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Home Economics Secondary 3 Making of pastry

Home Economics Secondary 3 Making of pastry. Types of pastry 1.flaky pastry 2.Catherine’s pastry 3.galette pastry 4.hot water pastry 5.short crust pastry 6.stirred pastry. Ingredients

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Home Economics Secondary 3 Making of pastry

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  1. Home Economics Secondary 3Making of pastry

  2. Types of pastry 1.flaky pastry 2.Catherine’s pastry 3.galette pastry 4.hot water pastry 5.short crust pastry 6.stirred pastry.

  3. Ingredients Stuffing material (3 吋 mold 12): Coconut tree silk 120g the hard sugar 110g butter (room temperature) 80g low muscle powder 80g baking powder 1/2 teaspoon of egg 1 spends milk 50g water 50g .

  4. Steps of making pastry Procedure: The first coconut tree silk, the hard sugar, the low muscle powder and the baking powder mixes evenly. Puts in the butter, the egg and the flowered milk again mixes to Cheng Ruanshen the thick liquid. After flogs the skin puts in flogs the mold, then puts in the stuffing to 80% fully. With 220c 焗 approximately 20 minutes

  5. Coconut tart pizza Dishes using pastry Tuna fish crisp

  6. Personal details and feedback Name : Ho choi mei Class : 3A Class Number : 06

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