上架时间February 22, 2019
HONGLIDA Classic French Rolling Pins Bamboo Wooden Rolling Pin for Baking Pizza Dough Pie Cookie, 13-Inch
关于该商品 about this item
13 inch Rolling Pin is perfect size and length for rolling your dough and storing away. You can use a rolling pin to make some delicious cookies or bread for friends and family on Christmas Day.
Featuring remarkable burnishing, comfortable to hold for smooth rollout.
The surface is very smooth with no dents and small gaps!
Made by selected premium bamboo wood. Safe, healthy and durable.
If you have any questions before or after purchasing, contacting us in time please and we will give you a satisfactory solution in one day. Quality products and good service are both the most important thing for us.
The French rolling pin is a useful tool in the kitchen for bakers, especially those who like to concoct pastries, roll out sugar cookies, or make shaped breads and rolls. The standard pin is usually 2 inches (5.08 cm) or less in diameter; 13 inches (33.02 cm) tends to be the most popular length. What makes it different from other rolling pins is that it has no handles, and is tapered at each end. It’s essentially a round, usually wooden, stick of a certain thickness. Many people who bake regularly say they prefer the French rolling pin to other types because you get a “feel” for the dough better with one. The weight you place on the pin is not changed by the fact that you’re touching rollers or handles. This can correspond to greater precision in rolling out pastry or other types of dough. Others like the easy care of the French rolling pin. Once you’ve used it, you merely give it a quick wash with a little bit of soap and water. Since durability can be an issue if the rolling pin is not properly cared for, there are some plastic, silicone, and marble pins made in the French rolling pin style. There are a few things you should not use the French rolling pin for. Many recipes will direct you to use rolling pins to crush nuts or seeds, either by beating them with the pin or repeatedly rolling the pin over them. This can cause the wood to become pockmarked, and make it much easier for dough to stick the pin as a result. It’s unclear why this rolling pin is considered French. There’s little history on when or where the pin was designed. It is certainly the case that many French chefs prefer these pins. Cooks who like them cite not only “feel” of the dough being better, but also the relative ease with which these rolling pins can be manipulated. Article from:www.wisegeek.com