● Crispy

Oil is oily, which can make baked food swell and crisp to varying degrees, while animal oil is oily.

Low fragrance retention rate

Oil itself contains more animal oil components, which is a natural and light animal oil fragrance, and produces flavor substances in the baking process to reduce flavor loss.

● expediency

When oil is stirred, it can be mixed with air, which can increase the volume and become a cream paste. It is often used in baked goods such as bread and cakes to enhance plasticity and make it more delicate, soft and delicious.

● lubricity

When the dough is stirred, oil can make the interface between gluten and starch form a film, which is closely combined with gluten and is not easy to separate. It can soften gluten and reduce bread water loss, thus improving bread texture, increasing luster, making bread soft and delicious, and providing bread with nutritional value.

● Stability

When the oil is stirred, the air is mixed, which has the function of stabilizing the batter and preventing the batter from collapsing during baking until other ingredients such as gluten coagulate and form a tissue. Grease can slow down the aging of starch, slow down the speed of dry and hard deterioration of products, and thus extend the shelf life of baked goods.

Types of oils and fats

butter

Butter, called butter or butter fat in English, was also called butter in China in the early days. It is an oil separated from milk, also known as "butter" in Hong Kong and Macao, which is different from another kind of butter (oil made from beef body fat similar to lard). The English name of beef body fat oil is butter, and the two must be treated differently. Butter is usually used for baking.

Animal butter: Salt-free butter is often used in baking, because it tastes fresher and sweeter and has better baking effect. Butter is often used in some heavy oil cakes or biscuits. By sending butter, cakes or biscuits can expand, have a crisp effect and taste better. Some recipes also require melting butter instead of liquid oil. (Reserve more regular oil)

margarine

The English name is magazine, that is, margarine, commonly known as vegetable butter. In fact, it is not real butter, and its price is lower than butter, which will produce trans fatty acids (like vegetable butter), which is particularly harmful to the cardiovascular system.

shorten

Butter is a high melting point oil made of low melting point butter mixed with other animal oils or vegetable oils, which is specially used for making cakes. Its melting point is usually above 44 degrees, which is the highest among oils and fats, so the snacks made are better in taste.

lard

Oil extracted from pig fat can be used to make Chinese cakes. Cut pork suet into pieces, stir fry in an empty pot, and the transparent lard will be boiled. Cooling at low temperature will turn into a white solid.

light oil

Unhealthy, containing trans fatty acids, not recommended.

Liquid oil

Salad oil, olive oil, corn oil, sesame oil, soybean oil, peanut oil, liquid emulsifiable concentrate, etc. , can be used to make cakes and China pastry skins. Generally, we need to choose colorless and odorless oils such as salad oil and corn oil to make cakes and bread.