home economics secondary 3 making of pastry. types of pastry 1.flaky2.puff 3.choux paste

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Home Economics Home Economics Secondary 3 Secondary 3 Making of pastry Making of pastry

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Page 1: Home Economics Secondary 3 Making of pastry. Types of pastry 1.Flaky2.Puff 3.Choux Paste

Home Economics Home Economics Secondary 3Secondary 3

Making of pastryMaking of pastry

Page 2: Home Economics Secondary 3 Making of pastry. Types of pastry 1.Flaky2.Puff 3.Choux Paste

Types of pastryTypes of pastry

1.Flaky1.Flaky

2.Puff2.Puff

3.Choux Paste3.Choux Paste

Page 3: Home Economics Secondary 3 Making of pastry. Types of pastry 1.Flaky2.Puff 3.Choux Paste

IngredientsIngredientsFilling a food mixture used to filFilling a food mixture used to fil

l pastry, sandwiches and some ol pastry, sandwiches and some other types of dishes, a process ther types of dishes, a process

referred to as stuffing.referred to as stuffing.Stuffing also known as dressing,Stuffing also known as dressing, is usually a mixture of variou is usually a mixture of various ingredients used to fill a cas ingredients used to fill a cavity in another food item. The vity in another food item. The term stuffing also refers to thterm stuffing also refers to the process of filling a cavity we process of filling a cavity w

ith this mixture.ith this mixture.

Page 4: Home Economics Secondary 3 Making of pastry. Types of pastry 1.Flaky2.Puff 3.Choux Paste

Steps of making pastrySteps of making pastry

are a kind of pastry that is popular in Hong Kong, Macau and surrounding areas in southeare a kind of pastry that is popular in Hong Kong, Macau and surrounding areas in southern China. It consists of a flaky outer crust, with a middle filled with egg custarn China. It consists of a flaky outer crust, with a middle filled with egg custard, which is then baked. It is related to the English-style custard tart, a pastrrd, which is then baked. It is related to the English-style custard tart, a pastry commonly enjoyed in the British Isles, Australia, and New Zealand. Egg tarts ary commonly enjoyed in the British Isles, Australia, and New Zealand. Egg tarts are typically marketed at Chinese, Hong Kong, and Macau bakeries, cha chaan tengs e typically marketed at Chinese, Hong Kong, and Macau bakeries, cha chaan tengs

(tea restaurants), and some dim sum restaurants. The second character in the Chin(tea restaurants), and some dim sum restaurants. The second character in the Chinese name (ta) is a character that closely resembles 'tart' in pronunciation (used ese name (ta) is a character that closely resembles 'tart' in pronunciation (used

only for its sound), while the first (dan) is Chinese for 'egg'.only for its sound), while the first (dan) is Chinese for 'egg'.Today's egg tarts come in many variations due to Hongkongers' gastronomic curiosiToday's egg tarts come in many variations due to Hongkongers' gastronomic curiosity. These include egg white tarts, milk tarts, honey-egg tarts, ginger-flavored ety. These include egg white tarts, milk tarts, honey-egg tarts, ginger-flavored egg tarts (the two aforementioned variations were a take upon traditional milk cusgg tarts (the two aforementioned variations were a take upon traditional milk custard and egg custard, which was usually served in cha chaan tengs), chocolate tartard and egg custard, which was usually served in cha chaan tengs), chocolate tar

ts, green-tea-flavoured tarts and even bird's nest tarts.ts, green-tea-flavoured tarts and even bird's nest tarts.One theory suggests Chinese egg tarts are a Chinese adaption of English custard tarts. GOne theory suggests Chinese egg tarts are a Chinese adaption of English custard tarts. G

uangdong had long been the region in China with most frequent contact with the Weuangdong had long been the region in China with most frequent contact with the West, in particular Britain. As a former British colony, Hong Kong food would naturst, in particular Britain. As a former British colony, Hong Kong food would naturally assimilate British tastes. Custard tarts made of shortcrust pastry, eggs, sually assimilate British tastes. Custard tarts made of shortcrust pastry, eggs, sugar, milk or cream, vanilla, and nutmeg have long been a favourite pastry in the gar, milk or cream, vanilla, and nutmeg have long been a favourite pastry in the British Isles, Australia, and New Zealand. According to Laura Mason and Catherine British Isles, Australia, and New Zealand. According to Laura Mason and Catherine Bell's Traditional Foods of Britain: An Inventory (Prospect Books, London, 2004) Bell's Traditional Foods of Britain: An Inventory (Prospect Books, London, 2004) a version of custard tart has been made in England since the Middle Ages. The meda version of custard tart has been made in England since the Middle Ages. The medieval recipe was a shortcrust pastry case filled with a mixture of milk or cream, ieval recipe was a shortcrust pastry case filled with a mixture of milk or cream, eggs, sweetening agents, and other spices. Gary Rhodes's New British Classics (BBeggs, sweetening agents, and other spices. Gary Rhodes's New British Classics (BBC Worldwide, London, 1999) states the recipe of making the modern version of EnglC Worldwide, London, 1999) states the recipe of making the modern version of Engl

ish custard tart has been more or less set since the Tudor times.ish custard tart has been more or less set since the Tudor times.Custard tarts were introduced in Hong Kong in the 1940s by cha chaan tengs and weCustard tarts were introduced in Hong Kong in the 1940s by cha chaan tengs and western cafes and bakeries to compete with dim sum restaurants, later evolving to bstern cafes and bakeries to compete with dim sum restaurants, later evolving to b

ecome egg tarts today.ecome egg tarts today.

Page 5: Home Economics Secondary 3 Making of pastry. Types of pastry 1.Flaky2.Puff 3.Choux Paste

Dishes using pastryDishes using pastryPizza - a flatbread first made witPizza - a flatbread first made wit

h tomato sauce, sliced mozzarelh tomato sauce, sliced mozzarella, fresh basil, and olive oil. la, fresh basil, and olive oil. This variety is now called PizzThis variety is now called Pizza Margherita. The deep pan pizza Margherita. The deep pan pizza a.k.a. Boston-style, (Pizza Ha a.k.a. Boston-style, (Pizza Hut’s signature pizza), is an Aut’s signature pizza), is an American variation, and not popumerican variation, and not popu

lar in Italylar in Italy..

Page 6: Home Economics Secondary 3 Making of pastry. Types of pastry 1.Flaky2.Puff 3.Choux Paste

Personal details and Personal details and feedbackfeedback

I feel the types of pastry is I feel the types of pastry is so yummy , but is myself do it so yummy , but is myself do it I feel it is so difficulties I feel it is so difficulties but make it this is so funnybut make it this is so funny

so I like make the types of so I like make the types of pastry , so I hope the next pastry , so I hope the next time I call it well , and I can time I call it well , and I can make different food , because make different food , because make the food is so funny and make the food is so funny and interesting but then I finish I interesting but then I finish I fell it is so success it is so fell it is so success it is so happy , I want to the next time happy , I want to the next time can do anything and at well I can do anything and at well I want to make a different food , want to make a different food , I like make the food very much.I like make the food very much.