Main types of pastry

Strudel, a flaky pastryPecan and maple Danish pastry, a puff pastry typeProfiterole, a choux pastryShortcrust pastry The shortcrust, or short, pastry is the simplest and most common pastry made. Itis made with the ingredients of flour, fat, salt, and water. The process of making pastry include mixing of the fat and flour, adding water, and rolling out the paste.It is cooked at 180°Cand the result is a soft, tender pastry. A related type is thesweetenedsweetcrust pastry.Flaky(or rough puff) pastryThe flaky pastry is a simple pastry that expands when cooked due to amount of layers. These are perfect if you are looking for a crisp, buttery pastry. The “puff”is obtained by beginning the baking process with a high temperature and loweringthe temperature to finish.Puff pastry The puff pastry has many layers that causes it to expand or “puff” when being baked. Pastries are made using flour, butter, salt, and water. It rises up due to thecombination and reaction of the four ingredients and also from the good amount

of air that gets between the layers. Puff pastries come out of the oven light, flaky,and tender.Choux pastry The choux pastry is a very light pastry that is filled with cream. The pastry isfilled with various flavors of cream and is often topped with chocolate. Choux pastries can also be filled with things like cheese, tuna, or chicken to be used asappetizers.Phyllo(filo) pastryPhyllo pastries are usually paper-thin and greatly stretched. They involve severalstretched out layers and are wrapped around a filling and brushed with butter.These pastries are very delicate and can break easily.

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1. tart kastad

liana_pg@myresipi.comresepi ambil dr majalah rasa.. dah wat byk kali..memang best..Created on : 19-06-2008Print E-mail kepada kawan Tulis Laporan

Bahan-bahan ( satu acuan besar(saya guna acuan pai) )

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PASTRI RAPUH::

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2-3 sdb susu segar

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250gm tepung gandum

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1 sdb gula castor

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1 biji telo

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125gm mentega sejuk(potong kecil2)

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sedikit garam

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KASTAD FILLING::

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500ml susu segar

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2 biji telor

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50gm tepung kastad

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100gm gula castor

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1/2 sdt esen vanilla

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kismis hitam(optional)

Cara-cara

1.satukan tepung n garam...(ayak)2.gaul mentega bersama adunan tepung hingga sebati...3.masukkan telor,gula,dan susu...adun hingga adunan lembut...4.rehatkan adunan selama 30 min..then terapkan mengikut acuan yg dikehendaki...5.bakar separuh masak..ketepikan dahulu...6.CARA MEMBUAT KASTAD FILLING::7.Campurkan kesemua bahan dan pukul hingga sebati...8.masak di atas api yg perlahan hingga agak pekat...9.kemudian tuang kedlm pastri tadi...dan taburkan dgn kismis hitam...10.bakar sekali lagi pada suhu 160 'c hingga masak...

2. Pai Epal

ctjuliez@myresipi.comresipi sendiri.1st time buat pai tak cantik sgt.tp rsnye sebijik mcm pai mc'd.