1. This is one of the most difficult products to make in bakery. It consist of 1000 layers as it made up of many layers of fat alternated between layers of dough. The steam is created from the moisture containing ingredients when it is heated

2. Ingredients Flour A.Bread Flour B. All Purpose Flour The all Purpose Flour sometimes be replaced because it makes the dough become Easier to work because of its protein content which helps to roll out easier. Butter “Beurre Sec” (Dry Butter) This is refer to the amount of fat and water Normally Butter contains 80% butter fat, 19% water but for the Dry Butter has only 12 – 14 % water. The loss of moisture make the butter creamier and helps in baking to prevent the Activation of gluten. Puff Pastry Margarine has high melting point and firm, waxy consistency. It is perfect for flaky and light pastry but it tends to leave an unpleasant waxy Feeling in the mouth. Salt “Helps to strengthen the gluten in the dough

3. There are different ways of adding the fat. 1. The quickest way is the Scotch or Blitz method. suitable for making pastry for pies, sausage rolls and pasties. Flour, salt, cold water and dough fat are mixed together in a mixing bowl. Walnut-sized lumps of fat are then added to the bowl and are mixed in a little, to ensure large lumps of fat are left whole in the dough. As a result this pastry does not always rise evenly and so is not suitable for products that must look exceptionally good.

4. *After testing it is rolled into a square, making each side half the distance between opposite corners of the dough. *The fat is placed in the centre of the doughs in the diagram below and the corners folded into the centre so they meet and cover the join. *The paste is then folded again until it reaches 3 turns 2. The French method The main feature of the French method is that a square layer of fat is wrapped in the basic dough.

5. 3.English method The flour, salt, water and dough fat are mixed together. This dough is rolled into a long rectangular shape, three times as long as wide. Two-thirds of the dough is covered by dabs of butter. The third without butter is folded into the middle first then the other end is folded on top. Fold in Fat “Beurrage” détrempe Paton Half Turn Method

6. 4.Reverse Puff Pastry This is more difficult to work with the butter as encloses the dough instead of the dough encloses the butter. This can be made and bake without final resting and the shrinkage is less than classic puff pastry There are two different ways of doing this and any combination of the two ways can be used when making puff pastry: * The half-turn method * The book-fold method

7. Roll the Dough into rectangular shape. Flatten the Butter should be about 2/3 of the dough. Place the Fat into the Dough. It should be 2/3 length of the dough. Leave one inch on the edges Fold one third dough without the fat to The center Fold the fat side over the center and rest The dough about 10 to 15 mins before Making turns. Roll it again into rectangular and make Double turn 4 fold.

8. FaultPossible Causes Shrinkage during bakingDough not relaxed before baking Poor lifting or risingToo little or too much fat used Dough roll out too thick or give too many turns Oven too hot or too cold Uneven shape or irregular shape Improper rolling – in procedure Ueven distribution of fat before rolling Dough is not relaxed before baking Uneven heat in the oven Fat running during bakingToo much fat used Not enough turns given Oven too cool

9. Croissants are made from a sweet yeasted paste (unbaked pastry) layered with fat. They are eaten at any time of the day and can be filled with all sorts of delicious savoury or sweet fillings. Croissants are made by rolling out the paste into a square about 3.5mm thick. This is cut into triangles that are rolled up, bent into the traditional crescent, put on a baking sheet and left to rise until they have doubled in size.

10. Palmier Turnover

11. During baking the dough rises a little more, as bread does during breadmaking. This is called ovenspring. The moisture in the dough puffs up the pastry when it converts to steam. The steam is trapped between the layers of fat, turning the fat and dough laminations into flaky layers so the croissant looks like a cross between bread and puff pastry.

12. * Yeasted pastries are a cross between puff pastry and bread so a combination of techniques used for both bread and pastry making are involved in their production. Lamination is a way of adding the 'roll-in' fat to the dough to produce a paste (unbaked pastry). This paste is made up of many very thin layers of dough and fat, which are made by rolling and re-rolling the dough in a similar way to making puff paste.

13. Danish Pastries Danish and Croissant Dough are rich and laminated dough which have a very similar Ingredients. Danish usually contain more butter, sugar and egg in it. Danish will be richer in yellow color. Methods in Making Danish The procedures for making Danish pastry is similar to Puff pastry as they are laminated Dough. The only difference is Danish pastry is richer because it contains sugar, egg and yeast And also it is the same for fat enclosure method but Danish makes only 3 simple turn

14. Pinwheel

15. Pain au Chocolat

16. To be submitted on or before June, 2010 EMAIL : Lyceum_H239@yahoo.com; Lyceum_H242@yahoo.com; Lyceum_H225D@yahoo.comLyceum_H239@yahoo.comLyceum_H242@yahoo.com Lyceum_H225D@yahoo.com Subject: Group # - Activity 3 Include the Group #: Team Leader: Members: Group 1 – All About Sweet Pastry and Methods of Making Group 2 – All About Short Pastry and Methods of Making Group 3 – Explain Seven Types of Cookies and Examples Group 4 – Ingredients for Making Cookies Group 5 – QuickBreads and Methods for Making Quick Breads Group 6 - Choux Pastry and Ingredients (Functions)& Methods References: Wayne, Gisslen “Professional Baking” Culinary Institute of America “Baking and Pastry Arts” Internet Word format –Font: Arial Size: 12 2 pages and up!