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.