The melting method is not used often, as cakes are moist due to high sugar and liquid content
Rubbing-in method
Fat and sugar are melted in a pan and poured into the flour and other dry ingredients
The rubbing-in method for shortcrust pastry uses a 1/2 fat to flour ratio
Shortcrust pastry is known as the healthiest type of pastry
The rubbing-in method for cake making uses a 1/2 fat to flour ratio and is known as plain cakes due to low fat content
Main ingredients used for shortcrust pastry
Plain flour
Poly-unsaturated margarine
Water
Main techniques used in making shortcrust pastry
Rubbing-in
Binding
Kneading
Rolling out
Main ingredients used for the rubbing-in method of cake making
Plain flour
Poly-unsaturated margarine
Sugar
Egg
Main techniques used in the rubbing-in method of cake making
Rubbing-in
I can know the rubbing-in is complete when the mixture looks like breadcrumbs
Types of pies that can be made with shortcrust pastry
Fruit pies
Meat pies
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Fruit sinks to the bottom of the cake
The mixture was too wet and the heavy fruit sank, the fruit was wet and added too much liquid, too much sugar or raising agent used causing the structure to collapse
Cake is very dry
Insufficient fat, sugar or liquid, too much flour or eggs, too much mixing after flour added, cake overcooked
Small cakes lose their shape
Mixture was too wet before baking, oven was too cold