Products mixed by the sablage or sanding method are tender because?

The correct answer highlights that products are tender when moisture is mixed with the dry ingredients first, which is essential in the sanding method. This technique allows for the even distribution of moisture among the dry ingredients, which prevents the gluten in the flour from developing too much. By doing so, the dough remains tender and crumbly, creating a desirable texture in the final product.

In the context of the sanding method, introducing moisture in this way ensures that the fat can coat the flour particles effectively during the mixing process. This reduces the formation of gluten, which is critical in achieving the tenderness characteristic of pastries made with this method.

The other options do not fully address the key principle behind the tenderness achieved in this mixing method. For example, adding fat before moisture might not contribute to tenderness as effectively since it can lead to greater gluten formation. Similarly, mixing fat at room temperature or utilizing only sugar do not specifically target the distribution of moisture with dry ingredients, which is central to creating a tender pastry. Thus, the emphasis on the order of mixing moisture with dry ingredients is what makes the product tender in the sanding technique.