All veeeery easy!!! The main thing - to find the internal fat, I found ghee, can be melted by and allow to cool to room temperature. Put the flour, vegetable oil and fat (at room T, not melted!) in the bowl of the mixer.

Beat the whole mass for 7-10 minutes until smooth...

Put in a jar with a lid, store in the refrigerator, the emulsion hardens, but not much. Stored for a long time, enough for a long period of time! The bread just POPs out no problem!!! The crust sometimes is a little visible trace of flour))) of this amount to be 800 ml of an emulsion - full Bank!!! I would be glad if somebody come in handy!