Cakes that are made with the rubbing in method?

Answer 1

Don't be modest. The rubbing in method is when you rub the fat in to the flour. Cakes that are made using this method are cakes like

Victoria sandwich

Dundee cake

Sponge buns

Answer 2

Shortbread is a classic example of this method.

Sift 250g plain flour with 125g rice flour (not ricemeal or ground rice) and a pinch of salt.

Mix in 125g caster sugar and stir in 250g cold diced butter.

Rub in until the mixture resembles fine breadcrumbs and knead lightly until a smooth paste is formed. Turn onto a floured board and pat out to 1cm thick.

Turn onto a greased baking tray and use a sharp flat knife to mark into fingers. Prick all over with a fork and bake in a slow oven (150C) for an hour, or until pale golden brown.

Dust with caster sugar and cool on a rack. When cold, shortbread can be stored in an airtight container lined with paper towels.

Never attempt rubbing in if you are working in hot weather without airconditioning: the butter won't remain sufficiently cold and the results will be very disappointing. If you must bake using this method in hot weather, keep the diced butter in the fridge or freezer until the very last moment and then use hand-held beaters to mix it through the other ingredients. This will achieve the fine-breadcrumbs finish you want. Work fast mixing and patting out. You can also use the beaters to whizz the flours and sugar; this has the same effect as sifting. If the weather is hot, be sure the mixing bowl and the work surface are cold.

Hot weather also demands precautions in other styles of mixing and baking. If you have a local bakery or franchise where the bread, cakes and pies are cooked on the premises, ask the baker for advice.

Answer 3

The rubbed-in method refers to rubbing butter or other fat into flour and other dry ingredients.

This can be done by rubbing the fat and flour together with the fingertips, or with a food processor, or with hand-held beaters.

Beaters, I find, work as well as fingertips.

It's important to have the fat cold: the best way to do this is to cut it into small cubes and refrigerate it until ready to combine it with the flour. Work quickly, otherwise the fat will begin to melt and your finished product will be too heavy.

The butter-flour mixture is ready for you to add the other ingredients when it looks like fine breadcrumbs.

Recipes for cakes made this way can be found at the links below:

Answer 4

you rub the fat and the flour together with your fingers

Answer 5

Shortbread is a classic example of this method.

Answer 6

Cakes such as lemon tea bread or spiced tea bread can be made from the 'Rub-in' method.

Answer 7

Rubbing is a metod where you marinate the protein before cooking. The types of rubbing marinades are wet and dry rubs.

Answer 8

Rasberry buns, rock cakes and fruit loaf

Answer 9

kneeding