Home Economics Secondary 3

Making of Pastry

types of pastryingredients such as flour, sugar, milk, butter, shortening, baking powder and/or eggs. Sm

all cakes, tarts and other sweet baked products are called "pastries."Pastry may also refer to the dough from which such baked products are made. Pastry

dough is rolled out thinly and used as a base for baked products. Common pastry dishes include pies, tarts and quiches.[1][2]

Pastry is differentiated from bread by having a higher fat content, which contributes to a flaky or crumbly texture. A good pastry is light and airy and fatty, but firm enough to support the weight of the filling. When making a shortcrust pastry, care must be taken to blend the fat and flour thoroughly before adding any liquid. This ensures that the flour granules are adequately coated with fat and less likely to develop gluten. On the other hand, overmixing results in long gluten strands that toughen the pastry. In other types of pastry, such as

Danish pastry and croissants, the characteristic flaky texture is achieved by repeatedly rolling out a dough similar to that for yeast bread, spreading it with

butter, and folding it to produce many thin layers of folds.Many pie recipes involve blind-baking the pastry before the filling is added. Pastry dou

gh may be sweetened or perhaps unsweetened

Ingredients of pastryDARK CHOCOLATE CONFECTIONERY COATING - 25 lbs

GLAZE POP FROSTED POPCORN MIX

Dishes of pastry (photo)

Steps of making pastry

1.MIX

2.PREPARE THE FILLING

3.FROM THE SHAPR

4.PUTIN THE OVER FOR 10 MINUTES

Personal details and feedbackI feel this report is very good. I do this report is very simple.

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hour to finish this report