Lard in the test. Delicious pastry on pork lard
Old, proven by several generations, mothers and grandmothers pass on recipes to their daughters and granddaughters, who are happy to cook them for their children. Grandma's recipe for delicious cookies can decorate any holiday and cheer up the whole family.
- eggs - 5 pcs.;
- sugar - 200 gr (full glass);
- melted fat from bacon - 300 gr (5-6 tablespoons with a slide);
- flour - 300-350 gr (from 2 to 3 cups, how much dough will take);
- vanilla sugar - 5 gr (1 sachet);
- food ammonium - 10 gr (2 teaspoons);
- chicken egg for lubricating cookies;
- any fat for greasing the baking sheet.
- sugar - 100 gr (half a glass);
- flour - 320 gr (2 cups);
- cookie powder - 15 gr (1.5 teaspoons);
- lard - 300 gr (5 tablespoons);
- egg - 1 pc.
- eggs - 4 pcs.;
- sugar - 50 gr (2 tablespoons);
- lemon - 120 gr (1 pc.);
- melted fat (best goose) - 40-50 gr (tablespoon);
- powdered sugar - 10 gr (teaspoon);
- flour - 30 gr (tablespoon);
- cinnamon - 16 gr (2 teaspoons);
- melted fat or vegetable oil for deep-frying - 100 gr (half a thin glass);
- salt - a pinch.
- flour - 200 gr;
- water - 36 gr (2 tablespoons);
- melted fat - 100 gr;
- lemon peel, vanillin, salt, sugar - to taste.
- If you use the "grandmother's" secret to prepare the dough and completely replace margarine with lard, then the cookies will turn out not only appetizingly crispy, but also very tasty and literally melt in your mouth;
- Keep the kitchen cool while preparing the fat test. In this case, the fat should not be very frozen, and if the recipe contains any liquids, then they should be warm;
- if the recipe calls for grinding the fat with flour, then this must be done until the mass resembles bread crumbs in appearance.
In the process of mixing, the fat will envelop the particles of flour and the gluten contained in it will not give the dough elasticity and elasticity, combining with moisture. If you follow this rule, then the dough will turn out soft and crumbly.
- The basis of the most delicious cookies is proportions. It is best if the fat is approximately half as much as the flour;
- experienced chefs recommend changing the recipe so that equal amounts of fat and butter (or fat and margarine) are added to the dough;
- it is most correct to knead shortbread dough with your hands and knead it not for a long time, but consistently, so that the fat does not begin to melt, and the cookies do not lose their tenderness and softness;
- if powdered sugar is added to the dough instead of sugar, then the finished products will be even more crumbly;
- if the recipe recommends putting the dough in the refrigerator, and the hostess has no time left before the guests arrive, you can neglect this advice, but then the dough will roll out worse;
- culinary rules advise to roll out the dough in the direction from the center to the edges. You need to move the rolling pin easily and at the same time gradually turn the dough over, sprinkling it with a thin layer of flour;
- so that the dough for cookies on fat bakes well, it is best to roll it out to a thickness of 4-8 mm;
- if the cookies will be baked in special molds, they must be lubricated with oil so that the finished cookies are easier to get;
- cooled cookies can be glued in pairs with chocolate or nut cream, jam, condensed milk or jam. You can even bake cakes from shortcrust pastry and, using different smears, assemble a pie or cake out of them, and decorate with berries or cream on top;
- it is best to store cookies on fat in a plastic bag so that they do not get stale.
- for the test, you can use both store-bought lard and fat melted from lard at home;
- old lard may not have a very pleasant aftertaste. It can be removed by adding more vanillin or essences with a pronounced aroma to the dough;
- instead of fat, you can take homemade cottage cheese. There should be as few lumps as possible in the curd;
- if the cookie recipe for fat contains any liquid, it can always be replaced with sour cream;
- you can add cinnamon, nuts or raisins to the dough, and if you wish, you can divide the dough into parts and bake cookies with different additives;
- ready-made pastries should be carefully poured onto a towel and allowed to cool: when hot, these cookies are too fragile and brittle;
Cookies baked according to grandmother's recipes always turn out tasty and fragrant. Such a treat cannot be compared with store-bought pastries. These soft and crumbly cookies can be served with tea or coffee at any time of the day, and all family members are happy to take them with them to work or school.
Homemade pastries in their taste and aroma have always surpassed those that are made on an industrial scale, and then sold on store shelves. Indeed, at home you cook with love, put your soul into your products, and that is why homemade pastries are especially tender, tasty and melt in your mouth.
Today we will talk about cookies. Remember how delicious it was at grandma's when the whole family gathered at the table? And do you know why she always made it so delicious? Because shortcrust pastry was prepared on the basis of a “secret” ingredient. And today, you will find out which one it is.
