Home Economics Secondary 3 Making of pastry

Types of pastry 1.Flaky2.Puff 3.Choux Paste

Ingredients Filling a food mixture used to fill pastry, sandwiches and some other types of dishes, a process referred to as stuffing. Stuffing also known as dressing, is usually a mixture of various ingredients used to fill a cavity in another food item. The term stuffing also refers to the process of filling a cavity with this mixture.

Steps of making pastry are 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 custard, 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 are typically marketed at Chinese, Hong Kong, and Macau bakeries, cha chaan tengs (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 only for its sound), while the first (dan) is Chinese for 'egg'. Today's egg tarts come in many variations due to Hongkongers' gastronomic curiosity. These include egg white tarts, milk tarts, honey-egg tarts, ginger-flavored egg tarts (the two aforementioned variations were a take upon traditional milk custard and egg custard, which was usually served in cha chaan tengs), chocolate tarts, green-tea-flavoured tarts and even bird's nest tarts. are 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 custard, 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 are typically marketed at Chinese, Hong Kong, and Macau bakeries, cha chaan tengs (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 only for its sound), while the first (dan) is Chinese for 'egg'. Today's egg tarts come in many variations due to Hongkongers' gastronomic curiosity. These include egg white tarts, milk tarts, honey-egg tarts, ginger-flavored egg tarts (the two aforementioned variations were a take upon traditional milk custard and egg custard, which was usually served in cha chaan tengs), chocolate tarts, green-tea-flavoured tarts and even bird's nest tarts. One theory suggests Chinese egg tarts are a Chinese adaption of English custard tarts. Guangdong 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 naturally 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 British Isles, Australia, and New Zealand. According to Laura Mason and Catherine 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 medieval 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 (BBC Worldwide, London, 1999) states the recipe of making the modern version of English 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 western cafes and bakeries to compete with dim sum restaurants, later evolving to become egg tarts today.

Dishes using pastry Pizza - a flatbread first made with tomato sauce, sliced mozzarella, fresh basil, and olive oil. This variety is now called Pizza Margherita. The deep pan pizza a.k.a. Boston-style, (Pizza Hut’s signature pizza), is an American variation, and not popular in Italy.

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