Helen's Asian Kitchen Fashionable Bamboo Pin Rolling Wood $10 Helen's Asian Kitchen Bamboo Rolling Pin, Wood Home Kitchen Kitchen Dining Bakeware Helen's Asian Kitchen Fashionable Bamboo Pin Rolling Wood Asian,Home Kitchen , Kitchen Dining , Bakeware,Kitchen,Rolling,/knackery1574419.html,Bamboo,www.briller.co.jp,Helen's,Wood,Pin,,$10 $10 Helen's Asian Kitchen Bamboo Rolling Pin, Wood Home Kitchen Kitchen Dining Bakeware Asian,Home Kitchen , Kitchen Dining , Bakeware,Kitchen,Rolling,/knackery1574419.html,Bamboo,www.briller.co.jp,Helen's,Wood,Pin,,$10
Helen’s Asian Kitchen Asian-style Rolling Pin is perfect for rolling any amount of dough and making dumpling wrappers, steamed bao, potstickers, Japanese gyoza, Tibetan momos, Indian samosas, chapattis, and thin breads. It’s also great for rolling tortillas, biscuits, cookies, pie crusts, and other pastry dough. This rolling pin features tapered ends for complete control over the thickness and shape of dough. Made from all-natural bamboo, Helen Chen’s Rolling Pin brings old world charm and function to contemporary kitchen tools. Bamboo is a fast-growing alternative to traditional materials for more sustainable living practices. It’s lightweight and durable, easy to use, and easy to clean. Wipe with a dry cloth or brush before first use, and after every use. Hand wash in warm, soapy water as needed. Occasionally coat with mineral oil to keep bamboo looking its best. Brought to you by HIC Harold Import Co.
Created by Helen's Asian Kitchen in collaboration with Chinese food expert Helen Chen, this lovely and durable rolling pin matches French design with Eastern materials. A tube with tapered ends, the pin is crafted from bamboo, a renewable resource that is harder than maple. Smooth in action and gentle on the hands because it requires no grip, the pin measures 18 inches in length. Heat-triggered caramelization of the bamboo gives it an appealing honey color. Ideal for piecrusts, pastries, and cookie dough, it should be washed by hand to maintain its structural integrity. "i"--Emily Bedard