What does the term "Friasier" refer to in pastry technique?

The term "Friasier" specifically refers to a technique in pastry making that involves smearing butter through dough. This method is primarily used in certain types of doughs, such as puff pastry or brioche, where the incorporation of butter is essential for achieving a light and flaky texture. During this process, the butter is worked into the dough in a way that ensures even distribution while maintaining the integrity of the dough, allowing for layers to develop during baking. This technique is crucial for producing pastries with a desirable texture and flavor, making it a fundamental skill in classic pastry preparation.

In contrast, the other terms have distinct meanings unrelated to the "Friasier" technique. Baking quickly refers to a different cooking method, whisking eggs involves incorporating air into them for various preparations, and sifting flour is a process used to aerate and combine it with other dry ingredients but does not pertain to the specific technique of smearing butter through dough.