Home Economics Secondary 3 Making of pastry. Types of pastry: 1.Shortcrust pastry 2. Flaky pastry 3. Puff pastry 4. Choux pastry 5. Phyllo (filo) pastry.

Slides:

Advertisements

Similar presentations

Pecan cinnamon cookies. Walnut Cinnamon Cookies 1/2 cup unsalted butter 3/4 cup granulated sugar, divided 1/4 cup packed light brown sugar 1 large egg.

Advertisements

Home Economics Secondary 3 Making of Pastry Lei Wing Laam 3D (11)

Types of pastry 1. Shortcrust pastry 2. Flaky 3. Puff pastry 4. Choux pastry 5. Phyllo.

Let’s Make PIZZA. What to do on a nice weekend?? Try some new activity with family in the back yard bake delicious pizza sounds so great. Let’s gather.

 -400gr of mock angulas.  -5 cloves garlic.  -1 chili pepper.  -Olive oil.

Home Economics Secondary 3 Making of pastry Yau Kwan Ki 3L (12)

INGREDIENTS: 1 1/3 cup warm water (105 degrees F) 1/4 cup non-fat dry milk 1/2 teaspoon salt 4 cups flour 1 tablespoon sugar 1 package dry yeast 2 tablespoons.

Personal Pan Pizzas. Ingredients for Pizza Dough 1 Tablespoon yeast 1 Cup warm water 1 Tablespoon honey (opt)(you can use sugar) 2 Tablespoons oil ¼-

Ready to cook?.

MAKE AN ITALIAN PIZZA Ingredients: ½ package of active dry yeast 2/3 cup of warm water 3 cups of flour 1 teaspoon of fine salt Tomato sauce Mozzarella.

Home Economics Secondary 3 Making of Pastry. types of pastry 1.Puff pastry 2.Choux pastry 3.Phyllo pastry.

Pizza Ingredients –150g pizza mix –110ml warm water –2 x 10ml Spoon of tomato puree –A Selection of prepared vegetables –4 x 10ml Spoon of grated cheese.

Pizza - Italian dish.  Birthplace of pizza - Italy. Literally translated from the Italian pizza - "the poor man's lunch." Pizza was born more than 500.

Igredients: DOUGH: 500g of bread flour 25g of brewer’s yeast 1 glass of milk 1 glass of warm water 3 tablespoons of oil 2 pinches of salt TOPPING 200 g.

Ingredients 1 1/2 cups sugar 2/3 cup shortening or butter* 2 eggs 2 tablespoons milk 1 teaspoon vanilla extract 3 ¼ cups flour 2 1/2 teaspoons baking.

Home Economics Secondary 3 Making of pastry. Types of pastry 1.flaky pastry 2.Catherine’s pastry, 3.galette pastry, 4. hot water pastry, 5.short crust.

© FAB and AHDB 2011 Baking Bread. © FAB and AHDB 2011 Making bread Rub the fat into the flour. Stir in the salt and sugar. Sprinkle in the fast- acting.

© British Nutrition Foundation 2006www.nutrition.org.uk/cookclub Pizza (yeast dough)

Cinnamon Buns CINNAMON BUNS 1 c. luke-warm water (temp____) 2 pkg. dry active yeast ½ c. granulated sugar 5 T. margarine 1 T. salt ¾ c. boiling water 5.

Bacon, Egg, and Kale Pizza 1 Pizza Dough (A Great Recipe on Page 2) 2 cups shredded mozzarella 3 tbsp olive oil ¼ grated parmesan 1 bunch lacinto kale.

© British Nutrition Foundation 2006www.nutrition.org.uk/cookclub Chelsea Buns.

Shortcrust pastry This pastry is the simplest and most common pastry. It is made with flour, fat, salt, and water. Flaky pastry Flaky pastry is a simple.

ITALIAN RECIPES Istituto Comprensivo “G. Verga” Fiumefreddo di Sicilia (CT)

Home Economics Secondary 3 Making of pastry. Types of pastry flaky pastry 1.Catherine ’ s pastry, 2. galette pastry, 3. hot water pastry, 4. short crust.

Home Economics Secondary 3 Making of pastry. Types of pastry 1.Flaky passtry 2.catherine ’ s pastry 3.Galette pastry 4.Hot water pastry 5.Short crust.

Home Economics Secondary 3 Making of pastry

Home Economics Secondary 3 Making of Pastry

Home Economics Secondary 3 Making of pastry. Types of pastry 1.flat pastry 2.Cathrine’s pastry 3.galette pastry 4.hot water pastry 5.short crust pastry.

Home Economics Secondary 3 Making of pastry. Types of pastry 1.flaky pastry 2. plain pastry 3. Puff pastry 4. galette pastry 5. hot water pastry.

Crown copyright 2008 Tomato and basil tart Session: 7 extension.

Home Economics Secondary 3 Making of pastry. Shortcrust, or short, pastry is the simplest and most common pastry. It is made with flour, fat, salt, and.

This project includes all the classes of the school which take turns to prepare breakfast for all the students and the faculty once a week.

Home Economics Secondary 3 Making of Pastry. types of pastry Shortcrust pastry Shortcrust pastry Puff pastry Choux pastry Choux pastry Flaky pastry Flaky.

The Apple Pie Meurotte TIME OF PREPARATION :25 min COOKING TIME: 20 min Ingredients: For the tart: _Pastry _500 G apples (Golden) C. _1 a teaspoon of cinnamon.

Home Economics Secondary 3 Making of Pastry Wong Sze wing 3I (19)

Home Economics Secondary 3 Making of pastry. Types of pastry 1.flaky pastry 2.Catherine’s pastry 3.galette pastry 4.hot water pastry 5.short crust pastry.

