Pastry is a mixture of oil and flour, mainly used for different requirements of pastry. The pastry is wrapped in pastry and after several folds and rolls, the pastry overlaps the oil, giving the finished product a layered and crispy feel. It is generally divided into four types:

The first type:Pancakes.

This type of pastry is characterized by good fluidity and can be easily applied to the dough with a brush and hands. It is suitable for any pastry that requires a layered effect; or it is suitable for steamed cakes, which can be easily uncovered after smearing the topping. For example:Egg Cake, Hand Cake, Spring Cake, etc.

It is also relatively simple to make, which is to mix the flour and salad oil and stir it into a uniform liquid form. The ratio of flour oil to salad oil is 1:1.

Second type:Soft pastry.

This type of pastry is characterized by a solid state, soft to the touch, and can be formed into balls by mixing flour and oil. It is suitable for any pastry that requires a layered texture, such as all kinds of cakes and shortbread.

It's not that hard to make, it's just a matter of mixing the flour and salad oil, stirring well, and mixing into a solid pastry. The ratio of flour to pastry is 5: 2.

The third type:Fried pastry.

Another characteristic of this pastry is the solid state. Unlike soft pastry, the fat needs to be heated first and then mixed with the fried flour to form a ball. This makes the pastry dark in color and strong in flavor.

This type of pastry is suitable for any pastry that requires layers of flavor or a special oil flavor, such as baklava, pastries suitable for large cakes, etc.

It is relatively more complicated than the first two pastries. First, the flour is stir-fried in a pan over low heat until slightly colored, then the salad oil is heated to 160-170 degrees and poured into the stir-fried flour to turn it into solid pastry. The ratio of oil to flour is 3:2.

Fourth type:scallion pastry

In fact, this kind of pastry is a bit similar to thin pastry, which is in liquid form. The difference is the oil. The oil used here is "scallion oil", which is made by adding white onion to hot oil, and has a small spicy flavor.

This type of pastry can be combined with doughs of different natures, and can be used for any pastry that needs layers of texture or the flavor of onion oil. For example, scallion pancakes.

How to make:

Materials: 50g of salad oil, 20g of scallions, 35g of medium gluten flour.

1. Pour salad oil into the pan, slightly hot, then add dry onion into the fragrance.

2. Stir-fry over low heat until the onions turn golden brown, then turn off the heat. Then remove the onion and set aside, then slowly pour the hot oil into the flour, stirring as you pour.

3. Stir the hot oil and flour into a fine liquid.