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In the rubbing method, it is important the pastry is handled lightly and worked as little as possible.
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| 1. The fat content is rubbed by the hands into the flour or mixed using a paddle on a mixing machine to produce a fine textured crumb before the liquid is added. This coats the sub-proteins and starch with fat which prevents the gluten being formed, over-handling can toughen the pastry by forming gluten long tougher strands. |
| 2. The flour is sieved to aerate the flour and remove and small lumps or particles. |
| 3. The fat is placed into the flour using the fingers the fat is rubbed to form a fine crumb texture, when the liquid either egg, milk or water is added, the paste is then brought together gently with as little handling as possible to a clear paste. |
| 4. This is then rested until required by wrapping and placing into the fridge. |
