In the daily production of pasta or cakes, pastry is usually added, and the main function of pastry is to play the role of layering and crispness. Especially when you bake oil cakes, you usually need to add some hot oil cakes, and some spiced powder or pepper powder will be added to the cakes, which will make the baked cakes not only rich in layers, but also crisp, more fragrant and more delicious.
First, the difference between hot oil and cold oil The difference between hot oil cake and cold oil cake is: one is hot oil and the other is cold oil, so why use hot oil? Because when hot oil is poured into flour, it can stimulate the fragrance of flour. More importantly, when making hot oil crisp, not only flour is put in it, but other spices, such as pepper powder and spiced powder, are added. After pouring hot oil, the fragrance of spices and flour will be instantly stimulated, making the finished product more fragrant.
The cold oil is to pour some cold oil directly into the flour, and generally nothing else will be added. The crisp made in this way has no price taste. Its function is purely to make the pasta layered and crisp, and it has no effect of enhancing fragrance, while the hot oil crisp is more fragrant.
First, the practice of hot oil crisp hot oil crisp: generally, oil and flour are half each, and some other spices and seasonings will be added when making. If you want the crisp to be more fragrant, then the flour can be fried in advance and put in a pot for dry frying (nothing, only flour) until the flour turns yellow. At this time, the fragrance in the flour is fully stimulated.
The functions of hot oil crisp are layering, crisping and flavoring. Hot oil pastry is more widely used, because it is more fragrant. The most classic one is used to bake oil cakes, such as thousand-layer cakes, sauce-flavored cakes, chopped green onion cakes, steamed bread with oil rolls, and mom's dessert.
In these delicacies, not only do you need pastry to divide the rich layers, but you also need pastry and fragrance, so it is perfect to use hot oil pastry.
Second, it is simpler to make cool oil pastry. Generally, only oil and flour are mixed. This pastry is not fragrant, but it also has its advantages. It is generally used in cakes because it has strong plasticity. When used in dough, it is not easy to melt, and it will easily change with the shape of dough.
Like making cakes, cake making is generally more elaborate, and there are strict requirements on taste and appearance. Therefore, it is perfect to use this cool oil crisp. You can pinch it as you like, and it can follow your command perfectly, and it is not easy to change its shape.