3rd Blog Post

In this blog post I am looking into pastries more and how the textures and dessert types are made.

• http://www.school.eb.com/eb/article-9058687?query=pastries&ct=null
• en croûte is a french pastry term which means wrapped in a buttery pastry wrapping
• For a more flaky pastry, bakers try not to handle the dough as much
• wienbrod is a term for Danish pastry
• The usual main ingrediants for a pastry are stiff dough, sugar, salt, fat and some small amount of liquid
• A fun fact about pastries is that they rise about 10 times more when cooked because the steam in between the shortening (fat) and dough is rising the pastry up. 
• Before the puff pastry is baked it is smoothed with 2/3 butter and then folded and refrigerated, then after it is rolled out. This process is repeated many times.
• http://www.school.eb.com/eb/article-50221?query=puff%20pastries&ct=

3 questions that I have after reading this article is where did pastries once start? Another question that I have is what are some traditional pastries that have been passsed down through the years and are still being made?  Also how have pastries changed through this modern world? In my research with the second article i had a question about how long the process of rolling out and refrigerating the pastry would be?

~Alaina Gonzalez