======================= 🌟 *Day 5 - Baking Week with Rumbie from ZimboKitchen* ======================= Hello everyone... On Day 1, we mentioned baking techniques. *Applying the correct baking technique correctly produces the desired end product*. Many people struggle with making the dough & pastries that produce things like *buns*, doughnuts, *pizza dough, bread, pies*, & sausage rolls among others. The problem begins with how the relevant technique is applied. The *kneading technique* applies in this case. (see short vid below). 🟢 When kneading use the heel on the palm of your hand. 🟢 Pressure is produced here which helps gluten found in flour to form. 🟢 Gluten produces a soft light & fluffy product at the end. Scones, rock buns & sometimes cookies & biscuits use the *Rubbing-in Method*. (see short vid below) 🟢 We are "rubbing in" fat into flour. 🟢 As opposed to the whole hand, use the tips of your fingers to rub in the fat until a crumb-like mixture is formed as guided by the recipe. 🟢 Using your hand (vs fingertips) will cause fat to start melting prematurely. *Next up is a rubbing-in recipe later today* 😘😘