THE TWO METHODS FOR MAKING PASTRY DOUGH.

Exploring how they differ and when to use them.

The two main methods for making pastry dough are the creaming and rubbing in method, where are both extremely easy to implement. The following descriptions will provide knowledge on how each method works when using a basic pastry dough recipe that calls for butter, sugar, flour, egg, and salt. 

Creaming Method:

The creaming method utilizes a whisk or paddle attachment in a stand mixer to soften the fat, in this case the butter, with the sugar. The egg is then mixed in until combined. Finally, the flour and salt are sifted into the mixture and gently incorporated until a dough forms. By beating together the fat and the sugar, you are creating areas for air pockets to form during the baking process, which will create a lighter product.

Commonly used when making Pâte Sucrée.

Rubbing-In Method:

The rubbing-in method combines the fat (butter) into sifted flour with either hands or a food processor until it reaches a sand like consistency. Then, the egg and sugar are added in and delicately combined to create the dough. The process of first combining the butter with the flour helps to evenly coat the flour proteins with the fat. This allows for the pastry to have a flakier consistency. 

Commonly used when making Pâte Sablée.