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.

look up croissant recipes. The are in the classic French way made from a rolled
dough that is spread with
real butter, folded over on itself rolled again then repeat the butter/fold
over/roll a number of times. Julia Child's did it quite well, because, i have
always assumed this was a classic French pastry methodology.

--
Laura

-Sautéed poo is still poo!

Come join us at The Dirty Old Ladies and The Dirty Old Men!
http://groups.yahoo.com/group/TheDirtyOldLadies/



"Richard Hollenbeck" > wrote in message
news:1dBQh.3595$jZ3.3396@trnddc06...
> 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.
>