What is the science behind the rubbing in method?
Unlike the creaming method and the muffin method, the rubbing-in method coats the flour proteins in a layer of fat. This means that it is harder for water to get through, resulting in less gluten – which means a finer and more tender crumb.
How does rubbing in give a crumbly texture?
Rubbing the fat in causes the baked product to have a flaky texture, as the dough is separated into layers. When fat is whisked with sugar, a process called creaming, the texture will be more like a cake, and be soft and springy. Recap: fats, solid at room temperature can give food a crumbly texture.
What is the role of sugar in the rubbing in method?
In Cake Batter – Sugar is a tenderizer. Of course sugar is important in the kitchen because the sweet flavor makes food delicious. This characteristic of sugar helps make and keep baked goods moist. Sugar interferes with the coagulation of proteins.
Which products are examples for short and crumbly texture?
Short and crumbly – nankhatai and tarts are good examples of this texture. Fat included is more than that in biscuits, so it breaks more easily into smaller particles. 3. Spongy – Swiss rolls, sponge cakes, idli, and dhokla are spongy.
What are the 3 common examples of semi solid shortenings?
Answer: “Vegetable shortening” A semisolid fatty product, obtained by processing oilseeds considered edible by the Secretariat of Health (Secretaría de Salud), which are: sesame, cotton, peanut, canola, safflower, coconut, sunflower, corn, palm, palm kernel, and soybean.
What is the difference between butter and shortening in baking?
The general difference that affects baking, is that shortening is 100 percent fat, whereas butter is only 80 percent. This is because butter contains up to 16% moisture and around 2% milk solids.
What can you make with the rubbing in method?
The rubbing-in method can be used to make cakes, scones, pastries, cookies and some breads. It has 3 main steps: 1. Cut fat into small pieces and prepare dry ingredients. 2. Rub or cut the fat into the the dry ingredients until fine crumbs form. 3. Add liquid and/or rest of the ingredients to make a wet dough. 4. Bake!
What’s the difference between cutting in and rubbing in?
The rubbing-in method is the process of rubbing fat (butter, lard, margarine) into flour with your finger tips. Alternatively, the fat can also be ‘cut’ into the flour with two knives, a pastry cutter or even a food processor and can thus also be called the “cutting-in method”.
How to make wet dough with the rubbing in method?
1/ What is the Rubbing-in Method? 1 Cut fat into small pieces and prepare dry ingredients 2 Rub or cut the fat into the the dry ingredients until fine crumbs form 3 Add liquid and/or rest of the ingredients to make a wet dough 4 Bake!
What’s the difference between the creaming and the rubbing in method?
Unlike the creaming method and the muffin method, the rubbing-in method coats the flour proteins in a layer of fat. This means that it is harder for water to get through, resulting in less gluten – which means a finer and more tender crumb.
