Cooperatively used dry flour loading rolling pin

Abstract

The present invention provides a cooperatively used dry flour loading rolling pin. The rolling pin for dough rolling has a hollow core noodle rolling main body. A hand rolling handle is arranged at both ends, a sealed cover communicating with the internal core is arranged at one end of the rolling handle end, and a plurality of flour outlets are distributed on the end surface of the sealed cover. When the rolling pin is used, dry flour can be loaded into the hollow core. When the dough skin is rolled, the flour can be sprinkled to the outside of the dough skin via the various outlets, so that it is more convenient for dough skin rolling.

Description

technical field [0001] The invention relates to a rolling pin used for rolling dough, in particular to a rolling pin which can be filled with dry flour. Background technique [0002] When using a rolling pin to roll the dough, due to the high viscosity of the dough, it is necessary to sprinkle flour on the dough while rolling. Usually, the flour is grasped with both hands and directly sprinkled on the dough by hand. This traditional method is very good. It is not even, and it is inconvenient to roll out the dough after sticking the flour with both hands. Contents of the invention [0003] The invention provides a rolling pin which can be filled with dry flour and can be loaded with dry flour into the rolling pin which can be filled with dry flour, and the rolling pin can be used to roll the dough and sprinkle the flour directly. [0004] The present invention includes a rolling pin body, and the adopted technical scheme is that the rolling pin used for rolling noodles is ...

AI Technical Summary

Problems solved by technology

[0002] When using a rolling pin to roll the dough, due to the high viscosity of the dough, it is necessary to sprinkle flour on the dough while rolling. Usually, the flour is grasped with both hands and directly sprinkled on the dough by hand. This traditional method is very good. It is not even, and it is inconvenient to roll out the dough after sticking to the flour

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