![Any suggestions? I think it's lamination when I roll it out too thin the lines aren't defined. If I roll it out too thick there is no honeycomb structure and undercooked inside. Any suggestions? I think it's lamination when I roll it out too thin the lines aren't defined. If I roll it out too thick there is no honeycomb structure and undercooked inside.](https://i.redd.it/any-suggestions-i-think-its-lamination-when-i-roll-it-out-v0-96dxhv7ocrqa1.jpg?width=4032&format=pjpg&auto=webp&s=ac1cd9df9f1ae86a3338c81d214d68570d8e6721)
Any suggestions? I think it's lamination when I roll it out too thin the lines aren't defined. If I roll it out too thick there is no honeycomb structure and undercooked inside.
![Whole Automatic Puff Pastry Bakery Processing Laminating Sheeting Dough Line - China Puff Pastry, Pastry Bread | Made-in-China.com Whole Automatic Puff Pastry Bakery Processing Laminating Sheeting Dough Line - China Puff Pastry, Pastry Bread | Made-in-China.com](https://image.made-in-china.com/318f0j00KtyfjpanYLbE/video.webp)
Whole Automatic Puff Pastry Bakery Processing Laminating Sheeting Dough Line - China Puff Pastry, Pastry Bread | Made-in-China.com
![Bread Baking Technique #10 - The technique behind laminated dough used for pastry, puff pastry, croissant, etc. - www.kvalifood.com Bread Baking Technique #10 - The technique behind laminated dough used for pastry, puff pastry, croissant, etc. - www.kvalifood.com](http://www.kvalifood.com/kvalifood.files/image/large/3792e3db-4f7c-11e6-87de-93b61f7449b5.jpg)