An essential tool in many bakeries and kitchens, rolling pins are used to evenly flatten everything from pie and pastry doughs to cookie and pasta doughs.
Accordingly, how do you use a rolling pin for dough?
To roll with proper technique, begin with your hands together in the center of the rolling pin, quickly move them to the ends, then bring them back to the center. When the dough starts to thin out a bit, wrap it gently around the rolling pin, making sure it doesn’t stick, and always add a bit of flour while you work.
Keeping this in view, what do you put on rolling pin?
Moisten a clean cloth with a small dollop of food grade mineral, butcher block, or salad bowl oil, then lightly wipe the entire surface of the rolling pin. Wipe off any excess oil with a clean cloth. The handles do not need to be seasoned.
What is a dough scraper used for?
Bakers and pastry chefs use this tool to help pick up, turn, and portion dough. When finished, the dough scraper can be used to scrape up the little bits of dough that have dried onto the kneading surface during the forming process.
What is pastry blender used for?
Simply a series of curved blades or wires attached to a handle, a pastry blender—like Martha’s own tool ($22, macys.com)—is designed for the sole purpose of gradually cutting cold butter into flour without over-blending or heating it up.
What is the use of rolling pin in bread and pastry production?
A rolling pin is a cylindrical food preparation utensil used to shape and flatten dough.