How to render pork fat. Interior pork fat

Hello reader! Today I thought that it is necessary to educate people about what fat burning is. It's fat burning, not weight loss. After all, there are more questions on this topic than answers. But not for you, after reading this article.

Let's start with the mechanism of formation of adipose tissue. Fat, as you know, is the "reserves" of the body in case of emergencies. For example, a long hunger strike. It is thanks to him that a person can live up to 30 days without food. Without him, this period would be reduced to a maximum of a week. In the process of evolution, the human body has learned to perceive any food stress as a signal for future problems with food, i.e. hunger strike. And the more such interruptions in food, the more intense fat will be deposited. For example, I missed a meal in the morning, the metabolism slowed down, and during the day, the body stores everything that is “not nailed to the floor” in economy mode. You ask, "why do you get fat when, on the contrary, you eat a lot?" Because fat is deposited in two cases:
1. When energy is sorely lacking.
2. When there is a catastrophic amount of energy.
Here we have such a practical and far-sighted organism. Like a squirrel before winter.

Drying

So what's the difference between cutting and fat burning? In general, the concept of "drying" came from bodybuilding and by itself meant the period of maximum "drainage" of the body, i.e. for a certain period it was necessary to expel as much water as possible from the body, which prevented the drawing of muscles. But, usually, athletes combine this period with fat burning, because the mechanisms for achieving the results of these processes are very similar and can go in parallel. Therefore, this general period was called "drying".
Unlike weight loss, where the only indication of the achievement of the result is the numbers or arrows on the scales, fat burning is a set of parameters, such as anthropometric data (waist, hips, arms, chest, body weight, body mass index or percentage of body fat). to mass as a percentage, etc.). That is, weight loss is only a decrease in the total body weight. For anything. Cutting off a hand is also weight loss) Most often, ordinary people lose weight due to muscles. All sorts of stupid diets, without the use of physical activity, entail the splitting of muscle drag. I explain! You are on a carrot diet. Your body does not have enough energy, it does not want to part with the fat layer, but there are muscles that you do not use, so they go into the furnace. Result: fat in place, less muscle, you lost weight, but you look even worse than you were. But satisfied. Plus, if you get off the diet and start eating as you ate before it, the body will begin to store a new portion of fat at a frantic pace. And after a while, you're even fatter. Are you satisfied now?

But with fat burning, things are much better. You're on a carrot diet plus a high protein diet. You train four or five times a week. Your muscles are constantly working, they are damaged and need to be repaired. Protein in your daily food is present, but not enough energy. What does the body do? He begins to use adipose tissue. And in the end, you weigh a little less, but you look better, your muscles are strong and voluminous. Each fiber is drawn. You may even look bigger than you were. Visually. Not according to anthropometric data, but visually. I knew a few fat, drenched guys who looked bigger when dried. Their waists have shrunk and their chests have expanded just a little bit, through the use of heavy cutting cardio. This contrast is significant in bodybuilding.

And so, how to achieve such results? First you need to understand whether you need this kind of figure change? Sometimes I am amazed when a 45-kg girl asks how she can lose weight ...
In fact, you need to have what you need to dry. Muscles. If there are none, then the fat burning itself will be catastrophically slow and almost ineffectual. Remember, muscle is the best fat burner. The more of them, the more energy is spent on their maintenance.
The second thing to understand is your daily calorie content! The number of calories your body needs to function. The basis of the Daily Diet is the Basic Metabolism (RO) - the amount of energy needed by the body at rest, to maintain breathing, heartbeat, etc. OO is calculated by formulas, of which there are millions on the Internet. Here are some examples:

Harris-Benedict formula:

Women: BMR = 655.1 + 9.6 × body weight (kg) + 1.85 × height (cm) - 4.68 × age (years)
Men: BMR = 66.47 + 13.75 × body weight (kg) + 5.0 × height (cm) - 6.74 × age (years)

Mifflin-San Geor formula:

women: OO \u003d 9.99 × weight (kg) + 6.25 × height (cm) - 4.92 × age - 161
men: OO \u003d 9.99 × weight (kg) + 6.25 × height (cm) - 4.92 × age + 5

Then this GR must be multiplied by the coefficient of a person's daily activity:
Minimum activity (light mental work, and evening lying on the couch) - 1.2
Moderate activity (intense mental work and light training 3 times a week) - 1.6 Active activity (intense mental and physical work, plus training) - 1.9

The resulting figure is your approximate diet.

