What is the shortening method that involves using your hands to create a sandy consistency in the dough?

The correct choice refers to the rub-in method, which is a technique used in pastry making to achieve a particular texture in the dough. This method involves using your fingers or hands to mix fat (like butter or shortening) into flour until the mixture resembles breadcrumbs or a sandy consistency. This technique is essential for making pastries that are flaky and tender because it ensures that the fat is evenly dispersed without melting, allowing pockets of fat to create layers as the pastry bakes.

The rub-in method is particularly effective with recipes where a light and flaky texture is desired, such as in scones or pastries. By rubbing the fat into the flour, you incorporate air and prevent gluten development, which is crucial.

Other methods, such as the cut-in method, also involve combining fat and flour, but they generally rely on a tool like a pastry cutter or knife rather than the hands. The kneading method involves working dough to develop gluten, while the folding method is used primarily for integrating ingredients gently without deflating aerated mixtures. Each method has its place in bakery practices, but for achieving a sandy texture specifically through hand manipulation, the rub-in technique is the one that stands out.