home economics secondary 3 making of pastry 3d ( 27 )
Post on 15-Jan-2016
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types of pastry1.pate à choux
2.Phyllo (filo) pastry 3.Puff pastry
4.Flaky (or rough puff) pastry
Ingredients of pastry1.Flour2.Water3. Pastry4.Tuna
5. Egg mixture
Dishes of pastry (photo)
Steps of making pastryStep 1 :
The first to use puff pastry to create crisp pork / tuna cakes , take a knife and then cut into eight to
nine , and then proceed to Step 2 .
Sept 2 : The pork / tuna fish oil on the center of pastry, the
pastry wrap , and then egg mixture, the surface of pastry cream left on the surface, and then you can puff pastry into the oven, steaming oven to 250 degrees, the have been caused by the great
service pastry.
Personal details and feedbackI think that in this section need to make a pastry
classmore interesting , why ? because the production
of eggtart pastry is Part 1 of the end to make the
pastry doesnot stick , then learn to understand one thing .
However, the practice must have coconut tart is almost
identical with the egg tarts , coconut tarts , but I think
doing a little more difficult crisp pork to more precisely
because of the steps , in the this class work it was a very
interesting . I think in the Form 3 class is the last home
Economics isthe difficult last class work in the last years , I
think so happy for the class work to cook in the pastry ,
I in theclass learson learn have more pastry , but the
this pastryis a pate à choux and Puff pastry ? I think the
this twopastry was a very difficult , my do the pastry
food was avery taste good .
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