Pastry History Part II (The term Pastry)

Pastry is the term given to processed foods with the warmth of the oven roasted (Baked Goods) made of materials: wheat, butter, shortening, baking powder and eggs. Pastry dough is usually in the roll thin, there is also folded. Pastry dough is coming from the derivative of bread dough (Yeast Dough), which also contains a lot of fat to produce Flaky (plated), Crumbly (easy to fall off) and tasteful. Pastry in the making of the most important is the protein powder mixer can not create a form so that the dough becomes hard and tough. For some types of dough such as Pastry Croissant, Danish and Puff Pastry cavity has a layer of fat produced in the process of bending. This may also differentiate from other types, such as Pie Pastry, tarts, and Short Bread.