The amount of cake oil added is generally 3-5% of that of eggs. Because its addition follows the egg, whenever the egg in the cake formula is increased or decreased, the cake oil must be increased or decreased in proportion.
The pastry oil must be added before the batter is quickly stirred, so that it can be fully stirred and dissolved to achieve the best effect.
Before the batter is stirred, the cake oil must be fully dissolved, otherwise it will precipitate and agglomerate; If cake oil is added to the batter, it can't be stirred for a long time, because excessive stirring will cause too much air to be mixed, but it will not stabilize the bubbles, which will lead to rupture. Finally, the volume of the finished product will sink and the tissue will become cotton-like.