What is baking white oil?

Baking white oil is a kind of ghee that can be baked, also called solid vegetable oil. This oil is mainly used to make puff pastry. The reason why the mooncakes and egg yolk pastries we usually eat have such soft and crispy crusts is because of the addition of baking white oil. As long as you want to bake at home, you can use this kind of oil to knead the dough first, and the kneaded dough is guaranteed to be crispy and crunchy when baked.

Ingredients: 100g low-gluten flour, 4 eggs, 120-150g sugar, 60ml milk, 60ml salad oil, 1/2 tsp baking powder, 1/2 tsp salt, a few drops of white vinegar or lemon juice, you don't need it

Method 1. Separate the egg white and yolk into two larger containers (the bowl for the egg white should be clean without any oil or water)

2. Add about 40 to 50 grams of sugar to the egg yolk, and beat with a whisk until thick and white; add salad oil in 3 times, and beat with a whisk after each addition; add milk at once and beat evenly. Put flour, baking powder, and salt in a fresh-keeping bag, mix evenly, sieve, add to the egg yolk paste, mix well with a manual whisk or a rubber spatula, and set aside.

3. Beat the egg whites until they are coarse bubbles (about 15 seconds). Add a few drops of white vinegar and add the white sugar in 3 times. After adding the first white sugar, beat continuously at high speed for 1 minute. Many fine small bubbles will appear on the egg whites and the volume will increase significantly. Add the second white sugar and beat continuously at high speed for 2 minutes. It has already become wet foam. Add the third white sugar and beat continuously at high speed for 3 minutes. It has become wet and close to hard foam. The tip of the egg white is still a little curved downward. Use high speed again and beat continuously for 2 minutes to reach hard foam (for hard foam, you can insert chopsticks or rubber spatula into it, and it will not fall over). Beat the egg head, and the tip of the egg white will not bend down. Chopsticks and rubber spatula will not fall over when inserted. Turn the egg white bowl upside down and the egg white will not fall out. Use a rubber spatula to scoop up a piece of it, facing downward, and it will not fall. It will also be straight when facing upward, and it looks very firm.

4. Add 1/3 egg whites to the egg yolk paste, scoop it up from the bottom with a rubber spatula, mix well, then pour it into the remaining 2/3 egg white paste, use a spatula to turn it up from the bottom, make a cross, and mix well (do not stir it randomly, otherwise it will defoam and the cake will not rise). Do not grease the cake mold or put paper on it. Use a spatula to slightly flatten the surface of the cake batter in the mold. Hold the cake mold and knock it on the table a few times to knock off the large bubbles in the middle.

5. Preheat the oven to 150 degrees, count the second layer from the bottom up, and turn the cake upside down on the baking net immediately after it comes out of the oven after about 40-45 minutes, and wait until the cake is completely cool before removing it from the mold