It’s Tip Friday on Marilyn’s Treats. And todays tip is Cutting In aka Creaming.I just learned the proper way to cut in for baking on Tip Friday at Marilyn's Treats. #tipfridayClick To Tweet
Using flattened chunks of fat the size of your thumbnail will yield the flakiest results. This technique combines fat and flour in a way that preserves shards of fat in the mixture. These shards create a flaky, tender texture in the baked cookie by getting between the layers of flour/liquid in the dough, and keeping them separate as they bake. Cutting in can be accomplished with a pastry fork, two knives, a pastry blender, or a food processor, pulsed gently.
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