1. Home Economics Secondary 3 Making of Pastry

2. Flaky (or rough puff) pastry
types of pastry
Shortcrust 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.
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.
Puff 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 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.
Phyllo (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.[4]

3. Ingredients of pastry
The chief difference between pastry types is the method of introducing the fat in the recipe, and of course ingredients, mixing and baking techniques. In pie crusts and short pastries, chilled fat is rubbed into the flour. In the puff and flaky types, the fat is rolled into the dough through a process called "turns". In hot-water crusts and choux pastry, the fat is melted in hot liquid before being added to the flour, all done on the stovetop. There is also a shortcrust made with cooking oil and a pastry made from yeast dough.

4. Dishes of pastry (photo)

5. 4.Put in the oven,for15minutes
Steps of making pastry
1.Mix
2.Prepare the filling
3.From the shape
4.Put in the oven,for15minutes

6. Personal details and feedback(3AChan sin hang)
This time, I find it very interesting, because I love to do snacks. This will be a number I feel kind of foods. I hope that I can learn new food, because I like to do desserts and snacks. The food good food, because I like eating these snacks. I think you will love this snack, because it tastes good snacks, good food. Home economics class can learn a lot on the knowledge, I hope you will love this fun class.