Home Economics Secondary 3 Making of Pastry. types of pastry Shortcrust pastry Shortcrust pastry Puff pastry Choux pastry Choux pastry Flaky pastry Flaky.

Home Economics Home Economics Secondary 3Secondary 3

Making of PastryMaking of Pastry

types of pastrytypes of pastry

Shortcrust pastryShortcrust pastry   Puff pastryPuff pastry Choux pastryChoux pastry Flaky pastry Flaky pastry

Phyllo (filo) pastry Phyllo (filo) pastry

Ingredients of pastryIngredients of pastryOil skin material: (8 x35g)Oil skin material: (8 x35g)

high muscle bread flour 75g, low muscle bhigh muscle bread flour 75g, low muscle bread flour 75g, powdered sugar 25g, saread flour 75g, powdered sugar 25g, sa

lad oil 50g, water 70glad oil 50g, water 70g crisp material: (8 x25g)crisp material: (8 x25g)

low muscle bread flour 135g, strawberry plow muscle bread flour 135g, strawberry powder 5g, in salad oilowder 5g, in salad oil

70g stuffing material: (16 x30g)70g stuffing material: (16 x30g) cream 70g, fine white granulated sugar 80cream 70g, fine white granulated sugar 80

g, low muscle bread flour 200g, mulberg, low muscle bread flour 200g, mulberry chopping block dry fruit 150gry chopping block dry fruit 150g

Dishes of pastry (photo)Dishes of pastry (photo)

Steps of making pastrySteps of making pastry1.The oil skin moves to the tabletop, back and forth rubs the pasta wi1.The oil skin moves to the tabletop, back and forth rubs the pasta wi

th the hand, becomes smoothly until the pasta surface.th the hand, becomes smoothly until the pasta surface.2. 2. The cream, the fine white granulated sugar, the low muscle bread flour, thThe cream, the fine white granulated sugar, the low muscle bread flour, th

e mulberry chopping block dry fruit use the shaving knife to mix evenle mulberry chopping block dry fruit use the shaving knife to mix evenly first, then uses the hand to rub the regimental rear, divides Cheng Mey first, then uses the hand to rub the regimental rear, divides Cheng Me

ige 30g, rubs the hands the circle spareige 30g, rubs the hands the circle spare 3. 3. The crisp, the oil skin divide 8 respectively (crisp each approxiThe crisp, the oil skin divide 8 respectively (crisp each approxi

mately 15g; Oil skin each approximately 25g). mately 15g; Oil skin each approximately 25g). 4. 4. Oven preheating, 200℃/175℃. Oven preheating, 200℃/175℃.

Crisp skin margin downward, Bao Rusang the choppinCrisp skin margin downward, Bao Rusang the chopping block stuffing, gathers tightly with the tigers mog block stuffing, gathers tightly with the tigers mouth the crisp skin around by outside toward in, wiluth the crisp skin around by outside toward in, will heal disperses into downward roasts the plate, 2l heal disperses into downward roasts the plate, 2

00℃/175℃ will roast for 15~20 minutes then00℃/175℃ will roast for 15~20 minutes then. .

Personal details and feedbackPersonal details and feedbackI was cooked I was cooked pizza, Coconut tart and Tuna fish crisp. I f

eel very happy, interesting. In the process, boils the food not to be originally easy, but may eat the good food which own do personally, is simply in the life a happy event, in brief I satisfy very

much in this study with happily! I believed from now on will also be able to think these for three year household management class will be a cla

ss which I will fall in love!