There is no lard when making peach crisp. Is there any oil that can replace lard?

Classical peach crisp is a special type of peach crisp. There is a crisp and sweet taste of peach crisp in life. But the point is sweet and salty, with the fragrance of animal oil or sesame oil, which is particularly mellow and delicious. The pastry room is made of red oil and/or meat oil. Peach crisp is very special, and both adults and children like it. Peach cakes made of animal oil are the most crisp, but some people don't like the taste of animal oil very much. You can use tasteless edible oil such as vegetable oil instead.

Raw material formula: special powder 25KG Sichuan sugar 12.5KG lard (or sesame oil) 12.5KG baking soda 150g baking powder 125g egg 3KG salt 20g. Stirring method: stir Sichuan sugar, eggs, baking powder, baking soda and salt together for 5 minutes (it takes 8 ~ 10 min for human resources to wipe), and it is required to stir and foam. Add lard (or oil) and stir for 5 minutes (human resources wipe for 8 ~ 10 min). Then add the special powder and stir evenly. Modeling: Made of iron. The nozzle can be made into ring, rectangle or rectangle, which makes the products diversified. A blank made by piercing a cylinder such as a thumb. Put the cakes and bread in an iron plate, control the temperature at 130 ~ 160℃, and keep the temperature for 8 ~ 10 min. When the peach crisp is light yellow and there are natural cracks on the surface, it is intact. Cooling and packaging.

Prepare all the materials you need. Take out the fresh walnuts. Heat the oven ten minutes in advance. Put the fresh walnuts in the middle and lower layers of the oven and bake at 180℃ for 5 minutes. You can also fry it in a pot. Roasted fresh walnuts, mashed and embedded in all the ways you like. Vegetable oil, sugar and half an egg mixture are put into a basin without water and stirred with a stirring rod. Sift in whole wheat flour and aluminum-free baking powder. Stir with a spoon or hand until there are no particles. Be sure not to stir too much, lest the dough harden. If the dough hardens, the finished product will not be brittle. Stir well and add fresh walnuts. Mix fresh walnuts with whole wheat flour completely.

Divide into small dough with well-proportioned specifications and be good at rounding. It's all done, so I'm good at pressing it gently. Be sure to explain: if the hand here is broken and not flat, it means that the dough is ready. You can add some oil or egg liquid to adjust the relative humidity of the air under the pulp. Heat the oven to 180℃ 10 minutes in advance, put the upper and lower fires into the middle and lower layers of the oven, and bake for 18-20 minutes. Everyone should adjust the time according to the specifications of their own dough, and the baked noodles will be golden yellow. Break off a piece and drop the slag.