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Methods of cake making: Rubbing-in Method! :)

Rubbing in method

Definition:
It is a method of cake making whereby fat is rubbed and distributed evenly into a flour mixture until it resembles breadcrumbs. After that,the fats should be rubbed quickly into the flour to prevent it from melting.Liquid is then added into the flour mixture and mixed quickly to form a soft dough.  
Steps: 
1) Cut the fats into smaller pieces and add them into the flour mixture.
2)Rub the fat with the flour until mixture resembles breadcrumbs.
3)Add liquid to mixture and mix to form sticky dough.
4)Divide the dough into smaller portions and put to bake in the oven

Concept of method:

 
This method allows the dough to be shorten(Definition of shorten: In terms of baking,allows the dough to become tender that is influenced by fats.).Both fat and sugar minimize and break down gluten development which results in "short" protein strands and thus a more tender result. As the fat is rubbed into the flour glutenin (providing strength) and gliadin (providing elasticity) are coated with the fat which acts as a lubricant to keep the two from being able to link together forming gluten when liquid is added to the mix.
The higher the amount of fat in a dough the more tender it will be.






Examples of the usage of rubbing in method: 

Rock Buns



Chocolate buns

INGREDIENTS REQUIRED TO MAKE SCONES:

Scones

• 25g of wholemeal flour
• 2 teaspoons baking powder
• pinch of salt
• 50g butter
• 30g plain low fat yoghurt
• 1 tablespoon cream
• 25g tablespoon currants
• 1/2 tablespoon chopped walnut
• beaten egg for glazing
• 75g of plain flour

Functions of each ingredients:
 wholemeal flour
Wholemeal flour basically contains gluten. Gluten is used to break down yeast in the process of baking to assist the scones to rise more quickly.
 baking powder
It is known as a chemical leavener which requires the presence of moist and heat before they can undergo reactions to produce carbon dioxide gas.Baking soda is alkaline and requires the presence of an acidic ingredient,such as lemon juice or cream of tartar. baking powder has both the acidic and alkaline ingredients therefore it will be able to react without needing to add another acidic ingredient.
salt
salt enhances flavour to the pastry.Salt naturally helps gluten strands become nice 'n' strong to create a solid structure for the baked good.Furthermore, it also helps in giving colour to the pastry.
butter
Butter is the fats of the whole pastry. It is one of the key components why the scones will rise. the butter provides flakiness to the pastry. Flakiness refers to the distinct layers in baked products.It helps to trap air so that yeast could react with it and rise. it provides a moist texture,tenderness and contribute to flavour and colour. By providing colour,it is the maillard browning reaction. By providing tenderness,butter is able to help the gluten proteins and egg proteins from absorbing water and forming rigid structures so that they would be shortened and turn into a tender dough.
low-fat yogurt

yogurt helps to give the pastry a soft texture.It is also a healthier choice of ingredients when baking.
currants
Add flavour to the scones
chopped walnuts
Add flavour to the scones
beaten egg
Eggs, as well as flour, are the structural ingredients in baking. Eggs provide leavening; add color, texture, flavor and richness to the batter. They are very important in helping to bind all the other ingredients together. Beaten eggs are a leavening agent as they incorporate air into the batter, which will expand in the oven and cause the cake to rise. Some cakes use beaten eggs as their only source of leavening. Eggs are also used as a thickener in custards and creams, and to glaze pastries and breads.
plain flour
Wholemeal flour basically conmtains gluten. Gluten is used to break down yeast in the process of baking to assist the scones to rise ore quickly.