Why do you need cooking oil to make pancake dough?

Why do you need cooking oil to make pancake dough?

Pasta is an important part of our food culture, especially for our friends in the north, which is usually based on pasta, so many people make pasta in daily life and like it very much.

In the process of making pasta, there is a very important step, that is, mixing noodles. The quality of dough directly determines the taste of pasta. Therefore, we should pay attention to certain skills in dough mixing. I believe many friends will find that many people will add a certain amount of vegetable oil when mixing flour, but they only know this step, but they don't know the benefits of adding vegetable oil when mixing flour.

I have a friend who has been running a steamed bun shop for 30 years. One day I went to buy steamed stuffed buns, and it happened that he was mixing noodles, so I couldn't help asking him why he added vegetable oil to the noodles. He told me the reason. There are three main reasons for adding vegetable oil to dough. Now share with you.

The first point: it can make the kneaded dough softer. At present, the common flours in supermarkets are high gluten, medium gluten and low gluten flour. In fact, the main difference between the two is that the gluten in flour is different. The gluten of flour is directly related to the elasticity and toughness of pasta. Flour with stronger gluten. The produced pasta will be more elastic and tough, but the taste of such pasta will be harder. Pasta made of weak gluten flour is not so elastic and tough, and it will taste softer.

The stronger the gluten of flour, the stronger the ability of combining gluten with water. Vegetable oil has hydrophobic effect. Adding vegetable oil to flour can reduce the combination of gluten and water by hindering the formation of gluten in the process of dough mixing, so that the elasticity and toughness of dough are not so strong, so the pasta will be softer. For example, when we make steamed bread, we can add some vegetable oil to make steamed bread more delicious.

The second point: it can reduce the loss of water during kneading. After kneading, the dough should wake up. In this process, the moisture in the dough will evaporate, so that the moisture in the dough will be insufficient and the pasta will dry. If a thin layer of vegetable oil is coated on the dough surface after kneading, it can isolate the dough from the outside air, thus reducing the evaporation of water. Even after the dough is proofed, the moisture will not decrease.

The third point: it plays an irreplaceable role in shortening. We all know that there are many kinds of pasta. In addition to steamed bread, there is also a kind of dry pasta, which is shortbread. The core of shortbread making is made up of layers of dough, but in the process of superposition, dough and dough can't stick together, so vegetable oil plays a great role. Vegetable oil forms a thin oil film between dough and dough to prevent dough from sticking.

Therefore, when making shortbread, you can coat a layer of vegetable oil between the dough and the dough, and the dough will become brittle when baking shortbread later. But when making pasta, besides vegetable oil, animal fat, such as lard, can also be added. In particular, some masters who specialize in making shortbread generally choose animal fat.

Although there are many advantages in adding vegetable oil in the process of dough mixing, there are certain requirements for the time of adding vegetable oil, and the time of adding vegetable oil is different for different pasta. Because vegetable oil will hinder the production of gluten, if we want to make gluten pasta, vegetable oil should be added after the dough is stirred. We need to make low gluten pasta, such as shortbread. Vegetable oil should be added in the process of dough mixing to prevent gluten formation, so that shortbread will be crisp.