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

2. types of pastry Shortcrust pastry Flaky pastry Puff pastry Choux pastry Phyllo pastry

3. Ingredients of pastry Pastry are food, oil, sugar, eggs, as the main raw material, adding some accessories, and after modulation, molding, made ​​ from cooked foods and other processes.

4. Dishes of pastry (photo)

5. Steps of making pastry Do dough first : Add flour mixture to butter 2 20G, the butter and flour mixture by hand (the extent of butter at room temperature), the several times by adding cold water and salt mixture into a ball, opening with a knife Cross, refrigerate. Melt butter with cold water to prevent, Cross is putting it open the next step: Add butter back into the refrigerator to be done each time to maintain the frozen state Had a cold butter, into the storage bags, beat until soft with a wooden stick, made ​​ of square type. and then back into the refrigerator. After about half an hour out, the dough started from the cross port, can be used to wrap a thin wooden stick butter Completely encase the butter with a wooden stick push of a rectangular solid, sub- folded, as if folding a towel-like fold, and then open again, such as the butter began to melt that, we must live with the plastic wrap, put Back to the refrigerator. so at least 30 minutes, and a chance to repeatedly operating to 10 times.

6. Personal details and feedback Although my first puff of food, but I think that is handy. lines into the surface of the whole process, my team always help me complete the process, in the process, I found is a pastry made ​​ of layers of flour ingredients, And its very high oil content, to add the flour on the table before they can use. Bake in blast furnace, the temperature should be pre-tuned to one hundred twenty degrees can be put in the ingredients into the oven.