Home Economics Secondary 3 Making of pastry

Types of pastry: Rough puff pastry Choux pastry Filo pastry Flaky pastry Hot water crust pastry Suet crust pastry French flan pastry Rich flan pastry Rich short pastry

Ingredients: Flour Sugar Salt

Steps of making pastry: Keep all ingredients and utensils as cold as possible. Do not let the fat melt as this can lead to a tough dough once baked. Wash hands under a cold running tap to keep them cool as well. Handle the dough mixture as little as possible. Add the liquid a little at a time. Too much liquid creates a tough dough, whilst too little gives a crumbly result. Mix the dough together, working as quickly and lightly as possible. Wrap the dough in cling film and chill in the refrigerator for 30 minutes before rolling out, otherwise the pastry could shrink during baking. Use a lightly floured clean surface and rolling pin to roll out the dough. Roll the dough in one direction only, rotating to get an even shape. Bake the dough "blind", quickly in a hot oven before adding any filling

Dishes using pastry Pizza Coconut tart Tuna fish crip

Personal details and feedback@@: I think doing pastry is a hard of cooking.While I saw teacher cooking pastry,it was very easy.But I was doing this,I forgot how to do.