2. types of pastry 1.pate à choux 2.Phyllo (filo) pastry 3.Puff pastry 4.Flaky (or rough puff) pastry

3. Ingredients of pastry 1.Flour 2.Water 3. Pastry 4.Tuna 5. Egg mixture

4. Dishes of pastry (photo)

5. Steps of making pastry Step 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.

6. Personal details and feedback I think that in this section need to make a pastry class more interesting, why ? because the production of egg tart pastry is Part 1 of the end to make the pastry does not 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 is the difficult last class work in the last years, I think so happy for the class work to cook in the pastry, I in the class learson learn have more pastry, but the this pastry is a pate à choux and Puff pastry ? I think the this two pastry was a very difficult, my do the pastry food was a very taste good.