Rolling pin is an essential pastry utensil. Rolling pin should be smooth to the touch and longer than the surface covered by the dough when rolled out. Rolling pin should be heavy enough so that you don't have to press hard. The handles can facilitate your work. It is best to spread the dough on a cool, non-stick surface such as marble or granite.
First, let's look at the material of the rolling pin. The material determines the handling, comfort, hygiene and strength of the product.
The first material that comes to mind when talking about rolling pin is wood. It is a traditional material suitable for home and professional cooking. In addition, depending on the density of the wood, the rolling pin will be more or less heavy.
However, new materials have appeared such as aluminium or stainless steel for example. All these materials have their qualities, some will suit your kitchen more than others.
Then, we will choose the rolling pin according to the length you will need. The size should be suitable for the dough you want to roll out.
The rolling pin can be found with or without handles. With handles, the Rolling pin turns on itself, giving it more pressure.
You can adjust the thickness of the dough using rings, a guarantee of precision when preparing your dough.
After preparing the dough, let it rest for a few hours in the fridge. You can flour the counter-top or use a non-slip mat to work the dough. Roll out the dough by going back and forth with the rolling pin, then turning the dough a quarter of a turn as you go. If the dough sticks to the rolling pin, you can roll it out between two baking paper sheets.
