A rolling pin is used to flatten and shape dough, making it suitable for various baking applications.

Wood is a popular material for rolling pins due to its durability, ease of handling, and traditional appeal.

A pastry board provides a smooth and stable surface for rolling out dough, preventing it from sticking and ensuring uniform thickness.

Marble is a popular material for pastry boards due to its coolness, durability, and ability to prevent dough from sticking.

A rolling pin with a thickness of 2 inches (5 cm) provides good control and pressure for flattening dough without applying excessive force.

Tapered ends on a rolling pin allow for better control and pressure distribution, resulting in more evenly rolled dough.

Keeping a rolling pin and pastry board cool helps prevent dough from sticking, ensures even baking, and maintains the quality of the dough.

Wooden rolling pins should be wiped with a damp cloth to avoid absorbing moisture and maintain their integrity.

A pastry scraper is used to gently lift and transfer dough from the pastry board to a baking sheet without tearing or damaging it.

A pastry board with a thickness of 1 inch (2.5 cm) provides a stable and sturdy surface for rolling out dough without flexing or bending.

Hanging a rolling pin on a hook allows for proper air circulation and prevents moisture accumulation, which can lead to warping or damage.

Marble rolling pins are ideal for delicate doughs due to their coolness and ability to prevent sticking, ensuring a smooth rolling process.

Rolling pin covers are used to prevent dough from sticking to the rolling pin, making the rolling process smoother and more efficient.

Pastry brushes are used to apply egg wash or glaze to pastries, giving them a golden brown color and a shiny finish.