What is the purpose of the cutting-in method?

The cutting-in method is primarily used to combine cold fat, such as butter or shortening, with dry ingredients like flour until the mixture consists of small lumps or pea-sized pieces. This process is crucial in baking, particularly when making pastries, biscuits, or certain types of cakes, as it helps to create a flaky texture. The fat remains in small pieces within the dough, and as it bakes, these pieces melt, producing steam that creates layers and contributes to the desired light and airy structure.

While incorporating fat into the dry ingredients is key, it is important that the fat does not fully blend into the mixture, which is why the goal is to leave visible lumps. This approach prevents the over-mixing of the dough, which can lead to tough baked goods instead of the desired tender texture.