Because it would make the pastry too soft to work with. You need to be able to mould it to fit the container (such as a pie dish) - so it needs to be fairly stiff, yet malleable.
You don't use your palm to do the rubbing in method. You use your fingers only. This is because you are generally rubbing in something like butter or margerine until it resembles breadcrumbs, and you don't want the butter/margerine to melt. Your palm is the hottest part of your hand, so it will melt the butter, but your fingers won't melt it as fast, because they are colder. This is why you only use your fingers to rub in and not your palm - if your palms are clean, you are cooking well. Hope I helped. :)
Yes, you can melt butter, refrigerate it to solidify, and then melt it again. However, repeated melting and solidifying can affect the texture and quality of the butter over time. It is best to melt only the amount needed for immediate use to maintain the butter's quality.
yes you can but it melts the butter
It is hot in the summer. the butter will melt.
It would be difficult to melt butter with just the sun since butter has a low melting point. Direct sunlight may not provide enough heat to fully melt butter. It would be more effective to use a stove or microwave to melt butter quickly.
it melts
To melt butter without using a microwave, you can place the butter in a small saucepan on low heat and stir it continuously until it melts.
you melt the butter first then pour it over the chicken.
Its easy to melt a piece of butter beacuse the melting point of butter is less.The iron rod can be burned above 250°C.Thus,melting of butter is easy.
To melt butter for popcorn effectively, place the butter in a microwave-safe bowl and heat it in short intervals until melted. Alternatively, melt the butter in a small saucepan on low heat, stirring constantly to prevent burning. Drizzle the melted butter over the popcorn and mix well before serving.
Depends on the type of plastic.
To obtain a flaky pastry. The hard fat (butter or lard) does not melt into the flour but creates many layers of fat separated by flour. These layers become flakes when the pastry is baked.