Which of the following are two methods for making pastry dough?

The correct answer highlights two widely recognized methods for making pastry dough: the rubbing method and the creaming method. The rubbing method involves incorporating fat into flour by rubbing the two together, which helps in creating a flaky texture ideal for pastries. This technique is commonly used in the making of shortcrust pastry, where the goal is to achieve a delicate balance of texture and integrity.

The creaming method, while often associated more with cake batters, can also be adapted for pastry dough when making some styles of sweet pastries. In this technique, sugar and fat are first creamed together to create a soft and airy consistency, which can contribute to a richer flavor profile in certain pastry applications.

Other methods listed, such as chilling and rolling, are important steps in the pastry-making process but do not constitute methods for making the dough itself. Similarly, the mixing and baking method focuses too broadly on process rather than the actual techniques of combining ingredients. The rubbing and blending method mix two terms that could confuse as they both involve combining solids but do not clearly define a specific approach to pastry dough. Therefore, the specified methods of rubbing and creaming directly relate to established techniques for the proper creation of pastry dough.