~Our Feelings~

It’s fun that you can create your own blog..you can publish what ever that you’ve thinking in your mind…For me, creating this blog..which is the blog of pastry has learned me many kind new things..such as how to make pastry, the recipe and also many sort of things that I think I`ve also don’t know…so, I hope this blog will always stay alive…because it is all about pastry…

(AISHAH@SHASHA)

That was many thing that I think in my mind..For creating this blog..I learn many new thins and also I can view my friend’s blog too.It was really fun and not boring because it teach us many thing about pastry..not just only eat them but you can also make them and lastly I want to say is if you view this blog, it is your lucky day because everyday you can learn new things just like me..

(ATIQAH@TQAH)

For me, this blog has made me learn many new thing about pastry..While doing this blog, it makes me want to know more about pastry..When we were together doing this blog, it makes us more spirit to do this blog..that was the reason that I learn when doing this blog..friendship and love when doing this blog of pastry..full with anything you can learned not only eating pastry but you can also love it..

(AMIRUL@MEROL)

~Whisk~

Whisk..Whisk..Whisk…Do you know that there are many types of whisk in the world….Most whisks consist of a long, narrow handle with a series of wire loops joined at the end. Whisks are also made from bamboo.

Whisks are commonly used to whip egg whites into firm foam to make meringue, or to whip cream into whipped cream.

Whisks have differently-shaped loops depending on their intended functions:

Balloon whisks are best suited to mixing in bowls, as their curved edges conform to a bowl's concave sides.

With longer, narrower wire loops, the French whisk has a more cylindrical profile, suiting it to deep, straight-sided pans.

A flat whisk, sometimes referred to as a Roux whisk, has the loops arranged in a flat successive pattern. Similarly, a twirl whisk has one single wire that is spiraled into a balloon shape.

Ball whisks have no loops whatsoever. Since there are no crossing wires, the ball whisk is easier to clean than traditional looped varieties. Manufacturers of ball whisks also purport that their shape allows for better aeration.

~Pastry Flour~

Hello!!Welcome again to all my friends….Today’s topic is about flour..Pastry flour is relatively low-protein flour that is often called for in making biscuits, cookies, pie crusts, and pastries. Bread flour, for instance, weighs in between 12% a 13% protein, and helps produce wonderfully well-risen, chewy loaves of bread. Even well-stocked supermarkets seldom carry more varieties than cake flour, all-purpose flour (9% to 12% protein), and bread flour. If you can't find pastry flour, you can mix you own by combining cake flour and all-purpose flour in a ratio somewhere between two parts cake flour to one part all-purpose and one part cake flour to one part all-purpose.

~Pastry Cream~

Do you know about cream that makes the pastry taste so good???

Pastry cream is very dense, rich custard. It can also be lightened slightly with the addition of heavy cream, if straight pastry cream is too dense for a particular recipe.

French filled desserts have incorporated pastry cream, or crème pâtissière, for centuries. Some cooks substitute whipped cream for pastry cream, but the two are so different that using whipped cream will fundamentally change the flavour of the finished dish. Meanwhile, whisk six egg yolks together with one half cup sugar. Pour

one half cup of the heated milk slowly into the egg yolk mixture, whisking to incorporate it. For a lighter pastry cream, add one half cup of lightly whipped heavy cream, blended with a small amount of confectioner's sugar. Use the pastry cream within three days as desired.

~Physics and chemistry of a pastry~

Hye everybody..welcome again to our blog of pastry..Today, I just want to share with you`all about the physics and the chemistry about pastry..Do you know when wheat flour is kneaded into plain dough and made with water it develops strands of gluten, which are what making the bread tough and elastic. Using only unqualified butter does not always work well because of its water content; clarified butter is virtually water free. Shortcuts pastry using only butter may develop an inferior texture. If the fat is melted with hot water, or if liquid oil is used, the thin oily layer between the grains offers fewer obstacles to gluten formation and the resulting pastry is tougher. In hot water pastry, liquid oil or melted fat is used; the layer or oil between the grains makes it easier for gluten to form, making the pastry tougher….Woooowwwwww….it`s great right to know a little bit of pastry…that`s all for today..bye..

~How to Make Pineapple Tart~

In my previous entries. I just stated about pineapple tart..but today I want to share with you all about how to make it. There is step by step to make it. If you all follow this step I confirm that you all will get a good result after preparing your own delicious pineapple pastry. So..let`s try to do some.

To make the jam, you can either use canned pineapples or fresh ones. Of course fresh pineapples will make better tasting jam.

There are 2 types of ingredients which are to make the pastry and to make the jam.

Pastry: 500g flour, l/2tsp salt ,250g butter or margarine ,2 tbsp caster sugar or icing sugar, 2 egg yolks, 1 tsp vanilla essence, 2 tbs iced water

Jam: 2 medium sized grated pineapple (I simply use the food processor), 350g sugar, 1 tsp salt, 1 large cinnamon stick and 1 star anise

To make jam

First, you must peel the pineapples carefully, as the skin has sharp thorns. Remove all green colour skin and the thorns (hidung) off the flesh of pineapples. Next you grate or process finely the pineapples, drain the liquid using a sieve.

To make pastry

First, sieve flour, salt and sugar into a mixing bowl. Rub in margarine or butter and add cold egg yolks and vanilla essence to form dough. Next, roll pastry into 0.5cm thickness and stamp out with a pineapple tart cutter.

Add one teaspoon of jam.

To avoid the dough from sticking to the mat or cutter, use a little flour to coat the cutter. The rolling pin and the rolling sheet. Decorate the tart with two strips of pastry placed to make a cross on the top.

~Pineapple Tart~

Today I want to share with you all how to make a famous pastry in Malaysia..It is very famous because every festival in Malaysia, this kind of pastry will take part in it. This pastry is called as “Pineapple Tart”

As we know, pineapple tart (tat nenas) has to be the most popular sweet pastry in Malaysia during the festive seasons.

For the Chinese, it is a must during the Chinese New Year festival as pineapple signifies prosperity because of its shape and color. Hari Raya also can never do without tat nenas. When you pass through family houses across the street, you can smell the pineapple jam being prepared. It is such a homely aroma, beckoning you to enter

Pineapple Tarts is a mouth watering pastry wrapped in home cooked pineapple jam that would melt smoothly in your mouth. Today, it comes in different shapes and designs such as the open tarts which are popular in Malacca, the Pineapple Rolls (Nastar), and pineapple shaped tarts and many others but all of it is as addictive.