The fats in your pastry dough are hydrophobic, meaning the butter and oil molecules don't like binding with water.

酥皮面团中的脂肪具有疏水性，这意味着黄油和油分子不易与水结合。

But also, the escaping water molecules leave gaps that let oil molecules enter the food, which is what researchers call the oil uptake.

但同时，逸散的水分子留下了空隙，使得油分子进入食物内，这就是研究人员所称的吸油现象。