CHILD DEVELOPMENT PEDAGOGY

Detailed explanation-1: -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”.

Detailed explanation-2: -The rubbing-in method, or also known as the biscuit method, or cutting in method, in baking is commonly used for making shortcrust pastries, pie crust, biscuits, crumbles, and scones. It is called the rubbing-in method because we rub the fat into the dry ingredients mixture using our fingertips.

Detailed explanation-3: -Using a pastry blender, cut the butter into the flour. Continue cutting the butter until the mixture resembles coarse crumbs, the butter pieces will be about the size of peas.

Detailed explanation-4: -The biscuit method is the process of blending butter (or a fat of some kind) into flour so that it provides a flaky texture. Usually, this is done by combining flour and cold butter that has been broken down into pieces around the size of a pea, and then folding in a liquid to combine it all together.