~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..