What characteristic is desired in a baked pastry that uses the rubbing method?

The desired characteristic in a baked pastry that uses the rubbing method is flaky layers. This method involves combining fat with flour in a way that creates small pieces of fat coated in flour. When baked, these pieces of fat melt, creating steam that helps to separate the layers of dough, resulting in a light and flaky texture. This is particularly important in pastries like puff pastry or pie crusts, where the quality and texture of the final product rely heavily on the formation of these flaky layers.

The rubbing method is designed to create air pockets and layers rather than a compact and dense consistency. This distinguishes it from other methods that might yield a softer or denser product, which do not prioritize the same textural outcome.