What does slanting mean in baking?

In baking, slanting refers to the process of cutting dough or batter at an angle to create layers. This technique is often used in laminated doughs, such as croissants and puff pastry, where it helps to create flaky layers. It can also be used to create decorative patterns on the surface of baked goods, such as lattice pies and crosshatch designs.

To slant dough or batter, simply use a sharp knife to make angled cuts into the dough. The angle of the cuts will determine the size and shape of the layers. For example, if you make shallow cuts at a slight angle, you will create thin, delicate layers. If you make deeper cuts at a steeper angle, you will create thicker, more pronounced layers.

Slanting is a versatile technique that can be used in a variety of baking recipes. It is an easy way to add texture, flavor, and visual interest to your baked goods.