~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.

~Funny Home Pastry~

Hello everyone..welcome again to our blog of pastry..today I want to share to you all about a funny video I just get earlier..it`s quite funny..but I hope you all enjoy yourself when playing this video..don`t forget to leave your comment..because it`s all about pastry..wherever you go..wherever you eat..you all will always remember of us and about pastry from around the world..just enjoy..

~The Video to You~

Hye everyone…welcome again to our legacy of pastry..today I want to show you the meaning of making your own pastry..but not me to show you all because I put a video on “How to make cheese and onion pastry appetizers”. It is really fun because i`m really enjoying making it and it is taste really delicious..If you’re not trust at me, you all try it for your self and you all will not regret it…So, That`s all for today..just from me to you all, enjoy your pastry okay..bye…

~Choice and Preparation in Making Pastry~

Do you know???Besides you cooking pastries, the most important things is the utensils that you used…Here I’ve some information that I want to share with you all.

First thing that I get to know is metal plates or baking tins that we usually use in baking will give the greatest degree of under browning. This degree of under browning decreases with the use of plates made of thin china, fireproof glass, thick china or earthenware, in that order. The under browning may be improved if plates used for cooking plate tarts etc have absolutely flat bases and are stood upon a baking tray for cooking. The baking tray should be put in the position on the shelf whilst the oven is heating up.Woww..that`s really an important notice that I must put in my mind.I think.

Besides that, as you all know.baking sheets or other utensils used for cooking the less rich pastries such as short crust, may be either lightly greased or left entirely un-greased. A flan ring and the baking sheet on which a flan is cooked should be well greased to prevent the pastry sticking.

The most important thing which is utensils used for baking pastries made with flaky, rough puff, or puff pastry should not be greased. For best results rinse or sprinkle the utensil with cold water before the pastries are put on it.

Today, you`ve have learn a new thing about pastry. Not just only baking…bye

~General Pastry Making Tips~

Today I want to give to you all the tips in making a good pastries…I’ve have found this in articles that publish in a newspaper. After I’ve seeing this, I hope I can share with you all the things that can make you all to make good pastries.

First of all, all ingredients and utensils should be kept as cool as possible. Your hands can be cooled by allowing cold water to run over the wrists.

The pastry should be handled as little and lightly as possible.

Secondly, add only sufficient water to mix evenly to pliable dough. Too much water will make the pastry hard. Streakiness in the pastry can be avoided if all the water needed is added at once.

Besides that, you must knead lightly with the fingertips drawing the edges of dough towards the centre, turning the pastry on a lightly floured board.

Roll out with short sharp strokes of the rolling pin away from you. Turn the pastry not the rolling pin. Some rich pastries are improved if allowed to cool and relax between rolling.

You must collect all equipment needed and weigh up the ingredients before starting the pastry.

In addition, when a recipe calls for a certain weight of pastry, this weight refers to the amount of flour used and not to the total amount of pastry. For example, if a recipe says you need 4 oz (112 g) Short Crust Pastry, it means that you start off with 4 oz (112 g) flour and then add all the other ingredients.

Lastly from me and the “tips”..hehehe…pastry must freezes well, baked or unbaked, except Hot Water Pastry and Suet Pastry.

That all from me to you..bye..see you next time

~It is Good to Eat Pastry~

Hello everybody…today I just want to talk a little bit of cake..one of the type in pastries. Do you know anything about cakes when you eat it..you smell it and you taste it with your tongue?

Yes, you read that right! There are health benefits to cake. At least I think so. Here’s why…

Firstly, you try to imagine for a moment that everything bad you’ve heard about cake is true. The refined sugar, the bleached flower and hydrogenated oil… bad for you.

But what about the positive chemicals your body releases when you experience the joy of cake? Not to mention the mental health benefits caused by the enjoyment of a tasty, fresh, heavily frosted piece of your favorite variety.

As I’ve admitted before, I’m not a scientist but i`m a student studying in chemical engineering and I have made some research about pastry for my blog. And I’m OK with that. But I do know (first hand) that the daily grind, often devoid of joy, takes a major toll on us.

Study after study tells us what’s bad for us. Don’t eat refined foods, don’t breathe, don’t use plastic, don’t ingest one million gallons of anything — not even water (there are prescription drugs in there you know).

But who has done a study on the BENEFITS of cake? Or the benefits of anything enjoyable for that matter.

The point is that joy has great power. What we believe has a direct effect on what becomes reality.

I’d like to see a study of people who do everything as healthy as possible, with one slight catch. Take all the joy out of their lives. My guess is that the lack of joy will crush any benefits of organic anything.

So, go ahead, eat that piece of cake. Enjoy it. It just might save your life.

~Prepare To Get Cooked~

Hye everyone..Welcome again to our legacy of pastry...Do you still remember about PASTRY???

To anyone that don`t know...this is one type of pastry..Try to look at this picture??Look yummy right..owhh..So delicious...but in my today post..It is not about eating it..But how do we`ll prepare it..Prepare the delicious PASTRY...
First, we must know the main ingredients...because how do we cook without the INGREDIENTS??

The main ingredients in pastry are flour, fat, liquid, and salt…Either pastry or all-purpose flour can be used. Fat is probably the most important ingredients, because it contributes the most of pastry’s flakiness and tenderness as well as its taste. It also, however contributes to making most pastries high in fat and calories. Liquid is needed to develop gluten and leaven the pastry with steam, and salt is needed to flavor. That`s is a little bit of the ingredients…but is the first step in preparation…To cook and make the pastry is on our new post..so, wait for it…there will be many interesting about pastry that you will know..Just a little bit of time..soooo,that all that I have to write in this post..i hope you`ll enjoy it..Finally..Eat pastry to make you smile..