"as for pie dough"
Traditional How to Cut Butter into Flour HD
1. Cut chilled or frozen butter into small, 1/4-inch cubes. 2. Toss the chilled butter cubes with flour. 3. "Cut in" the fat with a pastry blender, two knives, or you fingertips. If you use your fingertips, be light and gentle as possible. For most recipes that call for cutting in butter, the fat should be the size of peas. 4. Add ice water to the pie crust, or cream or buttermilk to the biscuits. Work quickly once you've added the liquid. 5. Before rolling out your pie crust, let the dough rest in the refrigerator for at least 30 minutes.
Easy Simple Way to Cut Butter into Flour
Traditional How to Cut Butter into Flour HD
1. Cut chilled or frozen butter into small, 1/4-inch cubes. 2. Toss the chilled butter cubes with flour. 3. "Cut in" the fat with a pastry blender, two knives, or you fingertips. If you use your fingertips, be light and gentle as possible. For most recipes that call for cutting in butter, the fat should be the size of peas. 4. Add ice water to the pie crust, or cream or buttermilk to the biscuits. Work quickly once you've added the liquid. 5. Before rolling out your pie crust, let the dough rest in the refrigerator for at least 30 minutes.
Easy Simple Way to Cut Butter into Flour
Creaming, in this sense, is the technique of softening solid fat, like shortening or butter, into a smooth mass and then blending it with other ingredients. The technique is most often used in making buttercream, cake batter or cookie dough. The dry ingredients are mixed or beaten with the softened fat until it becomes light and fluffy and increased in volume, due to the incorporation of tiny air bubbles. These air bubbles, locked into the semi-solid fat, remain in the final batter and expand as the item is baked, serving as a form of leavening agent.
Grease
Grind (meat or vegetables)
Rolling boil
Scald (milk)
Soft ball (stage)
Grease
Grind (meat or vegetables)
Rolling boil
Scald (milk)
Soft ball (stage)
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