Some discover it the most satisfying part of a bake, others hate this time-consuming task. However, if you’re making shortcrust pastry, scones or a crumble, you’ll need to make use of a method known as rubbing in. This means taking flour

Some discover it the most satisfying part of a bake, others hate this time-consuming task. However, if you’re making shortcrust pastry, scones or a crumble, you’ll need to make use of a method known as rubbing in. This means taking flour and fat and rubbing it between your fingertips till it looks like breadcrumbs.

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Derek Pheter

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