Clean the work surface using a pastry scraper and dust it with a little flour.

Flattening rope onto cut out using a pastry scraper.

Or, roll a small bottle dipped in icing sugar; a pastry scraper work very well.

Then, still using your hands and the pastry scraper, gather it up into a ball and begin folding the dough.

Add the cold butter and cut it into the flour mixture with a pastry scraper until most of the pieces are pea size or smaller.

Use one hand to knead the dough, keeping the other clean to hold a pastry scraper to dip out extra flour as necessary.

Finish it off into a long thinner rope, using a pastry scraper to make the rope even in thickness (picture 3).

Knead by lifting the near edge of the dough, using a pastry scraper if necessary, and flipping the dough over.

Roll out each into a strand 1-inch thick, then use a knife or pastry scraper to cut into 1-inch pieces of gnocchi.

Cut into potato mound at 1-inch intervals with a pastry scraper, spatula or cleaver, to incorporate egg yolks.

Scatter the butter, sugar, vanilla and lemon zest over the flour, then toss the ingredients together using a knife or pastry scraper.

Clean your hands, then scrape the remaining flour and bits of dough from the work surface with a pastry scraper and transfer to a fine-mesh strainer.

Using a pastry scraper or a metal spatula, work the flour and egg into the potatoes, scraping and folding the mass together until a rough dough forms.

Once you've blanketed your potatoes in flour, use a chopping motion with your pastry scraper again to mix the potato and flour together into a coarse meal.

It can also double as a dough scraper.

Use a dough scraper to scrape it up.

Sticky doughs are easier to handle using plastic dough scrapers - buy them from bakerybits.co.uk.

Use a dough scraper to knead the dough if you find this easier.

Use a dough scraper or spatula to gather semolina lightly into a mound.

Using a dough scraper or a sharp knife dipped in flour, cut individual dumplings from the rope into 1-inch pieces.

Use floured hands or a dough scraper to lightly turn and knead the dough until you have a smooth ball.

A dough scraper is a tool used by bakers to manipulate dough and to clean surfaces on which dough has been worked.

Back home, I got out my favorite Belgian chocolate, a dough scraper, an immersion thermometer, a hair dryer - and my molds.

It will be quite wet, so it can be easier to knead the bread using dough scrapers to lift and fold it over itself.

When finished, the dough scraper can be used to scrape up the little bits of dough that have dried onto the kneading surface during the forming process.

In a hurry, I used a dough scraper on a couple of batches and you could plainly see how the dull edge had compressed the edges, reducing the rise.

Hold it over a pot that is half filled with boiling water, and use a large spoon, a wooden spatula or a dough scraper to push the batter through the holes.

Useful Equipment Alexander advises having a plastic dough scraper or brittle plastic spatula to help get all the dough out of the mixing bowl without missing an ounce.

This tool is known by a variety of names, including dough scraper, dough cutter, dough knife, pastry cutter, bench scraper, board scraper, and bench knife.

Now the whole nation wants to jump on the bake-off bandwagon you can't go wrong with this bread-baking beginners pack, which includes the recipe book The Handmade Loaf by Dan Lepard as well as tools from a Dough Scraper to a Bread Proving Basket.