home economics secondary 3 making of pastry lei wing laam 3d (11)

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Home Economics Secondary 3 Making of Pastry Lei Wing Laam 3D (11)

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Page 1: Home Economics Secondary 3 Making of Pastry Lei Wing Laam 3D (11)

Home Economics Secondary 3

Making of PastryLei Wing Laam

3D (11)

Page 2: Home Economics Secondary 3 Making of Pastry Lei Wing Laam 3D (11)

Types Of Pastry

1. Shortcrust pastry2. Flaky (or rough puff)

pastry3. Puff pastry

4. Choux pastry5. Phyllo (filo) pastry

Page 3: Home Economics Secondary 3 Making of Pastry Lei Wing Laam 3D (11)

Ingredients Of Pastry

1.Flour2.Butter3.Eggs4.Sugar5.Water

Page 4: Home Economics Secondary 3 Making of Pastry Lei Wing Laam 3D (11)

Dishes of pastry (photo)

Page 5: Home Economics Secondary 3 Making of Pastry Lei Wing Laam 3D (11)
Page 6: Home Economics Secondary 3 Making of Pastry Lei Wing Laam 3D (11)
Page 7: Home Economics Secondary 3 Making of Pastry Lei Wing Laam 3D (11)

Steps Of Making PastryStep 1: Slice The Butter

Slice the butter sticks up into about 1 tsp chunks or smaller. The smaller the chunks the easier your dough will be to mold. Letting the butter sit on a

counter for about 15 minutes before using will help to distribute more evenly.Step 2: Sift The Flour

Sift your flour evenly over the butter cubes.Step 3: Roll The Flour

Roll the flour lightly into the butter. Do not press the flour to hard into the butter. Pastry will take several more steps before being recognizable as a dough.

Should be about 1/2 inch to 3/4 inch thick.Step 4: Fold The Dough

This will take several passes. Add just a little bit (maybe a tablespoon). Using the pastry knife, turn the dough on its self. Lightly roll the mixture 1 or 2

passes. Repeat until the mixture becomes a recognisable dough and the lumps are gone. Pinch any small lump between your fingers to disperse.

Page 8: Home Economics Secondary 3 Making of Pastry Lei Wing Laam 3D (11)

• Step 5: Let It Rest• Let your dough rest for about an hour. This

allows the dough to set and helps in making it flaky.

• Step 6: One Final Turn• After allowing your dough to rest, fold into

thirds, roll lightly, then fold in half. And you are done. You can now either use the

dough or you can freeze and use it in the near future.

Page 9: Home Economics Secondary 3 Making of Pastry Lei Wing Laam 3D (11)

Personal details and feedback

I would like to bake a pastry at home by myself. I thought that making a pastryis too much diffcult, but now I learnt how to make it. It became easier than I imagined.Although we just got a pastry then we didn’t had to make it by ourselves, but we wereall felt satisfied of this pastry. We made a pastry pizza, coconut tats and shortbread.There were not good looking at all, but all were delicious. After the pastry lessons, I tried to make it at home. My mother said that the pastry were great and yummy. Making pastry don’t need too much time, just in one hour. Wecan make a lot of food by pastry even a pizza and it not diffcult at all. There are many recipes of pastry on the internet. I can use it to make different types of pastry at home. This is the last year that we have home economics lessons, I enjoy to learn the ways of cooking and the steps. I hope that we can have more home economics lessons to learn more things of these.