Home Economics Secondary 3

Making of Pastry

types of pastry

Scatter some flour across the work surface on which you are going to roll out your dough.

Some folks swear by a marble slab for rolling out pastry and, it's true, the surface is cooler and if you are so inclined, you can roll your pastry so thin that you can see the veins of the marble through it ... but are we looking to eat or make a work of art? Yes, you could make the finest

pastry ever but here we want to feed the family.

So, slightly flatten your ball of dough and place it centrally on the area of floured worksurface. Flour your rolling pin well and start rolling out th

at dough.

Ingredients of pastry

You will need flour - it doesn't matter what kind, plain or self-raising will do and wholemeal flour will give you a slightly different looking and tasting end result - butter or margarine, a large mixing bowl (big enough to accomodate both your hands comfortably), a sieve, a rolling pin, a knife and a pastry brush

if you have one.

You will also need dishes, tins or whatever you are going to put the pastry into, ready to hand.

If you don't have a rolling pin, you can use a straight sided wine bottle. The sieve isn't strictly speaking essential either but if you sift the flour it does gi

ve a finer pastry finish.

Some folks pay a fortune for those fancy marble or glass rolling pins that you can put crushed ice inside to keep your pastry cool while you roll it ... take a normal straight sided wine bottle (after removing the labels) and you c

an fill that with crushed ice for the same effect.

Ok, it isn't as long as the rolling pin, so you probably have to do very slightly more work but, hey, you just saved yourself a whole heap of money ther

e.

Personally, I use a wooden rolling pin. Either way, you must keep the rolling pin well floured while using or the pastry dough will stick to it.

Dishes of pastry (photo)

Steps of making pastry

Chop the butter into smaller pieces, especially if it is solid block butter and put into your mixing bowl.

The quantity you use will vary depending on the size of the pie or number of pies you are going to make but very approximately, 2 ounces of butter t

o 4 ounces of flour is the ratio to use.

Sift the flour over the butter to ensure there are no lumps in it and, at this stage, you can also add any flavourings or seasonings you wish to the mix.

Now we mix the flour and butter together by 'rubbing in' as shown in the video below.

With both hands in the dish, dig your fingers into the flour and start squishing together the flour and butter, rubbing it between your fingers and thumbs until the flour has absorbed the butter and is running through your finge

rs with the consistency and look of breadcrumbs.

If the mix is a bit sticky, you may need to sift in a little more flour. Being precise is not easy as I don't know the temperature of your kitchen.

Personal details and feedback

This work I am very like it. Because I can Making of Pastry. I like the baked pastry ten when, because this is my first time to do. I did not have confidence I can do better, but I do at the right time, I listened very carefully approach the teacher, I

found out that the practice is very simple, I soon will be able to do a good job. I looked at my finished products, My heart

was satisfied, because I succeed to do cakes!

3A lam chun kit