The main ingredient in the preparation of this shortcrust pastry is lard. Yes, yes, lard! Its use should not confuse you, because it is not felt at all in finished products. But on the other hand, pastries prepared with its use always turn out to be incredibly tender and crumbly.
"Hearts" - a simple recipe
Cooking cookies on lard "Hearts":
![](https://i0.wp.com/notefood.ru/wp-content/uploads/2017/09/8f880a4646251f6d57b2657e65b022be-2016-e1505206641537-600x298.jpg)
Ingredients:
- pork lard - 200 g;
- wheat flour - 0.5 kg;
- fresh eggs - 2 pcs.;
- white crystalline sugar - 200 g;
- baking soda - 1 tsp;
- vanilla - 1.5 g.
Energy value per 100 g: 341 kcal.
Step by step description:
Components:
- cooking oil (lard) - 0.5 kg;
- kefir - 500 ml;
- crystalline granulated sugar - 0.5 kg;
- olive oil - ½ tbsp.;
- sifted flour - 750 g;
- vanilla sugar - 10 g;
- baking powder food - 1 sachet.
Cooking time: 50 min.
Number of kcal per 100 g: 347.
Step-by-step description of preparation:
Cooking Ingredients:
- flour - 400 g;
- chicken eggs - 2 pcs.;
- sugar - 150 g;
- baking soda - ½ tsp;
- duck lard - 180 g;
- finely ground salt - a pinch;
- vanilla extract - ½ tsp
Cooking time: 1 hour
Nutritional value per 100 g: 347 kcal.
Cooking:
Ingredients:
- fresh eggs - 1 pc.;
- lard - 5-6 tablespoons;
- cocoa powder - 2 tablespoons;
- premium flour - 500 g;
- granulated sugar - ½ tbsp.;
- baking soda - 1 tsp;
- table 9% vinegar - 1 tbsp.
Cooking time: 60 min.
Energy value per 100 g: 340 kcal.
Step by step description:
Make tea and call everyone to the table. Happy tea!
I never thought that lard cookies could turn out so crumbly and tender! It just melts in your mouth like a snowball, and crumbles into small crumbs. Delicious, tender and melting - just amazing! It is prepared quickly, hearty, with a cup of tea or milk - a wonderful breakfast or afternoon snack. The kids will also enjoy eating it. Especially if you cut it in the shape of little animals. Absolutely not expensive products go into it, but tastier and healthier than store-bought several times.
I offer a variant of budget, tasty and crumbly cookies on lard.
Products:
Cooking:
Beat the egg with sugar with a fork, add cinnamon, slaked soda, milk, mix everything.
![](https://i1.wp.com/prostye-retsepty.com/wp-content/uploads/2014/11/DSCN9636.jpg)
![](https://i2.wp.com/prostye-retsepty.com/wp-content/uploads/2014/11/testo.jpg)
Let it stand for a while and start making cookies.
Roll out a layer of medium thickness. If you make it thicker than 1 cm, it will be taller and fluffier; if it is less, it will be thinner and more crispy. How you love.
![](https://i1.wp.com/prostye-retsepty.com/wp-content/uploads/2014/11/formochki-dlya-pecheniya.jpg)
Squeeze out cookies with cookie cutters or cut arbitrarily as you like. Grease a baking sheet lightly with oil, preheat the oven, put the cookies on it, and send the baking sheet to the oven.
Bake at 1 80 degrees for about 20 minutes. Everything was taken out, laid out to cool on a plate. In the meantime, make some tea, and when your lard cookies have cooled down, treat your household members with pleasure!
Old, proven by several generations, mothers and grandmothers pass on recipes to their daughters and granddaughters, who are happy to cook them for their children. Grandma's recipe for delicious cookies can decorate any holiday and cheer up the whole family.
Grandma's Cookies Ingredients- eggs - 5 pcs.;
- sugar - 200 gr (full glass);
- melted fat from lard - 300 gr (5-6 tablespoons with a slide);
- flour - 300-350 gr (from 2 to 3 cups, how much dough will take);
- vanilla sugar - 5 gr (1 sachet);
- food ammonium - 10 gr (2 teaspoons);
- chicken egg for lubricating cookies;
- any fat for greasing the baking sheet.
- sugar - 100 gr (half a glass);
- flour - 320 gr (2 cups);
- cookie powder - 15 gr (1.5 teaspoons);
- lard - 300 gr (5 tablespoons);
- egg - 1 pc.
