Is it better to use lard or butter for egg yolk pastry? Why are egg yolk pastries made with lard better than butter pastries?

Many friends make egg yolk crisps in the oven at home, and they are confused about whether to use lard or butter. Why not just mix the two together? The finished product will not only have the loose, fragrant, crispy and melt-in-the-mouth texture of lard crisps, but also reduce the lard smell and increase the butter aroma, making the egg yolk crisps smell more fragrant and tempting. Isn't it killing two birds with one stone?

Contents of this article

1. Is it better to use lard or butter for egg yolk pastry?

2. Why are egg yolk pastries made with lard better than butter pastries?

3. Can butter and lard be added together in egg yolk crisps?

Is it better to use lard or butter for egg yolk pastry?

Each has its own advantages.

Using lard to make puff pastry is a common technique used for various pastries. The traditional production process of egg yolk pastry also uses lard. The finished product is layered, crispy, soft and fragrant, and melts in the mouth. The effect and taste are better than using butter to make puff pastry, and lard is cheaper than butter.

However, the egg yolk pastry made with lard has a slight lard flavor, which is not delicious for people who are halal or do not like the taste of lard. At this time, you can use butter instead. Although its shortening effect is weaker than lard, the finished product has a milky flavor and tastes crispy and delicious.

Why is the egg yolk puff pastry made with lard better than butter puff pastry?

Although lard and butter are both animal oils, lard is a saturated higher fatty acid glyceride extracted from pig fat and has a higher fat content. 100 grams of lard contains 99.6 grams of fat and only 0.2 grams of water. Butter is processed from milk. It is the product of stirring fresh milk and filtering out some of the water from the thick substance on the top. It has relatively less fat content. 100 grams of butter has 92 grams of fat and 6.2 grams of water. Therefore, lard has better ductility than butter, and the shortening effect is faster and the stratification is obvious. The finished product will still have a crispy taste after being left for a long time. However, butter has a higher water content, so the puff pastry made from it is not as crispy and is relatively soft.

Can butter and lard be added together in egg yolk crisps?

Can.

The main ingredients of butter are fat, cholesterol, vitamin A, calcium, phosphorus, potassium, sodium, magnesium, iron, zinc, copper, etc.; the nutrients contained in lard are mainly fat, carbohydrates, cholesterol, vitamin A, retinol, ammonium sulfate, vitamin E, etc. There is no conflict in the ingredients of the two and they can be eaten together. Moreover, if used to make egg yolk pastry, the combination of the two oils can make the finished product not only have the loose, fragrant, crispy and melt-in-the-mouth texture of lard pastry, but also reduce the lard smell and increase the butter aroma, making the egg yolk pastry smell more fragrant and tempting.