Lard box is a special snack in Tianshui, Gansu Province. It combines the characteristics of the Manchu and Han nationalities. It has exquisite production technology and fine ratio of ingredients. It is fragrant when eaten while hot. The skin is crispy, the core is soft, slightly salty and palatable, golden and not greasy. It is very

It has northwest characteristics.

It is said that the craftsmanship of making lard boxes is inherited from households in a small village in Tianshui, and it is difficult for outsiders to see it. It is no wonder that the real craftsmanship cannot be found on the Internet.

This recipe was accidentally tried out: one time when I was making scones, I found that there was not enough butter, so I used half of the lard instead. That time I made a salty scone, and as a result, it came out while baking.

It has a familiar smell similar to lard boxes.

After baking, the bottom is particularly crispy and the texture is very close to that of a lard box.

So I adjusted the formula on this basis and improved it into a recipe similar to a lard box. It is still a bit different from the commercially prepared one, but it is enough for out-of-towners to satisfy their cravings occasionally.

Ingredients High-gluten flour 100g low-gluten flour 10g water 175g lard 30g flax oil 1 spoon salt 2g five-spice powder 1g yeast powder 2g powdered sugar (optional) 3g baking powder (optional) 2g starter

To make Tianshui lard box (lard pastry), first knead the dough, add water, sugar and baking powder to the high-gluten flour, put it into the kitchen machine, beat it at low speed to form a ball, don’t put all the water in at one go, put 100ml first, it feels not enough

Add little by little, the dough can be slightly wet, and finally beat into a smooth dough.

Step 1 of how to make Tianshui Lard Box (Lard Pastry) for the first time. Next, make hot noodles. Add salt and five-spice powder to low-gluten flour. Dissolve the lard over low heat at about 80 degrees. Pour into the low-gluten flour and stir evenly. This

The steps are completed while kneading the dough.

After mixing, let it cool down to room temperature, where the lard will solidify.

Let the kneaded dough rise for half an hour, then divide the dough into two parts, take out one part and wrap it with plastic wrap, knead the rested lard hot noodles into the other part of dough, and then knead the two parts of dough with your hands a few times.

Mix gently.

Put the dough into an airtight container to ferment. It will rise until the surface does not shrink. You can divide it into two and shape into small squares or make it into a cake shape if you like crispy crust. Let it rise for half an hour and preheat the oven stone at 230 degrees.

, brush a layer of sesame oil on the surface and bake at 200 degrees for 12-15 minutes until the surface is golden brown, then turn over and apply a layer of sesame oil and continue baking for about 8 minutes until the skin is crispy.

If you don't have a slate, you can put the dough directly into the cake mold and bake it into a crispy crust. If you don't have an oven, you can also shape it into a cake and fry it in a pan with sesame oil. The more oil, the thicker and more fragrant the crispy crust will be.