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Tools for Pastries and Cookies
Appears in
By Culinary Institute of America
Published 2015
Rolling pins are used to flatten and thin doughs such as yeasted bread, pastry, tart, and cookie doughs, puff pastry, and marzipan. They may be made of wood, metal, marble, or synthetic materials. Some pins have a smooth surface; others are textured or engraved to leave an impression of a pattern or picture on the dough. The task at hand will dictate the type of pin best suited for the job.
Clean and dry rolling pins thoroughly immediately after use. Don’t soak wooden pins for extended periods. Pins made of porous materials such as wood may absorb the taste of soaps and detergents and transfer them to delicate doughs, so use only warm water and rub with a soft cloth to clean them.