Rolling crescents is a culinary approach used to create crescent-shaped pastries, sometimes made with a yeast-based dough. The dough is rolled out into a skinny sheet, minimize into triangles, after which rolled up from the vast finish to the purpose, forming a crescent form. This system is often used to make croissants, ache au chocolat, and different pastries.
The important thing to rolling crescents is to create a skinny, even sheet of dough. This may make sure that the pastries are mild and flaky. The dough must be rolled out to a thickness of about 1/8 inch. As soon as the dough is rolled out, it is very important minimize the triangles evenly. This may assist to make sure that the pastries are all the identical measurement and form.
