1. Home Economics Secondary 3 Making of pastry

2. Types of pastry 1.flaky 2.puff 3.CHOUX PASTE

3. Personal details and feedback(100) A tool used to cut, shape and/or mold pastry. There are a variety of styles of pastry wheels, from rotary trimmers for a neat, uniform edge to cutters that produce uniform strips of pastry to pastry crimpers. Some wheels have removable inserts that do all of the above. Look for wheels that have large, soft ergonomic handles and are dishwasher safe. pastry crimperspastry crimpers

4. Steps of making pastry Pastry flour is a soft wheat flour; soft flours have less gluten (a type of protein) than all-purpose or bread flour (8%-10%), which helps to produce a more delicate yet crunchier crust than other flours, rather than an overworked or tough crust. A good pastry is never leaden, but light, airy and buttery (or fatty in general, if another shortening is used). Whole-wheat pastry flour has a bit higher gluten level and produces a heartier pastry. While some people use all-purpose flour, very delicate pastries such as pâte à choux (puff pastry) or phyllo dough require lower-gluten flour to achieve the crispness and delicacy for which they are known. In general, while all- purpose flour works for a pie crust, pastry flour produces the crumbly, tender pastry that makes an excellent pie crust. If you can ’ t find pastry flour, you can mix four parts mix all- purpose to two parts cake flour to get similar results. Also use pastry flour for a more crumbly cookie (think shortbread or a cream cheese based cookie like rugelach), and for lighter scones and biscuits. In addition to the flour, pastry has a higher fat content than bread, which contributes to its flaky or crumbly texture. pâte à chouxphyllo doughrugelachpâte à chouxphyllo doughrugelach

5. Dishes using pastry

6. Personal details and feedback I feel happy and enjoy.I feel it is so funny and I can have the good to learn. It is the good chance. I can follow teacher to cook. And I can cook very many Food.