Hi Lisa! Great video as always! You know I’ve been thinking about getting a sheeter and had the opportunity to work with an electronic one last year. I like your model? Link to your sheeter? Also, what is the advantage to using a marble rolling pin rather than a wood? Thanks!
Marble is heavier is all. All the deets are here: blog.borderlandsbakery.com/cookie-decorating-resources/how-to-use-a-tabletop-dough-sheeter-for-cut-out-cookies/
Never heard of a sheeter. I roll out my dough 1/4” to fit a 9x13 Rubbermade container with lid and freeze several, stacking them wrapped. Them just slide out one on cookie sheet and cut out and bake. Easy peasy. One less bulky appliance in my small kitchen. Nice video an to the point.
A marble rolling pin can be cooler than wood so that when making dough like puff pastry, where it needs to stay cool so the butter doesn't melt, a cold rolling pin is better. Also it's weighted.
I like the cling wrap idea, I have reversible manual dough sheeter, and it's painful to work with, mainly because my typical croissant dough always resist to be rolled. My handrolling skill is ironically better than using the tool This trick might eliminate the use of dusting flour. I'm stealing your idea lol thanks
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Hi Lisa! Great video as always! You know I’ve been thinking about getting a sheeter and had the opportunity to work with an electronic one last year. I like your model? Link to your sheeter? Also, what is the advantage to using a marble rolling pin rather than a wood? Thanks!
Marble is heavier is all. All the deets are here: blog.borderlandsbakery.com/cookie-decorating-resources/how-to-use-a-tabletop-dough-sheeter-for-cut-out-cookies/
I don’t recommend electronic- too much maintenance headache haha
@@BorderlandsBakery You’re the best! 👊👍
Never heard of a sheeter. I roll out my dough 1/4” to fit a 9x13 Rubbermade container with lid and freeze several, stacking them wrapped. Them just slide out one on cookie sheet and cut out and bake. Easy peasy. One less bulky appliance in my small kitchen. Nice video an to the point.
A marble rolling pin can be cooler than wood so that when making dough like puff pastry, where it needs to stay cool so the butter doesn't melt, a cold rolling pin is better. Also it's weighted.
I like the cling wrap idea, I have reversible manual dough sheeter, and it's painful to work with, mainly because my typical croissant dough always resist to be rolled. My handrolling skill is ironically better than using the tool
This trick might eliminate the use of dusting flour. I'm stealing your idea lol thanks