What is a lard cake?

Cake is a type of baked bread originally from England, specifically in the Wiltshire region. It belongs to the category of yeast bread because it contains yeasts to make the bread rise. Lardy cake got the name from the fact that bread uses lard as its primary fat and shortening, instead of the usual butter. Bread is also known for different names such as Fourses Cake, Dough and Lard Johns. Many festivals, such as these, usually require killed pigs and its various parts are consumed as bacon, ham and as other long -term meals. To avoid wasting, the fat of the pig is also rendered and converted into lard, which is then used to make a lard bread. The use of lard was considered a very economic substitute for butter, which is more expensive shortening.

Lard cake was particularly common in some rural villages, because its other ingredients such as seasonal dried fruit and spices have been considered extravaganTně. The spices used would usually be nutmeg and cinnamon. The original variety Wiltshire bread contains dry currants, while the Gloucester variety also includes raisins. In Oxford, bread has no dried fruit. Current bread became more popular, because its richness - mainly from lard - provided sufficient calories and energy for tired farmers, herdsmen and other workers.

Lard can be very greasy and can contain a lot of cholesterol, so modern lard sometimes replaces part of the larger with some butter. Other common ingredients include sugar, salt, milk and water. It is important that the water is more warm than lukewarm or cold, so that it reacts better and effectively causes the bread to rise.

Preparing a lard cake is very similar to inflated pastries, as it is usually rolling and folding. After each role, dried fruit fillings are inserted and the dough is folded. Bakers also recommend leaving the dough to double the size before putting it in the oven for final baking.An egg brush can also be included in the process to make the top of the bread glossy and tastier. Some traditional recipes sometimes suggest that the gypsum cake will be turned upside down immediately after it is pulled out of the oven, so all the fat on the bottom of the pan returns inside the bread.