1. HOME ECONOMICS SECONDARY 3 MAKING OF PASTRY

2. Types of pastry Shortcrust pastryShortcrust pastry Shortcrust, or short, pastry is the simplest and most common pastry. It is made with flour, fat, salt, and water. The process of making pastry includes mixing of the fat and flour, adding water, and rolling out the paste. The fat is mixed with the flour first, generally by rubbing with fingers or a pastry blender, which inhibits gluten formation and results in a soft, tender pastry. A related type is the sweetened sweetcrust pastry.pastry blenderglutensweetcrust pastry Flaky (or rough puff) pastry Flaky pastry is a simple pastry that expands when cooked due to the number of layers. It bakes into a crisp, buttery pastry. The "puff" is obtained by beginning the baking process with a high temperature and lowering the temperature to finish.Flaky Puff pastryPuff pastry Puff pastry has many layers that cause it to expand or “puff” when baked. Pastries are made using flour, butter, salt, and water. Pastry rises up due to the combination and reaction of the four ingredients and also from the air that gets between the layers. Puff pastries come out of the oven light, flaky, and tender. Choux pastryChoux pastry Choux pastry is a very light pastry that is often filled with cream. The pastry is filled with various flavors of cream and is often topped with chocolate. Choux pastries can also be filled with ingredients such as cheese, tuna, or chicken to be used as appetizers. PhylloPhyllo (filo) pastry Phyllo pastries are usually paper-thin and greatly stretched. They involve several stretched out layers and are wrapped around a filling and brushed with butter. These pastries are very delicate and can break easily.

3. Ingredients of pastry 90g coconut slices 50g water Hath an egg Apiece of pastry

4. Dishes of pastry (photo)

5. Steps of making pastry first, mixes up 90g coconut slices 50g water Hath an egg Apiece of pastry. Second. Pulls on the crisp piquet a model. Afterward cuts Third. Puts in again swallows takes the fish crisply in intracutaneous. Uses the fork to suppress the side again. Crisp skin compaction. Then. on small amount's bread flour on Roasts the plate, pulls crisp skin's on the one hand on the other hand cut to fall again afterward again. finally. Puts in Roasts the stove Roasts 15 minutes. Completion

6. Personal details and feedback I thought that these three time cooking, I thought makes me to obtain benefits a great deal. Before I learned how to have gone entire crisp skin.PIZZA. had not had attending class time to think that the entire crisp skin is very difficult. But as soon as passes through teacher to teach. Makes me to discover that is not in the imagination is such difficult. So long as prepares the material. May make very delicacy PIZZA