how the heck do you roll out the dough in only one course? : AskCulinary
I made croissants this weekend! I adopted this recipe: http://theroseandbean.com/recipes/vegan-croissants/ (dairy-free was once one of the objectives, and I assumed the “butter” they advisable was once in reality excellent so far as texture is going)
They grew to become out scrumptious and there have been some layers, however the lamination step wasn’t with out issues. My dough broke at the very finish, so that they have been greasier than I sought after (I feel I want to knead it a bit of extra subsequent time).
More importantly, despite the fact that, I had a large number of hassle rolling out the dough right into a rectangle, and likewise a large number of hassle increasing the dough in one course however no longer others. What I imply via this is: if I began with a 7×7″ square, aiming for a 22×7″ rectangle, I’d to find that I stopped up with a like, 20×9 oval. Here’s a shitty MSPaint of what that gave the impression of: https://imgur.com/a/d4gmSba
What am I doing mistaken right here? I did not in reality need to squish the edges again in, as a result of I used to be apprehensive about destroying the layers; if that is not a priority, that is excellent to understand.