Based on it, you need to create a calorie deficit to start the process of fat loss. Because If you are not a professional bodybuilder or fiton, then it will be enough for you to subtract 500 kcal from your daily calorie content. For example, if according to the formula you counted 2000 kcal per day, then for a good uniform fat burning process, 1500 kcal per day is enough for you.

You take 1500 kcal a day, you train. The body gets the missing 500 kcal from fat layers.

There is one more option. You may not cut your calories. You can increase your activity. Those. increase the intensity of training, their frequency, change from a car to a bicycle or to the "11 trolley bus", etc.

I have already described how to eat to burn fat in an article about nutrition.
In general, the easiest way is to give up sweets, break your diet into 5 meals. In the morning, before 12 o'clock, consume slow carbohydrates and protein (at a ratio of 2 g per kg of weight), and after 12 o'clock consume vegetables and the same protein. Replace all daily fat with omega-3 fatty acids. Reduce salt intake to a minimum or eliminate it altogether. No sweets. Fruits in the morning, especially grapefruit and pineapples. Natural coffee melts fat, like in an oven. 3 liters of water per day.

And, most importantly, training. You need to train hard and with dedication. Try to maintain strength indicators, it is in them that the secret of maintaining muscle mass lies. Unfortunately, muscle mass, one way or another, will disappear a little, but this is inevitable. Your task is to save her as much as possible. The structure of training should consist, in my opinion, mainly of basic, powerful and energy-intensive exercises. The same royal three would be an ideal choice. In the range of 4 sets of 6-8 reps. So you save muscles and spend a lot of energy. You can add cardio if you like. But if you perform 7-10 basic exercises in 4 sets within an hour, then there is no need for cardio. The minimum frequency is 4 times a week.

That's all. I hope I helped someone. And leave me behind with this question)
Thank you for your attention!

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Lard or lard (lat. lardum) is fat rendered over low heat from lard. For rendering, lard is used - intramuscular fat (undercuts, brisket) or lard as the most unsuitable for other purposes. At the same time, visceral fat is often processed separately due to the specific smell. They also make lard from duck and goose fat.

In cooking, lard is a traditional product of the rural cuisine of many peoples. Lard has been known in Europe and the countries of the former USSR for several centuries. In Poland it is called lard (smalec), in Germany schmalz (Schmalz), in Ukraine lard. In all languages, the word means one thing - to drown, to melt.

How to cook lard

First way

Before rendering the lard, the raw materials (lard, fat) are thoroughly cleaned of dirt, blood, meat residues by soaking it in salted water for 12 or more hours, changing the water several times. After soaking, the raw material cut into small pieces is melted, and the resulting cracklings are extracted over low heat until the water is completely evaporated. Then the transparent fat is poured with great care through several layers of sterile gauze into glass jars or ceramic pots and closed.

Second way

Lard is obtained by boiling it in a cauldron in water, with a small addition (or without it) of milk. The raw material is cut into pieces, poured with water and boiled in a sealed container for an hour or two over low heat without removing the lid. After that, the lard is cooled and cooled. The cooled lard is carefully collected from above with a spoon with holes, put in a jar, while making sure that water is not present on the pieces of lard. Store such lard in the refrigerator for several weeks, using as needed.

Third way

Lard is prepared by melting, but with the addition of various ingredients to give it a pleasant taste and aroma. Lard is used as butter for bread. The lard is melted in a frying pan to dry cracklings, then diced sour (green) apple, onion, dried marjoram, pepper and salt are added to taste. Everything is mixed and in this form it is cooled to 45 degrees. Then the lard is filtered through several layers of gauze, poured into a jar, tightly corked and put in the refrigerator.

To prepare a good and high-quality lard, you need to choose the right lard. In the meat rows in the markets they sell lard and visceral fat. Fat should be white, smell good. It is not worth taking expensive lard intended for salting for lard, the most important thing is that lard does not come across from a breeding boar, lard can be hopelessly spoiled. Checking fat is not difficult. You can ask the seller to set it on fire with a burning match. Lard should have the smell of fried meat.

Salt and pepper will be an excellent addition to lard - this is obvious. But try adding marjoram, which improves digestion, sweet or spicy paprika, ground chili, to make the taste sharper. A little cumin won't hurt, especially if an apple is added to the lard. Lard goes well with fresh thyme and parsley. In addition to spices, about 200 g of ground brisket and the same amount of chopped poultry fat or skin can be added to lard. Some also add ground beef shoulder, and at the very end of cooking - finely chopped sausage.

