A list of the contents of this article:

What is raw oil cake and cooked oil cake, what is the function respectively? How do you do that?

1. Heat the ghee in the microwave oven, add a little salt in warm water, salt water and noodles, and add a little ghee in it. Together to form a smooth dough. Apply a layer of ghee, wrap it in a fresh bag and wake up for more than 30 minutes. Rinse and chop shallot. Divide the awakened dough into small preparations of the same size and press them into small round cakes with your hands. Roll out the pancake with a rolling pin, coat the cake with ghee, sprinkle with a little salt and chopped onions.

2. According to the inquiry of the personal library, we know that raw oil cake and cooked oil cake are two kinds of oil cakes commonly used in making pastries and biscuits. Their advantages and disadvantages are as follows: the advantages of raw oil cake: because it is not heated at high temperature, the water content in the oil of raw oil cake is higher, so it is easier to be absorbed by the dough in the production process, making the cake more crisp and softer; the production process of raw oil cake is relatively simple and does not need to be heated at high temperature, so there is no smoke and smell in the production process.

3. There are two kinds of traditional Chinese pastry, raw pastry and cooked pastry. Raw crisp is to stir the right amount of flour and cooking oil into a semi-flowing shape; cooked crisp is to put the right amount of flour into a bowl, heat the cooking oil to boiling heat and pour into the noodle bowl, pour while stirring to fully combine the oil and flour into a semi-flowing shape. These two kinds of "crisp" can make the pasta layer and increase the flavor, the raw cake mainly focuses on the layer, and the cooked cake pays more attention to increase the flavor than the raw cake.

4. Pastry refers to the mixture of oil and flour, which is mainly used for pastries with different needs. The pastry is wrapped in pastry, and after many times of folding and rolling, the skin and oil overlap, so that the finished product has a hierarchical effect and looseness. Generally divided into four kinds: the first: thin oil crisp is characterized by fluidity, with brushes and hands can be easily smeared on the skin.

If you make your own pastry at home, how can you make it fragrant but not greasy?

1. After the yeast is melted in warm water, let it stand for three to five minutes, then add it to the flour. Then add a little bit of water to make the noodles almost the same as the earlobes. Put it in a warm place and wake up twice as big. Hair good noodles, fingers dipped in the middle of the flour, do not retract, that is, hair. Heat the oil in the pan, add the flour and stir slowly over low heat.

2. Baking: open the electric cake bell and set the temperature to 175 degrees. Brush the cake bell with a thick layer of oil. Then bake the cake. 5 minutes later, turn the pastry upside down and brush the surface with a layer of oil. 3 minutes later, out of the pan.

3. Knead the dough. This is a technical job. You must rub it hard so that the noodles will be soft and chewy. After kneading, roll the dough into a piece, smooth it with a little salt, then sprinkle with thirteen incense and cumin powder, and add it according to your own taste. Hit the pastry. This step is critical and involves the degree of crispness at the entrance of the pancake.

4. Self-made crispy steps: heat the pork in a pot and burn it to 70% heat; add spices and salt to the flour; slowly stir the flour with chopsticks, stir to a delicate and sticky state, and use it after cooling. Pastry is a necessary material for making a lot of pastry, biscuits and other desserts, and it tastes softer and crisp after adding pastry. The method of making pastry is very simple, you can make it yourself at home, as long as you pay attention to the proportion of materials, you can make delicious pastry.

5. Cooling and preservation: the crisp corners after baking need to be placed in a ventilated place to cool, so that the crispness can be kept. The cooled pastry corners should be stored in a sealed container to avoid being affected by moisture. Through the above steps and techniques, delicious and non-greasy pastry corners can be made. In short, in the process of making snacks, patience and carefulness are very important. Only when you do it attentively can you make delicious food with excellent flavor and flavor.

6. This kind of pastry can be combined with different kinds of dough and is suitable for any pastry that needs layering or onion oil flavor. Such as Fried Baked Scallion Pancake. Production method: material: 50 grams of salad oil, 20 grams of spring onions, 35 grams of medium gluten powder. Pour salad oil into the pan, heat it slightly, then add dried onions and add fragrance. Stir-fry over low heat until the onions turn golden brown and turn off the heat. Then take out the green onions for use, then slowly pour the hot oil into the flour, pour and stir.

How should the pastry be made?

⑥: after the electric cake is oiled, put the pastry into the baking, bake for 2 minutes, then turn over and continue to bake for 2 minutes. A soft crispy pastry is ready.

Rest: cover the kneaded pastry with plastic wrap or wet cloth and let it sit at room temperature for 20-30 minutes. This will allow the oil in the pastry to fully penetrate into the flour and make the pastry more flexible and easy to operate. Split and wrap: divide the standing pastry into small doses as needed, each of which can be used to wrap the stuffing or combine with the dough to make pastry.

Pour 200 grams of flour into a basin, stir while heating water, stir into flocs, knead into a smooth dough, cover or cling film, and set aside for 30 minutes. Take another bowl and hold 100 grams of flour. Heat 100 grams of oil from the pot. Lard is the best, but I like to eat vegetable oil, so I always use vegetable oil. No olive oil. Before the oil fumes, pour the oil into a flour bowl and stir well to make a pastry.

Step 1: prepare the material. Prepare the right amount of flour, lard (or vegetable oil) and salt as needed. Generally speaking, the ratio of flour to lard is about 2:1, and the amount of salt depends on individual taste. Step 2: mix noodles. Pour the flour into a large bowl, add the right amount of salt, then stir well with chopsticks. Next, add lard to the flour and stir with chopsticks to make the lard and flour mix well.