There
are a variety of methods used
in the processing of pastry, including:
* rolling
* cutting
* shaping
* lining
ROLLING (1 of 2)
Pastry is rolled out using a wooden, plastic, marble, glass or metal rolling pin. When training it is common not to adopt the dust, pin, quarter turn technique as the paste will stick to the work top.
This happens because you are pressing the pastry and forcing fat and moisture which adheres to the work bench.
Lightly dust the bench with flour, lightly dust the top of the pastry then roll the pin over the top of the paste lightly.
Repeat this technique until the paste is of the required thickness and size without being stuck to the bench.