To make the lard acquire a beautiful white color, add half a glass of boiled milk to the cooling melted fat and mix. For a better taste, you should also add a glass of alcohol or pure vodka. Improves the palatability of lard and a small amount of juniper vodka. When the greaves in the lard are already beautifully rendered, add the chopped onion, chopped garlic and 2-3 grated apples. Remove the lard from the fire. The apples and onions will become soft but not scorched. You can also add chopped garlic.

Lard in folk medicine

Lard sometimes acts much more effectively than special ointments. Sick joints are lubricated with lard, or applied as a compress for 10-12 hours, wrapped in an additional woolen scarf or scarf.
Lard mixed with honey 1:1 is used as a healing agent. Small wounds and abrasions are lubricated with a fat mixture until complete healing once or twice a day.
Lard is used to treat bronchitis and severe coughs. To do this, a dessert spoon of lard is dissolved in hot milk, and cooled slightly. Milk is drunk in small sips, it softens the throat and bronchi, and promotes a speedy recovery.
With lard for bronchitis, they rub the chest and back at night, tying a large woolen scarf around the chest. Lard acts as a warming agent and cough quickly recedes.

Lard in cooking

Lard is used as a snack, for example, mixed to taste with garlic, salt, various spices and spread with a thin layer on bread. Lard is added to the dough for baking salty yeast buns, bread, muffins instead of butter.
Lard replaces any vegetable oil. They are used to cook various dishes on it, for example, fry potatoes, pancakes and pancakes, eggs, scrambled eggs, etc. Lard can be mixed with vegetable oil to reduce the calorie content of the dish. Lard can be seasoned with various dishes, for example, cereals - pearl barley, buckwheat, barley, wheat.
Store lard in the refrigerator. The properties of lard remain unchanged for a long time.

Lard with garlic

Ingredients

• fresh pork (homemade fat) 250 g
• fine salt on the tip of a knife
• garlic 5 cloves

Cooking method: Cut the fat into pieces, put in a small cauldron or thick-walled pan. Put the dishes on the stove, the fire is minimal, cover with a lid. Simmer the fat for about an hour. You don't need to interfere with anything. As it is heated, dry cracklings will remain, throw them away or, if you wish, you can sprinkle with salt and eat. Pour lard over a knife into a jar very carefully, because. fat is hot. Squeeze the garlic through a garlic press, put it in lard, add salt. Cool the lard, close the jar with a lid and put in the refrigerator, mix well before serving. From this amount of fat, approximately a 200 gram jar is obtained. Lard is good for borscht, it should be applied in a thin layer on bread, very tasty with rye.

You can cook delicious lard at home if you know how to heat lard

To cook a good lard, you need to choose the right lard. In no case do not take the fat of a breeding boar: the result will be far from expectations. It is not necessary to purchase expensive raw materials, the main thing is to check that it is white and has a pleasant smell.

One little trick will help you evaluate the quality of a product on the market. Ask the seller to set fire to the fat with a match. When burning, it should release the aroma of fried meat.

How to properly heat lard: important subtleties

There are three main ways to prepare lard:

• Salo is cut into small pieces and placed in a deep frying pan. It is simmered until the water evaporates with the removal of cracklings.
• Salo, cut into pieces, is boiled in a cauldron with a small addition of water. Cooking time - 2-3 hours. Lard is collected from above, making sure that there are no water inclusions in it.
• The product is melted in a frying pan with the addition of spices for taste: marjoram, garlic, onion, etc.

Before cooking lard, you need to clean the lard from elements of dirt, meat and blood inclusions. To do this, place the finished piece in lightly salted cool water all night. For best results, change the water 2-3 times.

How to heat lard for fat in a pan: an algorithm

To prepare lard according to this recipe, take lard, a deep frying pan and cheesecloth or a sieve. Follow the algorithm:

• Cut the product into pieces of 1 cm. To simplify the process, first slightly freeze the fat.
• Place a heavy skillet over low heat and place the pieces in it. Gradually increase the flame.
• Let the contents of the pan simmer until the secreted cracklings begin to settle to the bottom.
• After turning off the gas, a small amount of sugar can be added to the fat: the product will turn out to be more aromatic.
• Let the lard cool slightly and strain through a sieve or cheesecloth. Store in a ceramic pot or glass jar.
• Put the strained fat in the freezer while it is warm. Freezing this quickly will prevent grain formation.

