Abstract: This study used soybean oil and four types of fully hydrogenated vegetable oils (lauric acid, palmitic acid, stearic acid and behenic acid) as raw materials to prepare special base fat for crisp hand cake. Soybean oil and four fully hydrogenated vegetable oils were used as raw materials, the basic physico-chemical indexes and solid fat content (SFC) of the raw materials were determined, and the compatibility of the binary and ternary systems was analyzed. Following this, the SFC curves of the selected compounded oil samples were compared with six commercially available fats for crisp hand cake to investigate their feasibility for using as special fat for crisp hand cake. The results showed that the addition of fully hydrogenated coconut oil led to a significant eutectic phenomenon (ΔSFC<0) in the range of 0-20℃, while the addition of fully hydrogenated palm oil, fully hydrogenated soybean oil and fully hydrogenated canola oil led to a slight monotectic state in the low temperature region (0-30℃) and turned to a significant eutectic (ΔSFC>0) state as the temperature increased. The eutectic effect was the most obvious at 60℃, and the compatibility of the binary system was the worst when the addition amount of fully hydrogenated oil was 50%. The compatibility trend of the ternary system was consistent with binary systems, the ternary system containing the fully hydrogenated coconut oil showed a slight monotectic effect at -10~0℃, which turned to eutectic as the temperature increased. The non-lauric acid system (without the addition of fully hydrogenated coconut oil) ternary system showed eutectic state from -10 to 30℃. When the ratio of soybean oil, fully hydrogenated coconut oil and fully hydrogenated palm oil/fully hydrogenated soybean oil/fully hydrogenated rapeseed oil was (SBO:FHCO:FHPO/FHSO/FHRO=(0.4-0.6):(0.3-0.5):(0.1-0.17), w/w/w), the SFC curves of the compounded oils were quite similar to the commercial products, indicating the feasibility of using fully hydrogenated vegetable oils to prepare special fats for crisp hand cake. This study has provided useful guidance for the development of fat intended for crisp hand cake.