What 5 types of food include the Rubbing in method?

The "rubbing in" method is primarily used for making pastry doughs and crumbles. Here are 5 types of food that commonly employ this technique:

1. Shortcrust Pastry: This classic pastry is made by rubbing cold butter into flour until it resembles breadcrumbs. This creates layers within the dough, resulting in a flaky and tender crust.

2. Rough Puff Pastry: Similar to shortcrust, rough puff uses the rubbing in method to create layers, although it's not as delicate. The dough is folded and chilled multiple times, resulting in a less flaky but still delicious pastry.

3. Scones: Scones benefit from the rubbing in method as it creates a tender, slightly crumbly texture. The cold butter is worked into the flour to create small pockets of fat that steam during baking, making the scones rise and become light.

4. Crumbles: Crumbles, whether sweet or savory, rely on the rubbing in method to create a delightful, crumbly topping. The butter is rubbed into the flour and sugar (and sometimes oats or nuts) to create a mixture that will bake into a crispy, slightly crunchy topping.

5. Biscuits: Similar to scones, biscuits utilize the rubbing in method to achieve a light and airy texture. The cold butter is worked into the flour to create layers that puff up during baking, resulting in tender and flaky biscuits.

While these are the most common types of food using the rubbing in method, the technique can be adapted for other recipes like streusel toppings and some types of cookies.