While baking a tart this weekend, I found myself needing to transfer some extremely pliable, rolled-out dough from a floured workstation to a baking sheet. Since I didn't want the dough, which had been trimmed into a neat rectangle, to lose its shape, I rolled it loosely back onto my rolling pin, deftly transferred the rolling pin onto a baking sheet standing by, then slowly unrolled it back to its flat shape to bake. Voila! The dough maintained its neat shape without getting disfigured or sticking to any surfaces.
Do you do something similar when you roll dough at home? If you have another tip for working with dough, please share it below.
Desigual
Naf Naf
Balenciaga
Sometimes I'll roll my dough/fondant on 2 sheets of vinyl so it doesn't get the counter dirty. The you can peel of one layer of the vinyl, and left up the bottom layer flip the dough/fondant onto whatever it is you want it on and then slowly peel the vinyl off. It's like static cling and works beautifully!
1I don't use vinyl, but I do sometimes roll between two pieces of parchment or plastic wrap. But even then, transferring the finished and rolled piece requires additional rolling-pin manipulation.
2I just roll my dough right on my silicon sheet and lift the whole thing and it put it in my baking sheet. Easy as pie.
3I either do this with the rolling pin, or I roll the dough out onto a very thin, plastic cutting board thingie (I don't know what it's called) and then flip it all at once onto a baking sheet or into a pie pan.
4I find that if the pastry is cold, it's a lot easier to move around without getting too floppy and tearing. I love using the rolling pin to transfer my rolled out dough into the pans...it really makes it easier to work with.
5I got the rolling pin thing from my mum.
6how do you guys transfer dough onto a hot pizza stone?
7What a smart idea.
8I do this all the time
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