1)When making pastry you want to handle it at the very least because it will cause gluten.Sugar is not a dry ingredient, and keep in cold temperatures.
2)When the dough is to hot is will speed up the gluten process.
3)When cakes and pastrys are made with cake and pastry flour it helps them seatle into a nice formation.
4)-heat the oven
    -place shorting and water in a sauce pan to boil it add flour and salt at once cook and stir.
    -pipe into desired shapes
    -bake for ten minutes on high temperature and than reduce heat and bake for thirty minutes.
5)the double heat method helps the puff pastry rise.
6)You will need -flour/water/and a small amount of oil/ white vinegar
roll out to a single thin sheet of dough
and cook the pastry to how your single recipe states.as a dessert it is typically used.

This was supposed to be a double crusted pie but, the crust stuck to the counter because of the heat in the classroom so we turned it into apple crumble!! which was delicious. Normally it would be rolled out in a low temperature room because heat help speeds up the formation of gluten, but because of all the students and oven on in the classroom it was much harder to roll out. Make sure the apples are washed and peeled as well was cut up into your desired shape. Try not to touch the dough to much, the less you touch it the easier it will be to roll out.

We decided to try an attempt to make a fun owl cake. We used bright colors to make it more fun and creative, we started off with two sperate cake rounds that were the same size. We let them freeze while we made the butter cream icing which calls for a lot of butter and icing sugar, we had to whip it all togther when that was finished, the colors were added blue, purple, pink and white. A layer of buttercream was added in between the layers of cake and a layer of dirty icing all around the cake. The tips we used for the piping half was a star tip and a flat edge tip. before we started piping we drew out the outline of the owl with a tooth pick. when we mixed all the ingredients together we decided to add food coloring to our cake to make the batter purple it looked really cool!!!

This choux pastry took two or three days to make. The first day we made the dough it was different because this dough was made in a sauce pan, than we let it cool and through it into a piping bag and formed into our desired shape( but make sure they are big enough to fill). Into the oven they went at a high temperature of 425f for about ten minutes, than turn the heat down to about 350f for thirty minutes. Than let sit the next day we made to cream that fills them it was really creamy, we piped the cream into the pastry untill full. the only mistake we did was not fill them enouh.

No, choux pastry can be more than just dessert, 5 things you can fill in them would be.....
1) Cheese
2) Custard filling
3) Fruit
4) Traditional filling
5) Mushroom Marinara 

1) What makes these rise?
-Cream puffs rise from the high heat they are exposed to.
-Angel food cake rises from the air whipped into the egg whites.
-Butter cakes rise from the air whipped into the batter as well as the addition of baking powder or baking soda.
-Puff pastry's rise from the butter layer.

2)We alternate between wet and dry ingredients so that they will be distributed evenly throughout the entire dough.
We must let is sit in the pan for ten minutes because then it will not collapse on itself and become hard enough to support its own weight.
Sugar is not a dry ingredient.

3)The higher temperature lets the pastry rise and become hard on the outside, but the lower temperature keeps it warm and bakes the inside nice and soft.

4)The similarity between angel food cake and butter cake is that they both use cake flour instead of all purpose flour and a dereference is that angel food cake is way more sponge like than a butter cake.

The similarity between angel food cake and choux pastry is that they both flavouring agents such as vanilla and a difference is that choux pastry needs to be in high heat than placed in regular heat.

The similarity between butter cakes and choux pastry is that they both have butter and eggs and the difference is the butter cake is cooked at a constant temperature while choux pastry is doubled baked on two separate temperatures.    

Making on Friday

1) When making angel food cake, make sure to use the whip attachment on your electric mixer.

2)Angel food cake is leavened by air!!!

3)Adding cream of tartar does two things:
            -helps stabilize the foam
            -helps "whiten" the foam

4)Using cake flour allows the cake to be more tender
 
                                                                   5)Cake is cooled upside down to prevent the cake from collapsing on it's self. 
                                                                                -allow to cool 1 hour
FORGOT TO TAKE A PICTURE!

First Day!