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Pottery Avenue by Pangaea Trade, INC

Pottery Avenue 10" Embossing Rolling Pin MAIDENS - LEP-268

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  • Pottery Avenue 10" Embossing Rolling Pin MAIDENS - LEP-268
  • Pottery Avenue 10" Embossing Rolling Pin MAIDENS - LEP-268

10" Embossing Rolling Pin MAIDENS

Pattern: ROLLING PIN
US$54.99

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SKU: LEP-268 MAIDENS

Quick Overview

Give your homemade pastries a professional baker’s touch by rolling them with MAIDENS roller pin from Pottery Avenue.

Give your homemade pastries a professional baker’s touch by rolling them with MAIDENS roller pin from Pottery Avenue. The rolling pin features a repetitive pattern of maidens further detailed with floral motifs all over its barrel. The perfectly placed handlebars and the 10-inch wide barrel contributes to nice-looking cookies and fondants. The intricate pattern is engraved with fine texture and smoothness so that your dough does not stick to it. The wooden roller with its ornate design is ideal for presenting to your loved ones or get it customized for corporate gifting or family reunions.

Here are The Details For Use And Care.

Rolling Instructions:

• Roll dough out with regular rolling pin to 4mm 
• Emboss with one roll of medium pressure. If you get dough in your roller, apply less pressure 
• Begin rolling 1 inch from the dough bottom edge to help avoid dough rolling up with the pin 
• Cut away non embossed dough and repeat

Care Instructions:

• Prior to first use, apply oil such as wood oil, vegetable, olive, flax etc. 
• Clean with stiff bristled brush 
• Soap and water when necessary 
• Pat thoroughly dry 
• Re oil as needed.

Wooden Corner MAIDENS Rolling Pin

• 10 inch (0.25 m) x 2.5 inch (6.35 cm) roller

• 17 inches (0.43 m) from tip of handles

SHORT BREAD DOUGH

• 1 cup butter, room temperature

• 1/2 cup white sugar

• 2 teaspoons almond extract

• 2 1/2 cups sifted all-purpose flour

Directions

• Prep time

• Cook 25 m

• Ready In 2 h 40 m

1. In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With a wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Wrap in plastic and refrigerate for 2 hours.

2. Preheat oven to 300 degrees F (150 degrees C).

3. On lightly sugared surface, roll out dough, one part at a time, about 1/2-inch thick. Cut out cookies with a 1 1/2-inch round cookie cutter. Place on un-greased cookie sheet 1 inch apart. Make an indentation in the center of each cookie with the end of a wooden spoon.

4. Bake in preheated oven until cookies are light golden brown around the edges, 25 to 30 minutes. While still warm, roll in sugar. Cool completely on a wire rack. Store in an air-tight container.   (LEP-268 MAIDENS - 10" Embossing Rolling Pin MAIDENS)