1. Home Economics Secondary 3 Making of Pastry

2. types of pastry There are several different types of pastry that typically fall into broad categories. Shortcrust Pastry This is the most commonly used form of pastry. It is made with flour, fat, water and salt. Shortcrust pastry is what is used in pies. Once the dough has been made, it is rolled out on a floured board (only once) and then shaped, filled and baked. Shortcrust pastry requires minimal handling in order to preserve its flakiness. Excessive handling will cause gluten strands to form and toughen up the dough. Rough Puff Pastry Also known as flaky pastry, rough puff pastry is created in a few layers. The fat in the layers melts and causes air pockets, which results in a light, flaky pastry. Strudel is an example of something typically made from rough puff pastry. Puff Pastry Made with layers upon layers that expand as the pastry bakes, puff pastry is an extremely light, puffy, flaky pastry. Puff pastry takes multiple steps over the course of a few days to bake, and typically involves rolling out the pastry, spreading it with a spreadable solid fat, such as butter, folding the pastry over, and re-rolling. This process is repeated multiple times to create small pockets where the fat will melt and leave air pockets that puff the pastry. Puff pastry is the type of pastry used to make Beef Wellington. Croissants are also made from a modified form of puff pastry. Because it can be so difficult and time consuming to make, puff pastry is commonly available commercially in the frozen section of your grocery store. It is usually available in sheets or cups.Puff pastry

3. Ingredients of pastry FRENCH WAFFLE MIX DARK CHOCOLATE CONFECTIONERY COATING CHOCOLATE PETIT FOURS ASSORTED CUPS

4. Dishes of pastry (photo)

5. Steps of making pastry 1.Mix 2.Prepare the filling 3.From the shape 4.put in the over for 10 minutes

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