A rolling pin is a cylindrical food preparation utensil used to shape and flatten dough. Two styles of rolling pin are found: rollers and rods. Roller types consists of a thick cylinder with small handles at each end; rod type rolling pins are usually thin tapered batons. Rolling pins of different styles and materials offer varying advantages, as they are used for different tasks in cooking and baking.
Rolling pins come in a variety of sizes, shapes and materials including glass, ceramic, acrylic, bakelite, copper, brass, aluminium, silicone, wood, stainless steel, marble, and plastic. [4] Some are hollow and are able to be filled with cold or warm water to better roll a desired food. Marble rolling pins are often cooled in a refrigerator for maintaining a cold dough while making puff pastry. [5]
An angry housewife wielding a rolling pin as a weapon is a common cliché in humour, as, for example, in the English comic strip Andy Capp .
Confectionery is the art of making confections, the sweet foods themselves or the confectioner's shop. Confections are items that are rich in sugar and carbohydrates although exact definitions are difficult. In general, however, confections are divided into two broad and somewhat overlapping categories: bakers' confections and sugar confections. The occupation of confectioner encompasses the categories of cooking performed by both the French patissier and the confiseur.
Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cultures. Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. Rye flour is a constituent of bread in both Central Europe and Northern Europe.
Pastry refers to a variety of doughs, as well as the sweet and savoury baked goods made from them. These goods are often called pastries as a synecdoche, and the dough may be accordingly called pastry dough for clarity. Sweetened pastries are often described as bakers' confectionery. Common pastry dishes include pies, tarts, quiches, croissants, and pasties.
A Danish pastry is a multilayered, laminated sweet pastry in the viennoiserie tradition. It is thought that some bakery techniques were brought to Denmark by Austrian bakers, and originated the name of this pastry. The danish recipe is however different from the Viennese one and has since developed into a Danish specialty.
Chapati, also known as roti, rooti, rotee, rotli, rotta, safati, shabaati, phulka, chapo, sada roti, poli, and roshi, is an unleavened flatbread originating from the Indian subcontinent and is a staple in India, Nepal, Bangladesh, Pakistan, Kyrgyzstan, Sri Lanka, the Arabian Peninsula, East Africa, and the Caribbean. Chapatis are made of whole-wheat flour known as atta, mixed into dough with water, oil (optional), and salt (optional) in a mixing utensil called a parat, and are cooked on a tava.
Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening agents, as well as ingredients such as fats or flavorings.
A cookie cutter in North American English, also known as a biscuit cutter outside North America, is a tool to cut out cookie/biscuit dough in a particular shape.
In baking, a crust is the outer, hard skin of bread or the shell of a pie. Generally, it is made up of at least shortening or another fat, water, flour, and salt. It may also include milk, sugar, or other ingredients that contribute to the taste or texture. An egg or milk wash can be used to decorate the outside, as well as coarse sugar. A crust contributes to a pastry.
Filo is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked.
Quick bread is any bread leavened with a chemical leavening agent rather than a biological one like yeast or sourdough starter. An advantage of quick breads is their ability to be prepared quickly and reliably, without requiring the time-consuming skilled labor and the climate control needed for traditional yeast breads.
In cooking, kneading is a process in the making of bread or dough, used to mix the ingredients and add strength to the final product. It allows the process of baking to be shortened by developing the gluten more quickly than it would develop in the absence of kneading.
A roller docker, rolling docker, dough docker, roto-fork, or simply docker is a food preparation utensil which resembles either a small, spiked rolling pin, or a small rotary tiller. It is used to pierce bread dough, cracker dough, pizza dough or pastry dough to prevent over rising or blistering. This specialized tool is more commonly found in professional bakeries than in homes that only do light or occasional baking.
Beaten biscuits are a Southern food from the United States, dating from the 19th century. They differ from regular American soft-dough biscuits in that they are more like hardtack. In New England they are called "sea biscuits", as they were staples aboard whaling ships. Beaten biscuits are also historically associated with Maryland cuisine.
Krotekake is a traditional Norwegian flatbread. It is traditionally associated with the region of Hardanger and is commonly decorated with a cross-hatch pattern. Outside of the region it is often known as hardangerkaker.
A kitchen scraper is a kitchen implement made of metal, plastics, wood, rubber or silicone rubber. In practice, one type of scraper is often interchanged with another or with a spatula for some of the various uses.
Speķrauši or speķa pīrādziņi, sometimes also colloquially known simply as pīrāgi or pīrādziņi, are Latvian oblong or crescent-shaped baked bread rolls or pastries filled with finely chopped fatty bacon cubes and onions. They range from five to thirteen centimetres in length, depending on if they are intended as a snack or a more substantial meal. Smaller speķrauši are often prized for their daintiness and are considered the work of a skilled cook.
A cam follower, also known as a track follower, is a specialized type of roller or needle bearing designed to follow cam lobe profiles. Cam followers come in a vast array of different configurations, however the most defining characteristic is how the cam follower mounts to its mating part; stud style cam followers use a stud while the yoke style has a hole through the middle.
Dhebra is an Indian bread from the Gujarati cuisine made of pearl millet flour. When flavoured with fenugreek leaves, it's called methi dhebra. It is a cuisine cousin of the flatbread called Thepla.
Paratha is a flatbread native to the Indian subcontinent, with earliest reference mentioned in early medieval Sanskrit, India; prevalent throughout the modern-day nations of India, Pakistan, Nepal, Bangladesh, Maldives, Afghanistan, Myanmar, Malaysia, Singapore, Thailand, Mauritius, Fiji, Guyana, Suriname, and Trinidad and Tobago where wheat is the traditional staple. It is one of the most popular flatbreads in the Indian subcontinent and the Middle East. Paratha is an amalgamation of the words parat and atta, which literally means layers of cooked dough. Alternative spellings and names include parantha, parauntha, prontha, parontay, paronthi (Punjabi), porota, paratha, palata, porotha, forota, farata, prata, paratha, buss-up shut, oil roti and roti canai in Malaysia and Indonesia.
Crescia is a thin Italian flatbread typically prepared in Marche and Umbria. The crescia probably has a common ancestry to the piadina, to be found in the bread used by the Byzantine army, stationed for centuries in Romagna, in the north of the Marche (Pentapolis), and in the Umbrian Valley crossed by the Via Flaminia. The food is also known by the common name of "white pizza".
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