- eggs - 4 pcs.;
- sugar - 50 gr (2 tablespoons);
- lemon - 120 gr (1 pc.);
- melted fat (best goose) - 40-50 gr (tablespoon);
- powdered sugar - 10 gr (teaspoon);
- flour - 30 gr (tablespoon);
- cinnamon - 16 gr (2 teaspoons);
- melted fat or vegetable oil for deep fat - 100 gr (half a thin glass);
- salt - a pinch.
- flour - 200 gr;
- water - 36 gr (2 tablespoons);
- melted fat - 100 gr;
- lemon peel, vanillin, salt, sugar - to taste.
- If you use the "grandmother's" secret to prepare the dough and completely replace margarine with lard, then the cookies will turn out not only appetizingly crispy, but also very tasty and literally melt in your mouth;
- Keep the kitchen cool while preparing the fat test. In this case, the fat should not be very frozen, and if the recipe contains any liquids, then they should be warm;
- if the recipe calls for grinding the fat with flour, then this must be done until the mass resembles bread crumbs in appearance.
In the process of mixing, the fat will envelop the particles of flour and the gluten contained in it will not give the dough elasticity and elasticity, combining with moisture. If you follow this rule, then the dough will turn out soft and crumbly.
- The basis of the most delicious cookies is proportions. It is best if the fat is approximately half as much as the flour;
- experienced chefs recommend changing the recipe so that equal amounts of fat and butter (or fat and margarine) are added to the dough;
- it is most correct to knead shortbread dough with your hands and knead it not for a long time, but consistently, so that the fat does not begin to melt, and the cookies do not lose their tenderness and softness;
- if powdered sugar is added to the dough instead of sugar, then the finished products will be even more crumbly;
- if the recipe recommends putting the dough in the refrigerator, and the hostess has no time left before the guests arrive, you can neglect this advice, but then the dough will roll out worse;
- culinary rules advise to roll out the dough in the direction from the center to the edges. You need to move the rolling pin easily and at the same time gradually turn the dough over, sprinkling it with a thin layer of flour;
- so that the dough for cookies on fat bakes well, it is best to roll it out to a thickness of 4-8 mm;
- if the cookies will be baked in special molds, they must be lubricated with oil so that the finished cookies are easier to get;
- cooled cookies can be glued in pairs with chocolate or nut cream, jam, condensed milk or jam. You can even bake cakes from shortcrust pastry and, using different smears, assemble a pie or cake out of them, and decorate with berries or cream on top;
- it is best to store cookies on fat in a plastic bag so that they do not get stale.
- for the test, you can use both store-bought lard and fat melted from lard at home;
- old lard may not have a very pleasant aftertaste. It can be removed by adding more vanillin or essences with a pronounced aroma to the dough;
- instead of fat, you can take homemade cottage cheese. There should be as few lumps as possible in the curd;
- if the cookie recipe for fat contains any liquid, it can always be replaced with sour cream;
- you can add cinnamon, nuts or raisins to the dough, and if you wish, you can divide the dough into parts and bake cookies with different additives;
- ready-made pastries should be carefully poured onto a towel and allowed to cool: when hot, these cookies are too fragile and brittle;
Cookies baked according to grandmother's recipes always turn out tasty and fragrant. Such a treat cannot be compared with store-bought pastries. These soft and crumbly cookies can be served with tea or coffee at any time of the day, and all family members are happy to take them with them to work or school.
Wooden mold for gingerbreadToday, more and more mini-bakeries and culinary workshops are opening at temples. The people love it!
The fact is that the products of such bakeries are energetically clean. Moreover, it is sanctified. People from afar come and go to buy baked goods baked by the hands of devout novices.
Parishioners are offered bread, Easter cakes, shangi, cheesecakes, Easter, loaves and so on. But the most interesting of all these products are printed gingerbread.
Previously, Tula was famous for such products. From generation to generation, Tula people passed on the secret of baking their gingerbread.
Today, the recipe is no secret. And printed gingerbread is baked by many bakeries. And each gingerbread is a work of art!
For temples, such production is beneficial. It's no secret that temples and monasteries bring products for remembrance: sugar, flour, butter, etc.
Such offerings significantly reduce the cost of baked bakery products, which accordingly affects the final price of the product.
But the main direction still remains the baking of printed gingerbread.
Sergey Mauser's company began to produce wooden molds for gingerbread. Forms are made with any images or temple logo.
Wooden mold for gingerbread
One form costs 1099 rubles. This is today, while the action is going on. This form will pay for itself 10 times or more.
In addition, these forms can be used to make gingerbread in the classroom with the kids in Sunday school.
Well, if you want to master serious confectionery production at the temple and monastery, then the Company can make tartlets at a price of 99,999 rubles apiece.
We remind you that while the promotion is going on, prices are reduced.