ITALIAN PASTA: CAVATELLI. Origin Of The Name Cavatelli= kind of pasta Cavare= to hollow; create a cavity inside with fingers.

Home Economics Secondary 3 Making of pastry. Types of pastry 1.flaky pastry 2.catherine’s pastry 3.galette pastry 4.hot water pastry 5.short crust pastry.

Home Economics Secondary 3 Making of Pastry. types of pastry Shortcrust Pastry Rough Puff Pastry Puff Pastry Phyllo Pate a Choux.

Home Economics Secondary 3 Making of pastry. Types of pastry 1.flaky pastry 2.Catherine’s pastry 3.galette pastry 4.hot water pastry 5.short crust pastry.

Home Economics Secondary 3 Making of Pastry 3I 25 Chu Ka Long.

Home Economics Secondary 3 Making of Pastry. types of pastry ingredients such as flour, sugar, milk, butter, shortening, baking powder and/or eggs. Small.

Home Economics Secondary 3 Making of Pastry. types of pastry Flaky Puff Pastry Choux Pastry Phyllo (or rough puff) Pastry.

HOME ECONOMICS SECONDARY 3 MAKING OF PASTRY. Types of pastry Shortcrust pastryShortcrust pastry Shortcrust, or short, pastry is the simplest and most.

Home Economics Secondary 3 Making of Pastry. types of pastry 1. Choux pastry 2. Phyllo pastry 3. puff pastry.

Home Economics Secondary 3 Making of Pastry. types of pastry Shortcrust pastry Shortcrust, or short, pastry is the simplest and most common pastry. It.

Home Economics Secondary 3 Making of Pastry Law ka yi 3D (09)

Home Economics Secondary 3 Making of pastry Cheng Lap Chun 3D (20)

MAKING PIZZA step by step instructions By MT and TM.

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

Home Economics Secondary 3 Making of pastry. Types of pastry Shortcrust Pastry Rough Puff Pastry Puff Pastry Short pastry rough-puff pastry suet pastry.

Home Economics Secondary 3 Making of pastry. Types of pastry 1.Flaky 2.puff 3. CHOUX PASTE.

Crown copyright 2007 Scone based pizza Session: 7.

Pizza Ingredients: 1 packet of flaky pasty 150g ham 150g grated cheese 4 tomatoes 2 onions 3 red peppers 2 cloves of garlic ketchup spices – salt, pepper,

Old Time Cooking Recipes HAVE FUN! Melita from Croatia.

Neapolitan four cheese pizza! By Jack. Ingredients (serves Four) 400g/ 140 oz plain flour. 1 teaspoon salt. 7g/ ¼ oz sachet easy-blend dried yeast. 250ml/

Pastry making method Ratio Flour Fat Full list of ingredients Method /procedure Raising agent Characteristics Short crust pastry Pies Jam tarts Quiche.

Calzone Recipe.

Pizza Dough Recipe.

Pizza (yeast dough).

Session: # Pesto Pizza © Crown copyright 2008.

Home Economics Secondary 3 Making of pastry

Cinnamon rolls Using the yeast dough.

Cheese and onion triangles

Finnish fruit plait Ingredients 250g strong white flour

Tomato and basil tart Ingredients 100g plain flour

Pesto pizza Ingredients 75g strong white flour

Presentation transcript:

Home Economics Secondary 3 Making of pastry

Types of pastry: 1.Shortcrust pastry 2. Flaky pastry 3. Puff pastry 4. Choux pastry 5. Phyllo (filo) pastry 6. Yeasted pastry

Ingredients Piazza: grams of high-gluten flour g flour 3. salt 1 / 8 teaspoon (0.5 grams) 4. yeast 1 / 2 teaspoon (3 grams) grams butter grams of warm water grams of sausage grams of mozzarella cheese grams of ham 10. Tomato sauce

Steps of making pastry: Pizza: 1) high gluten flour, cake flour and salt mixture into the pot. The yeast into a bowl, pour warm water (with the temperature close to) stir well stand for 5 minutes, and then into the flour, stirring with chopsticks to make it slowly mixed. 2) and then with his hands bunched up into a loose dough is slightly smooth dough. Mix in softened butter. And knead the dough and butter to full integration, the dough becomes smooth and elastic. 3) The basin is covered in a layer of plastic wrap the dough in a warm place about 1 hour fermentation times larger dough, the dough to ferment better.

4) Pour tomato sauce 5) The fermented dough by flat, with a rolling pin roll into a circular patch, and then spread on the pizza dough a good roll plate, edges slightly by hand to form thick, the whole crust and the crust with a fork a few bar holes. 6) in the cake layer of the skin even wiping tomato sauce, sprinkle a thin layer of mozzarella cheese, then chopped, sausage slices, ham, and then click in the pastry shop, the last remaining Massu then lira Chi Shisa above. 7) Preheat oven for 10 minutes in advance, the pizza oven the middle, under fire more than 200 degrees bake about minutes, Kaozhi around the color, the surface can be baked golden.

Dishes using pastry: pizza Coconut tart Tuna fish crisp

Personal details and feedback: Wu Ying Ki 3A (14) I am so enjoy in the Home Economics. It is because I like to caking. Maybe I will to do a housewife,I hope so. I am enjoy to cake anything. And the people eat my foods, I am so happy and I am so enjoy! So I like to cooking in the Home Economics! When I cook in the Home Economics, when I cook the food at the beginning to the end, I am so anticipate to do that ! I like to anticipate that, it is because I like to cook!! when I cook the pizza, Tuna fish crisp and Coconut tart, I am so happy. It is because I like to eat!

End