Rubbing in and Melting Method

Why is it important to sift flour?

• Prevent curdling

• Add colour

• Trap air

• Add flavour

In rubbing-in method, what is the proportion of fat to flour (fat:flour)?

• 1:1

• 1:2

• 1:3

• 2:1

Rub in fat into flour using (a)  

Fill in the blanks on the rubbing-in method

1. 1. _____ flour

2. 2. Cut _____ into small pieces

3. 3. Rub in fat into flour using fingertips until becomes _____

   1. 4. Add _____

   2. 5. Bake in oven until becomes _____ _____

• sift - fat - fluffy- eggs - golden brown

• sift - fat - breadcrumbs - eggs - well cooked

• sift - fat - breadcrumbs - eggs - golden brown

• sift - fat - creamy - eggs - golden brown

Choose which of the following is made by rubbing-in method

• Rock Buns

• Victoria Sandwich Cake

• Swiss Roll

• Brownies

In melting method, fat is melted with other ingredients EXCEPT

• Honey

• Chocolate

• Sugar

• Baking powder

This chemical raising agent is important for cakes/biscuits made by melting method

• Baking powder

• Bicarbonate of soda

• Yeast

• Air

Arrange Melting Method

1. 1. Bake in oven

2. 2. Add cooled mixture to flour.

3. 3. Melt fat and sugar over low heat. Let mixture cool.

4. 4. Sift flour.

5. 5. Cool on cooling rack

• 4 - 3 - 5 - 2 - 1

• 2 - 3 - 4 - 1 - 5

• 3 - 2 - 4 - 5 - 1

• 4 - 3 - 2 - 1 - 5