Crispy refers to the mixture of oil and flour, which is mainly used for cakes with different requirements. The pastry is wrapped in pastry, and after repeated folding and rolling, the pastry overlaps with the oil, which makes the finished product feel layered and crisp. Generally divided into four types:

The first type: pancakes.

This kind of cake is characterized by good fluidity and can be easily coated on dough with brushes and hands. Suitable for any pastry that needs layering; Or suitable for steamed cakes, which are easy to uncover after smearing. For example: egg filling cakes, hand-grabbed cakes, spring cakes, etc.

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

The second type: soft cakes.

This kind of cake is characterized by solid state and soft touch, and can be made into balls with flour and oil. Suitable for any pastry that needs layering, such as cakes and shortcakes.

It's not difficult to make, just mix flour and salad oil, stir well, and stir into a solid cake. The ratio of flour to cake is 5: 2.

The third type: fried cake.

Another feature of this cake is its solid state. Unlike soft pastry, oil needs to be heated first and then mixed with fried flour to form balls. The cakes made by this method have deep color and strong fragrance.

This kind of cake is suitable for any cake that needs layering or special oil flavor, such as sesame seed cake and cake suitable for making pies.

Compared with the first two kinds of cakes, it is relatively complicated. Stir-fry the flour in a pan with low fire until it is slightly colored, then heat the salad oil to 160- 170 degrees, and pour it into the fried flour to form a solid cake. The ratio of flour oil to flour oil is 3: 2.

The fourth kind: onion oil crisp

In fact, this kind of cake is a bit like a pancake. It is liquid. The difference is oil. What is used here is "onion oil", that is, onion oil made by adding onion white to hot oil, which is a little spicy.

This kind of cake can be combined with dough with different properties, and is suitable for any cake that needs layering or scallion flavor. Like scallion cake.

Production method:

Ingredients: 50 grams of salad oil, 20 grams of onion, 35 grams of medium gluten powder.

1. Pour the salad oil into the pot, heat it slightly, and then add the dried onion to make it fragrant.

2. Stir fry on low heat until the onion turns golden brown, then turn off the heat. Then take out the onion segments for later use, and then slowly pour the hot oil into the flour, stirring while pouring.

3. Stir the hot oil and flour into liquid.