CHILD DEVELOPMENT PEDAGOGY

Detailed explanation-1: -The rubbing method is best used for biscuits, crumbles, pies, and scones. To do this, you take a cold fat, usually butter, and cut it into small cubes. Then, using your fingertips, carefully rub the butter into the dry mixture.

Detailed explanation-2: -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.

Detailed explanation-3: -Like pastry dough, biscuits get their tender crumb and layers from the suspension of fat in flour. The fat, be it butter, lard, or vegetable shortening, needs to be dispersed throughout the dough while still in its solid state, so warm or room-temperature liquid or fat will disrupt this process.

Detailed explanation-4: -In biscuits fat (or margarine) is one of the main ingredients besides flour and sugar-the functional properties of sugar in biscuits. In the application the fat is called shortening.

Detailed explanation-5: -Cold butter is essential to getting those flaky layers. When you work cold butter pieces into the flour to form the dough, you’re pretty much forming “pockets” of air. In the hot oven, the cold butter produces steam, forming pockets of air that create those wonderful, flaky layers.