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A rolling pin is a cylindrical food preparation utensil used to shape and flatten dough. Two styles of rolling pins are found; roller and rods. Roller types consists of a thick cylindrical roller with small handles at each end; rod type rolling pins are usually thin tapered batons. Rolling pins of different styles and materials offer advantages over another, as they are used for different tasks in cooking and baking. ==Types of rolling pins== *Rod: Thin rods typically made of wood around 2–3 cm in diameter. They are used by rolling the rod across the dough using one's palm. The pins may be tapered at one or both ends for more pivot control in certain tasks such as making small jiaozi skins or pie shells. Most East Asian or French style rolling pins, and the Turkish ''Oklava'' are rod style. *Roller: Consists of a thick heavy roller made of a variety of materials around 7–10 cm in diameter with thinner handles which extend through the roller. They are used by grasping the handles and pushing the pin across the dough. Many Western rolling pins are roller types. *Textured: Some specialized rolling pins have textured surfaces that mark and indents the dough surfaces for special breads and pancakes. In South Asia, the rolling pin (''belan'') is used in combination with a ''chakla'' (flat circular rolling board). The dough for chapatis is rolled on the ''chakla'' with the help of the ''belan''.〔(Glossary of Kitchen Utensils )〕 A modern electronic device, a small kitchen appliance called a ''Roti Maker'' (or Tortilla maker) combines the function of ''chakla'', ''belan'' and round electric ''tava'' cooking griddle. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「rolling pin」の詳細全文を読む スポンサード リンク
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