Fat does tend to change its state from solid to liquid when heated, but the temperature must be very high - for example, as during cooking. Without harm to health, it will not be possible to achieve such a state, and if it were possible, the melted fat would occupy the same volume as it has no way to go outside.

The myths that fat can be melted during bathing trips or body wraps flourish, despite scientific evidence. It seems to people that everything is natural - when heated, the layer of fat melts and comes out through the pores. At the same time, the weight also decreases, and the person may even look a little thinner. In fact, water comes out through the pores with dirt and sebum, which is secreted by the sebaceous glands. Due to the loss of water, weight loss also occurs, and for the same reason volumes can go a little - no more than a centimeter. Changing the amount of water in the body really has a big impact on weight and volume: some women are well aware that before menstruation, the body tends to retain water, resulting in swelling and weight gain.

Wraps with cellophane and special materials also do not work: they make the skin sweat, but no more. Even more dangerous is playing sports with such wraps, the myth about their effectiveness is very common. But active physical work with dehydration is very unhealthy.

How to get rid of subcutaneous fat?

The only way to lose fat is to burn more calories than you consume. With a calorie deficit, the body looks for other sources of energy - the most accessible is fat and muscle. If at the same time you play sports and eat more proteins, then you don’t have to worry about the safety of muscles - the body will lose weight only due to fat.

And there are many ways to create a calorie deficit. You can just eat less, while maintaining the same activity. You can go on a strict diet, but keep in mind that after a while the body will get used to small doses of nutrients and begin to consume less. You can increase your activity - walk more, run, play sports. You can strengthen your muscles, because muscle tissue requires energy even at rest, so the more muscle, the more calories it takes to maintain them.

Melted lard is a high-calorie dish that is very popular in Ukraine and in some regions of Russia. It is widely used in cooking: you can fry potatoes, meat on it. Garlic and greens are also crushed with it, seasoning borscht with this mixture. Buckwheat porridge is often seasoned with lard, etc.

You will need

• - salo;
• - bulb.

Instruction

Take a piece of lard (preferably with meat streaks) and one large one. cut into pieces of medium size - cubes or sticks. Peel the onion from the husk, make several deep cross-shaped cuts in it, but so that it is in pieces.

Lard is best in a small cast-iron pot, or one with a thick bottom. Put chopped bacon and onion in a bowl, put on low heat. Stir gently from time to time so that the pieces do not stick to the bottom. Gradually, the fat will begin to melt. Continue heating and stirring until these pieces turn into small cracklings and take on a brownish-reddish color. This will be a signal that the lard is ready.

Extinguish the burner, carefully fish out the cracklings with a slotted spoon and put them in a separate container. If you cooked buckwheat porridge at the same time, you can immediately put greaves into it and mix it - it will only become tastier and more satisfying from this.

When the resulting lard cools down a bit, carefully pour it into clean containers (glass jars, earthenware). After cooling, close the mouths of the containers with plastic lids or thick gauze bandages and take them to a cool, dark place (preferably a cold cellar). You can also store lard in the refrigerator.

Some housewives throw away the onion with which the lard was heated, some, on the contrary, put it in one of the containers and pour it, claiming that it turns out tastier this way. There is no consensus here. You can do as you please.

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note

In a cool, dark place, lard can be stored for up to six months, practically without losing its taste.

Helpful advice

In folk medicine, lard has long been used as a medicine for diseases of the upper respiratory tract and lungs. There are well-known cases when it contributed to the cure even from such a dangerous disease as tuberculosis.

The secret of a perfect figure is in the absence of body fat. Body shapes can be rounded, but if they are elastic and do not sag under the weight of fat, then everything is in order. But with excess weight you need to fight, because excessive obesity can lead to serious health problems. If you set a goal and do not wait for a momentary result, it is quite possible to remove excess fat from problem areas, for this you just need to approach the task in a comprehensive manner.

Instruction

Start with diet. You should not replace it with starvation: the body, frightened by the loss of a food source, will not spend subcutaneous fat, but, on the contrary, will start new ones for a rainy day. Yours should be more of a lifestyle. Just give up sweet and starchy foods, try to eat fruits in the morning, eat small portions of food, but often, so as not to feel hungry. Remember natural fat burners: pineapple, grapefruit, broccoli. But do not abuse them, so as not to cause stomach problems.

Try an anti-cellulite and fat-burning massage with special oils and creams sold in pharmacies and supermarkets. Use a massager or rub the skin with a bath mitt. It is best to do these procedures under a hot shower or in a bath.

