Steps
- Mix 500g of type zero bread flour, 12g of baking powder, 5g of sugar, and 15g of salt. Rub in 35g of lard.
- Mix 125ml of water with 100g of whole milk. Gradually knead into the dry ingredients until a firm dough forms. Cover and rest in a cool place for 1 hour.
- On a lightly floured surface, roll portions of dough 1⁄16in / 2mm thick, keeping the remainder covered. Cut into 3 × 2¾in / 8 × 7cm rectangles with a fluted cutter; reroll scraps.
- Heat 2in / 5cm of vegetable oil to 338°F / 170°C. Fry a few pieces at a time for about 1 minute per side, until puffed and golden. Drain on paper towels.