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Home Economics Secondary 3 Making of pastry. Types of pastry 1. flaky 2. puff pastries 3. Choux paste. Ingredients 1. Flaky 2. Shortcrust 3. Puff 4. Choux 5. Phyllo (Filo) 6. Hot-water Crust 7. Suetcrust 8. Sweet Dough.
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Types of pastry1. flaky 2. puff pastries3. Choux paste
Ingredients1. Flaky2.Shortcrust3. Puff4. Choux5. Phyllo (Filo) 6. Hot-water Crust7. Suetcrust8. Sweet Dough
Steps of making pastry1. Sift the flour and salt together in a large bowl.2. Add the butter to the bowl.3. Toss to mix4. Add the ice water to the bowl and stir gently with a fork.5. Turn the dough out onto a floured work surface. 6. Smear the dough with the heel of your hand until all the dough has been smeared at least once. This helps incorporate the butterand makes the dough flakier. 7. Gather the dough into a ball, and chill the dough in the freezer for 20 minutes. 8. Roll it out into a rectangular shape with the long sides running horizontally.9. Fold the top third of the rectangle down over the dough. 10. Fold the bottom third of the rectangle up over the dough so the edges of the folded dough touch. 11. Fold the left edge of the dough over to meet the right edge, and pinch the seam. 12. Repeat steps 8 through 11. 13. Wrap the dough tightly in plastic wrap, and chill the dough in the freezer for 20 minutes. 14. Repeat steps 8 through 13.15. The dough is now ready to roll out and use
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