Rolling crescents is a culinary method used to create crescent-shaped pastries, usually made with a yeast-based dough. The dough is rolled out into a skinny sheet, lower into triangles, after which rolled up from the broad finish to the purpose, forming a crescent form. This system is usually 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. It will make sure that the pastries are gentle and flaky. The dough ought to be rolled out to a thickness of about 1/8 inch. As soon as the dough is rolled out, it is very important lower the triangles evenly. It will assist to make sure that the pastries are all the identical dimension and form.
