1. Home Economics Secondary 3 Making of Pastry

2. types of pastry 1.Puff pastry 2.Choux pastry 3.Phyllo pastry

3. Ingredients of pastry 1.Egg 2.Water 3. The circular attracts the mold 4. Crisp skin

4. Dishes of pastry (photo)

5. Steps of making pastry First integrates slowly the powder and the butter, joins the hard sugar and the evaporated milk and so on rubs the agglomerate, the workshop with the large-scale mixer, rubs the skin slowly in the home available miniature mixer or by the hand. Rubs the diameter the group the approximately 1 CM semicircle barrel, the full circle is spherical. 3 ﹒ rub the sphere in the circle compressing invagination mold, on the one hand will turn circle on the other hand will flog the skin by the thumb to press, until will stick to completely flogs the mold. 4 ﹒ stroke completely the egg thick liquid stuffing material uniform, pours into the egg to flog in the mold to 80% full, admits the preheating stove, by 400 degree high temperature 10 minutes. inside and outside 5 ﹒ then transfer 200 degrees 10 minutes to flog to the egg thoroughly ripe namely becomes.

6. Personal details and feedback thought after finishing attending this household management class. I learn many things. I learned to make the egg to flog. I hoped that later will have more household management halls! on the one hand will turn circle on the other hand will flog the skin by the thumb to press, until will stick to completely flogs the mold. 4 ﹒ stroke completely the egg thick liquid stuffing material uniform, pours into the egg to flog in the mold to 80% full