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note

Remember that fat cells do not disappear, but only shrink, so you will need to keep yourself in shape all the time.

Helpful advice

If you set out to lose weight, drink more, sometimes the body is thirsty, and we take these signals for hunger.

Sources:

• http://www.fitplanet.ru/health/healthy-body/128-5-secrets-fat-weight-loss.html

The most common skin problems are observed in the area hips. With age, cellulite appears on them. To get rid of it, it is enough to carry out massage, which is aimed at improving blood flow, resorption of subcutaneous fat and smoothing the skin. For this, it is not necessary to go to massage I'm sorry, because you can do it yourself.

You will need

• - sea salt;
• - honey;
• - oily cream;
• - massager.

Instruction

Take a hot bath with aromatic oils or sea salt. Start off massage it is impossible without water procedures, bruises will appear on the skin. After the skin has softened, proceed to the main steps.

Stroke your thighs with your palm or fingers - this will improve blood flow to the capillaries. Do not press hard, as the skin is not yet completely prepared.

Start rubbing the skin. Spread your fingers away from each other. With active movements, begin to rub the skin so that it seems to move in the direction in which you make the movement of the hand. This will help reduce the layer of subcutaneous fat. To improve the result, use honey. Sure to do with it massage a little more painful, but more effective.

Grab a small area of ​​skin and pull it back, then release and lightly stroke with the palm of your hand. After that, proceed to stronger kneading, capturing a larger area. Your movements should be like when kneading the dough, but do not be too zealous, so you will not speed up the result.

Start clapping. They must be intense. Put a little honey on the palm of your hand and go down your thigh from top to bottom. From the inside, make less intense clapping, since this place is mostly non-existent. But it's not, there massage no need.

If you experience severe pain, then limit yourself to the usual rubbing hips sea ​​salt or honey with the addition of lemon essential oil. This procedure improves blood flow and promotes the gradual resorption of cellulite.

Buy special massage er, if your hands get very tired when holding massage A. Use it after taking a bath and applying a rich cream to the skin.

Talk to massage Ista if you want to get your hips in order as soon as possible. Of course homemade massage also brings results, but after visiting a specialist, they will appear much faster.

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Weight loss is based on three pillars - self-discipline, diet and physical education. Only an integrated approach to the problem of getting rid of excess weight can bring results.

You will need

• kitchen scales
• food calorie table
• gym membership

Instruction

Find for yourself a system of incentives, motivation in order to weight. Almost any will do, but not negative. For example, go to the store and buy an expensive and very beautiful one a couple of sizes smaller than what you are currently wearing. Or come up with something of your own that will encourage you after you complete your plan. Simply put, strive for the best in your thoughts, and do not run from the bad. Only then will the question of how not seem so insoluble.

The golden rule for weight loss is: Get less energy than you use. If it is observed, the lack of kilocalories will be replenished by fatty body reserves. The task of how to lose weight begins to be solved with a revision of food addictions. The classic diet involves eating small meals 4-5 times a day. Moreover, most of your diet should be low-carbohydrate vegetable products, sour-milk cuisine. Completely give up flour, sweet, fatty, fried, smoked and alcohol. Dine no later than 6 pm. If you go to bed late, drink half an hour or an hour before bedtime a glass of yogurt or eat an apple.

Make exercise your daily ritual. Spend at least 20-30 minutes a day bending, squatting, running and exercising with. Purchase a subscription at It is easier in a company, and the material incentive (money spent on a subscription) should not be discounted. A good way to bring blurry shapes as quickly as possible is. Practice bodyflex daily for a quarter of an hour - and soon you will see how the extra centimeters go.

Once upon a time, lard was stored in every village cellar - fat rendered from lard. They fried potatoes on it, baked pies, or are just popular in our time. Housewives add it to the dough or stuffing, and it gives the dish a special taste. And today we will tell you how to cook this healthy product at home, as well as share interesting recipes that you can use at any time.

Smalets. Recipe

We want to warn you right away that you should not cook this product only from the fact that a not too pleasant smell can be transferred to lard, and then to your favorite dishes. Use only fresh fat for its preparation (it is better if it is with a layer of meat). So, how to cook lard? The recipe is in front of you.

