First, animal fat has the function of emulsification and crispness;

All oils and fats have this effect, but lard is the best choice, because it belongs to animal fat and its melting point is lower than other animal fats.

Adding lard to the dough is mainly due to its unique emulsification and crispness.

Two. How to master the oil quantity;

Cooking uses a lot of oil, and adding lard to flour is an example.

The amount of lard added is the key to determine whether the pasta is crisp or not. The amount of oil added is small, and the paste is hard but not brittle after frying. If you add too much oil, the paste will be too brittle.

When kneading dough, the oil and flour fully rub, which increases the surface area of the oil and makes the oil evenly wrapped outside the flour particles. The surface tension of oil makes flour stick together, and because there is no water, gluten network cannot be formed, so the dough tastes crisp.

Lard is generally used as shortening in Chinese cakes because of its white color, mellow flavor and good crispness.

Butter is mainly used in western-style cakes, however, lard and butter have their own defects in nutrition and technological characteristics. Now the oil industry has begun to artificially hydrogenate animal and vegetable oils to produce special shortening which is more suitable for making cakes.