Use hot oil for pastry? Or cool oil? There is no fixed usage for this, different scenarios have different needs, that is to say, some pasta delicacies must use hot oil, some must use cold oil, and some hot oil and cold oil can be used, so choose according to your needs. Use hot or cold oil.

In daily pasta or pastry making, puff pastry is generally added. The main function of puff pastry is to create layers and crispiness. Especially when frying pancakes, you usually need to add some hot oil and add some five-spice powder or pepper powder to the pancakes. This will make the baked pancakes not only rich in layers, but also crispy, and more fragrant and flavorful. 1. The difference between hot oil and cold oil

The difference between hot oil and cold oil is: one is hot oil and the other is cold oil, so why do you use hot oil? Because hot oil is poured into the flour, it can stimulate the aroma of the flour. More importantly, when making hot oil pastry, usually not only flour is put in it, but also other spices, such as Sichuan pepper powder, five-spice powder, etc. are added. In this way, the hot oil is poured into the flour. After adding oil, the aroma of spices and flour will be instantly stimulated, making the finished product more fragrant

As for cold oil, just pour some cold oil directly into the flour, and generally do not add other things. The pastry that comes out has no taste. Its function is purely to layer and shorten the pasta. It does not add flavor. The hot oil pastry will be more fragrant. 1. Hot oil pastry

How to make hot oil pastry: generally half and half oil and half flour, and some other spices and seasonings will be added when making it. If you want the pastry to be more fragrant, then flour You can fry it in advance, put it in the pot and fry it dry (don't put anything, just flour) and fry until the flour turns yellow. At this time, the aroma in the flour will be fully stimulated.

The functions of hot oil pastry include layering, shortening and flavoring. Hot oil pastry is more widely used because it is more fragrant. The most classic ones are used in fried pancakes, such as thousand-layer pancakes, sauce-flavored pancakes, green onion pancakes, steamed pancakes, mamian desserts, etc.

These delicacies not only need puff pastry to create rich layers, but also need to be crispy and fragrant, so using hot oil puff pastry is perfect. 2. Cold oil pastry

Cold oil pastry is even simpler to make. Generally, only oil and flour are mixed. This pastry is not fragrant when made, but it also has its advantages and is generally used in pastries. , because it has strong plasticity, it does not melt easily when used in dough, and will easily change as the shape of the dough changes.

Like pastry making, pastry making is generally more delicate and has strict requirements on taste, appearance, etc. Therefore, using this cold oil pastry is perfect. You can shape it however you want. It follows your command perfectly and is not prone to changes in shape.