Rubbing In

The rubbing-in method is the secret to achieving a crumbly and uniform texture in your baked goods.

To use the rubbing-in method, you typically start by placing the dry ingredients in a mixing bowl. Next, you add small pieces of the solid fat to the bowl and use your fingertips or a pastry blender to work the fat into the dry ingredients. As you work, you will gradually break the fat down into smaller pieces, distributing it evenly throughout the dry mixture.

The key to success with the rubbing-in method is to work quickly and gently. You don't want to melt the fat, so it's important to keep everything cool and avoid overhandling the mixture. Once you've achieved a crumbly, uniform texture, you can proceed with the rest of your recipe.

This method is commonly used in recipes for pastry dough, scones, biscuits, and crumbles. It is a simple and effective way to ensure that the fat is evenly distributed throughout the mixture, resulting in a tender, flaky texture in the finished product.

Categories: Tips and tricks