Fat and taste i think
The function of lard in pastries is to make your pastry nice and flaky.If a recipe tells you to use only lard, use half lard and half butter. You won't be disappointed. :)
what does lard do in cooking
same as butter really' makes the pastry flaky and holds the mixture together
Make the pastry using shortening, instead of lard.
Lard can be used to replace butter in shortcrust pastry recipes and gives good results. The most effective method is to substitute half the specified butter quantity with lard, rather than use lard entirely.
A fat, such as butter or lard, used to make cake or pastry light or flaky
To give the pastry substance and body.
Beef fat and lard are used less in cooking since the introduction of hydrogenated vegetable oils.
To obtain a flaky pastry. The hard fat (butter or lard) does not melt into the flour but creates many layers of fat separated by flour. These layers become flakes when the pastry is baked.
FLOUR provides the structure
it puffs the product
make the cake rise