Shortening

• • Rubbing-in is used to rub fat (butter/lard/soft spread/block fat) into flour.
• • when rubbing-in, the fat coats the flour particles.
• • The fat creates a waterproof layer on the flour particles.
• • When water is added, the waterproof layer restricts how much water can be absorbed, keeping gluten molecules short.
• Cold water should be used as it is absorbed less easily, keeping gluten molecules short.
• • Limited water absorption gives the dough plasticity but prevents it becoming too stretchy/elasticated/tough.
• • Plain flour is used as it has a lower gluten content. Plain flour without justification should not be credited.