Advertisement
Rolling and Tucking
Appears in
By Zachary Golper and Peter Kaminsky
Published 2015
Start by coaxing the dough into a somewhat rectangular shape, with a short end facing you. Slide your fingers (or scraper) under the first 3 inches (8 cm) of the part of the dough and lift it up (A).
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the worldβs best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title