As far as the ingredient list is concerned:
1. Lard and butter are somewhat different in nature and use. Lard is extracted from pork, with high saturated fat content and high melting point, and it is solid at room temperature. Butter, on the other hand, is made from milk, which contains high unsaturated fatty acids and milk fat and has a strong milk flavor.
2. If lard is used instead of butter to make cookies, the list of ingredients needed may need to be adjusted. For example, in order to make up for the shortage of lard, it may be necessary to increase the amount of fine sugar to improve the sweetness. At the same time, lard may be easier to control than butter because of its high melting point.
As far as production steps are concerned:
1. In the process of making biscuits, lard instead of butter can usually keep the crisp taste of biscuits. During the mixing process, lard can be completely mixed into batter and butter.
2. If you want to make cookies with special flavor, such as using ingredients such as blueberries, you can add blueberries (preferably crushed with a juicer) in the process of stirring the batter, and then stir well. This step is basically the same as using butter.
3. In the kneading and shaping steps of making cookies, it is necessary to knead the dough into a ball and then shape it slowly by hand. This step can also be carried out according to the same operation.
Generally speaking, although lard and butter are different in nature and taste, it is feasible to use lard instead of butter to make cookies. It should be noted that the ingredient list and operation steps need to be properly adjusted in the production process to adapt to the characteristics of lard.