• Rinse a piece of bacon thoroughly in water, and then remove all moisture with a paper towel. This is a very important step, as the remaining water will "shoot" when heated, and you will have to spend a lot of time cleaning your kitchen.
• Cut off the skin and cut the fat into small pieces.
• Transfer the blanks to a saucepan with a thick bottom (the dishes should also be dry), and then send them to the stove. The first five minutes, the heating should be maximum so that the pieces can fry well. Once they start to brown, turn the heat down to low. Heat the fat for about 40 minutes without covering the dishes with a lid.
• When all the fat has been drained, remove the greaves with a slotted spoon and transfer them to paper napkins. Later, you can serve them with fried potatoes or porridge.

Pour the cooled lard into jars through a sieve and two layers of gauze. This way you will be sure that pieces of meat will not fall into the dishes. Cool the product to room temperature, and then put it in the cold. After a few hours, the lard will change color and become white. It can be stored in the refrigerator for up to six months. After that, the fat must be melted to get rid of bitterness.

Smalets. Recipe with garlic through a meat grinder

You can prepare an original spread for sandwiches from lard and garlic. Your guests, gathered at the table, will certainly appreciate the unusual product and will definitely taste it with strong drinks. You can read the garlic lard recipe below, but for now, prepare the necessary ingredients:

• Fat - 500 grams.
• Garlic - four cloves.
• Hot red pepper - one pod.
• Parsley - one bunch.
• Salt - to taste.
• Paprika - to taste.

Recipe for lard with garlic:

• Take without meat layers, process it and remove the skin.
• Peel the garlic, separate the parsley leaves from the stem. Salo cut into cubes.
• Mix food, add salt and spices. Transfer the mixture to a plastic container and marinate for three hours.
• Pass all prepared foods through a meat grinder.

Transfer the mixture to a jar and store it in the refrigerator.

Lard in a multicooker

Cooked with the help of a miracle of modern technology, greaves are very soft and almost melt on the tongue. And lard can be added to any dishes or made from it for spreading sandwiches. If you want a richer taste, then mix it with garlic, pepper or fresh herbs.

Ingredients:

• Fat - 1400 grams.
• Greens - to taste.

So, we cook lard in a slow cooker. The recipe is very simple:

• Cut the fat and send it to the bowl.
• Set the "Extinguishing" mode to four hours.

When the specified time has elapsed, remove the cracklings, and pour the fat into jars.

Bread with lard and whey

Soft and fluffy homemade cakes simply cannot but be liked. To give it a special “fluffiness”, we suggest using lard. The test recipes that we will offer in this article are simple, but guarantee an excellent result.

Ingredients:

• Wheat flour - three glasses.
• Dry yeast - seven grams.
• Sugar - two tablespoons.
• Salt - two teaspoons.
• Powdered milk - one and a half tablespoons.
• Oatmeal - 120 grams.
• Lard - 30 grams.
• Serum - 300 ml.

• Slightly heat the whey, and then dissolve the sugar and yeast in it. To do this, put the products in a warm place and wait until a fluffy “cap” appears on the surface.
• Sift flour, add salt and milk to it.
• Grind the flakes in a blender.
• Combine lard with prepared products and knead the dough. When it rises, knead it with your hands again.
• Give the dough the shape of a loaf, make curly cuts with a knife and leave the workpiece under a towel for one hour.

Bake the bread in a preheated oven until done.

Pie with dried fruits

Pay attention to the unusual set of products and the way this delicious treat is prepared. Lard pastries, the recipes of which we have collected for you in this article, are distinguished by a special taste and softness. Therefore, you can pleasantly surprise your family and friends if you prepare an original pie for them.

Required products:

• Wheat flour - 450 grams.
• Serum - 300 grams.
• Fast acting yeast - 11 grams.
• Lard and butter - 75 grams each.
• Salt - half a teaspoon.
• Brown sugar - 50 grams.
• A mixture of dried fruits (to your taste) - 220 grams.
• Egg yolk.
• Milk - one teaspoon.

Pie recipe:

• Pour whey into the bowl of the bread machine, put salt, sifted flour and lard cut into pieces (25 grams). Pour in the diluted yeast and set the program for 40 minutes.
• Freeze the remaining lard and butter, and then cut into small pieces.
• Chop dry fruits randomly.
• Roll out the dough on the table and put a third of the fat and butter on it evenly. Sprinkle the surface with some of the sugar and lay out some dried fruit.
• Fold the edges of the dough and connect them in the center. Roll out the workpiece with a rolling pin. Put butter, sugar and dried fruit again.
• Repeat the last operation again.

Place the resulting workpiece in a baking dish, grease the surface with yolk, pre-mixed with milk. Send the cake to bake in the oven for 30-40 minutes. Decorate the cooled treat with powdered sugar and bring it to the table.