To ensure proper texture, what size should the shortening be reduced to in premade dry ingredients?

To achieve the right texture in baked goods, the shortening needs to be reduced to a size similar to a dime when working with premade dry ingredients. This is crucial because the size of the fat particles in the mixture affects how they interact with the flour and other ingredients during mixing and baking. When the shortening is in smaller, dime-sized pieces, it can coat the flour particles more effectively, which helps create a tender crumb and flaky texture in the final product.

Using the correct size prevents the shortening from forming large clumps, which can lead to uneven baking and undesirable textures. The noted size not only aids in achieving an ideal consistency when combining the ingredients but also contributes to proper aeration and moisture distribution, enhancing the overall quality of the baked goods.

While other sizes like a quarter, penny, or nickel might not break down the fat sufficiently into the mixture, leading to different textures and outcomes in the final baked product, opting for a dime-sized reduction specifically supports the desired texture in the context of baking.