I'm taking a baking class and last night my instructor mentioned something she called "rolled-out" dough. Then she reminded the class about laminated doughs and rolled-in doughs where the fat is "rolled-in" to form the layers like in croissants and pastries. She said "rolled-out" is the opposite, though I can't imagine what that would be. She called it a "reverse method." I didn't understand her explanation and I was hoping somebody in this forum could shed a little additional light on the subject. It is, as she said, not in our book. Does anybody want to help me with this one? Thanks.
- posted 12 years ago