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Rolling pins can become an addiction for the culinary tool collector as well as a major source of pride for the baker. Choosing the correct rolling pin for your baking isn't as simple as it may appear; there are numerous varieties and materials to consider, each with its own set of advantages. With the correct rolling pin, you'll be rolling out pie dough in no time.
Confused about which is the right rolling pin for you? Continue reading to find out which one will suit your needs:
1) Tapered French Rolling Pin (Tapered Rolling Pins)
Many skilled bakers believe that the French pin design is the best. They claim that this design is ideal for evenly dispersing tension and strain. Since it does not have any handles, the tapered pin becomes a natural extension of your arms when rolling dough, giving you a more sensory experience. The most common materials used to make this culinary tool are tight-grained woods like boxwood or beech wood.
Since it is a tapered rolling pin, the diameter may decrease from the center to the outside edges, or it may be tapered solely on the ends with a consistent diameter across the central part. If you're a regular baker who considers baking a hobby, French pins are ideal. These tapered pins will make you fall even deeper in love with your passion.
2) Traditional Wooden Rolling Pins
This is the kind of rolling pin that you will probably find in most kitchens. They're also known as ball-bearing pins and are basic and comfortable to use. It's cylindrical, has handles, and is built entirely of wood. The handles can help relieve some of the strain of pressing and rolling dough, especially for young or inexperienced bakers. They do, however, keep your hands at a distance, making it harder to judge dough thickness. They might also be difficult to clean with their nooks and crevices.
3) Marble Rolling Pins
Who doesn't like some marble in their kitchen? Marble pins work in the same way as a traditional wooden rolling pin, but the cylinder is made of stone.
Some of them have wood handles, whereas others are entirely made of marble. These pins are meant for those who value aesthetics and enjoy working with laminated dough. These rolling pins are heavy, but they can be refrigerated before rolling, which makes them ideal for temperature-sensitive doughs like puff pastry. Because of their weight, these rolling pins can be difficult to use and are usually not recommended.
4) Laser-Cut Rolling Pins
A laser-cut rolling pin has a pattern cut into the surface to give your dough some character. They are best used with dough that does not rise, as rising doughs muddy the design and make it difficult to see. They can be used to make cookies and other baked treats with a decorative flair. They're also widely used in cake decorating to create an engraved design using fondant.
5) Stainless Steel Rolling Pins
Like marble rolling pins, these look very professional and keep cold nicely. They're simple to clean, don't stick to the dough, and are usually nicely balanced. On the downside, they're heavy and might be unpleasant to the touch due to their cold surface.
6) Precision or Adjustable Rolling Pins
Even if you're an expert, rolling dough in the thickness you want can be difficult. With a precision rolling pin, you no longer have to guess if you are rolling your dough to the proper length and width.
They are great for baking jobs that demand precision. You do not have to use a separate ruler thanks to the subtle laser-etched markings on the wood. Most of them also come with interchangeable rings so you can get the precise height you need for each batch of baked goods.
These rolling pins have all of the best qualities of a traditional rolling pin in one package. If you're searching for a precise rolling pin that can be used for everything from baking cakes to preparing pizza dough, pasta, cooking, or fondant, Check out Pepe Nero's Rolling Pins.
7) Mini Rolling Pins
These pins, also known as Chinese or dumpling rolling pins, are similar to conventional rolling pins but are much smaller. The compact size provides you more flexibility and makes it a lot easier to use with one hand when rolling, letting you use your other hand to turn the dough.
8) Glass Rolling Pins
Glass rolling pins have been used for generations and are recently making a return. It's easy to use a glass rolling pin since it works similarly to a traditional rolling pin, except you can add water to change the heaviness, making it simpler to flatten or flatten out the dough.
For water temperature, read the instructions that come with a glass rolling pin. The rolling pin will sweat if the water is too cold, and the moisture will be transmitted to the dough.
9) Silicone Rolling Pins
Although they have only been around for a few years, they have quickly become popular. Silicone is definitely your best pick if you want a rolling pin that is completely nonstick. This material is highly robust, almost nothing clings to it, and it's dishwasher safe!
10) Plastic Rolling Pins
Plastic rolling pins are lighter than marble or metal rolling pins and do not retain cold. If anything, they're more temperature balanced. Because of their smooth, non-stick surfaces, bakeries frequently use plastic pins to lay out fondant for cake decorations.
They're easy to wash but because of their softer surfaces, you must store them away from sharp items that may damage the material, as the scratches will be transferred to your fondant. Any damage to a wooden rolling pin can be smoothed down, but the same cannot be said for a plastic rolling pin.
To maintain the material and prevent any damage or stains from forming, give your rolling pins a brief cleaning before storing them. Wipe the rolling pin clean with your hand and remove any glued particles with a dull knife edge. After that, rinse the rolling pin with lukewarm water and a light dishwashing liquid and dry as soon as possible. Allowing wooden rolling pins to soak in water is not a good idea. They will absorb up the liquid, swell, and eventually rot.
Hardwood rolling pins will acquire a natural gloss and sheen over time with proper care and use. Every dollar spent on this indispensable baking gadget will be well spent.
Rolling pins with nooks and grooves in the axel and grips can be difficult to clean. Any wedged dough that loops around the handles can be dug out with a toothbrush. Avoid soaking hollowed rolling pins (such as those made of plastic or silicone) in water since they may hold water in the barrel.
Every cook and baker should have a rolling pin on hand. A rolling pin will effortlessly help you roll out the dough and give it the form you want. The best rolling pin for you will be determined by your needs. There are many different types of rolling pins on the market, and deciding which one to buy might be difficult. We hope this list was helpful in clearing some of the confusion!
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