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In this lesson learnt how to make nutella puffs. We used a cookie cutter to cut the mold and an oven to bake the puffs.
One problem we faced was molding the puffs as it began to soften and become sticky so it was hard mold. Another problem we faced was using the leftover pastry, as it was too small to fit the fruit inside, so we ended up flattening it to big it bigger. We also had to  keep watching the oven to ensure that the puffs  doesn't get burned. In the end, the netella puffs ended up being okay even though it didn't look very nice. An area we should improve on is the end product,as our's didn't look very nice

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1) On Thursday, we learnt how to make Nutella puffs. My partner and I had to get the prata dough from the freezer before laying it on cling wrap. We then use the cookie cutter to cut out the shape of the puffs. After that, we added the Nutella and mixed fruits into the dough and folded it into the puff shape. Then, we placed all the puffs into the pre heated oven. We had to bake it for 15 to 20 min or until the pastries turn golden brown. When it was done, my partner and I decorated the plate together so that we could present the Nutella puffs.
2) The problem we faced when baking was that the oven was really hot. Both of us were a bit scared that we would burn ourselves. I was nervous as it was my first time using an oven. I burnt myself as the oven mittens were not thick enough. Eventually, we managed to overcome the fear and took turns to put the tray into the oven, and also taking out the tray from the oven.
3) The frozen pastry was difficult to handle as we had to work fast, if not the pastry would become sticky and stick to our hands. Both me and my partner faced some difficulties with the pastry as it stuck to our hands, making hard to handle.
However, the pastrit's turned out nice and I was proud of the outcome of our Nutella puffs.

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On Thursday,we learnt how to make fruit tarts.My partner and I have to use the oven to bake the fruit tarts.First I out the pastry from the refrigerator.Then we used the cookie cutter to cut out the shape of the fruit tarts.After that we fold the pastry into a curry puff shape.After everything was done we put the the pastry into the oven.It was my first time using the oven so I was quite nervous but eventually it turned out well.It was golden brown.I was happy that it turned out well.When the fruit tarts was in the oven,I was decorating the plate.After every steps we presented out work.We did it on time.This was the my favorite dish of all.

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1.On Thursday, we learnt how to make nutella puffs with fruits inside. Although I have baked before, I have not made nutella puffs before so it was a cool experience. We needed to use the tray to place our nutella puffs before baking them.We used gloves to take out the tray from the oven but because it was too thin, when my partner took out the tray from the oven, she burnt her finger a bit. She washed her hands with the cold water and she was alright.
2.The frozen pastry was placed on the table for a while as we were taking all the other ingredients. As a result, the pastry cooled down and the pastry got really sticky and hard to work with.
3.I think the nutella puffs out of the other things we made in FCE was the neatest. Although the pastry was baked till golden, when I came home and tried it, the taste was just nice for the taste to be a bit crispy on the outside and it went well with the nutella and the fruit inside. I think for the nutella puffs, we need thicker gloves in order not to burn ourselves and I think we could have other flavours other than nutella for example,for people who don't like sweet things, we can have cheese or even tuna inside and let their team members choose whatever flavour they would like.

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1.)Me and my partner, Jonas, had trouble makong the nutella puff as the pastry melted fast and we wanted to perfect the shape. We also thought that we might not have enough tim to do(like the last lesson), so we rushed the making, so that was why after putting it in and taking them out some of the puffs were opened as they were no closed properly.Even though we faced many other problems, I still had fun and learnt how to make something new.
2.)when handling the pastry,at first, it felt very easy to make and cut out the pastry. But after awhile the pastry started to melt and became harder and harder to make the puff and put the ingrdients in, and when it melt it also got stickier and stickier some times it stucj to my hand and i had a hard time taking it out.
3.)In the end, the puff was great even though the puff opened, we used it as a mouth opening. At first i thought that the puff was under cooked but after checking with the teacher, it actually wasnt. After sch i went home and tried it and..... It tasted GREAT!! I could taste the sweetness and chocolatish taste from the nutella and the crispy pastry. In conclusuon i thought that our puff was greatly done. Hopefully i scored better than the last test

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1. We had trouble making the the puffs as we were always worried and always checking the oven to make sure the puffs aren't burnt. The apparatus used while making the puffs were cookie cutter and oven. The problem we faced was trying to mold the leftovers over the dough into a shape, when we were trying to mold the dough into a shape it was really difficult as the ingredients inside the dough kept falling out.
2. We had trouble handling the pastry as it was sticky and very hard to pick it up after we had cut it, and it was our first time handling pastry for me and my partner.
3. The taste and texture of the fruit tarts were so crispy and delicious. Even my mother and my sister said so. We should cover the fruit tarts with chocolate.

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1a. The Apparatus we used while baking is:
Cookie Cutter,to form the shape of the fruitTart.
Oven,To bake the dough of the fruitTart.

1b. The problem we faced while baking was using the leftover dough from the pastry to make a
fruitTart was difficult to put the ingredients such as the fruits in it as the leftover dough was small and could hardly fit anything into it. We faced the problem by flattening it abit to make the leftover bigger to fit the fruits  into the pastry.

2.Our experience with the frozen pastry was difficult as we took out the frozen pastry before
taking the rest of the ingredients.This made the frozen pastry to defrost and became
Soft and mushy. It was hard to mould the shape afterwards as it was sticking to our finger
and the baking pan.

3a. The appearance of the fruitTart was not that pleasing as the fruit came out of the fruitTart
and the design of the finishing product was not too well planned. Although the appearance was
not nice,People always say do not judge a book by its cover. It tasted very nice because of the Nutella inside of it and the texture was perfect as you can hear the crunch and flaky'ness of the fruitTart.

3b. The area on improving for us is to make the finishing product look more pleasing to eat
and to know which ingredients to obtain first like taking the frozen pastry after we obtain the fruits,Nutella as the pastry we start to defrost overtime.

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When we started to mend with the dough,we had a hard time as the dough was sticky mushy and soft so its quite hard to mend the shape we wanted.Well some did go to what me and nicholas expected but its only a handfull.When i started putting on the nutella,the nutella doesnt want to come out so i had to use another spoon to scoop it into the tart which made it more messy.The start of the cooking lesson was difficult and frustrating,but the end product was amazing.The oastry was golden brown which made the tart really pop in attractiveness and the combination of the nutella and the fruits really go together.

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1)I had trouble molding the dough together as they were irregular shapes.
2)I overcomes this by trying to roll the puffs into a circular shape
3)I had troubles getting the Nutella and fruit onto the centre of the dough.I solved this by pushing it with my fork and spoon
4)I had to check every so often to see if the puffs we're golden brown.My partner was absent bt luckily Mdm Norli helped me :)
5) Another challenge I faced was that the dough began to soften and it was difficult to mold and take out.

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We had to keep checking the oven as we were afraid that the puffs would get burnt and we would fail.we use the mittens to take the hot tray out of the oven.we had to keep checking as he back few puffs were not very golden brown so we were afraid it was not cooked.
2.the frozen was very difficult to handle as if the pastry started to defreeze it would stick to the plastic and would be difficult to cut out.
3.the outcome of our puffs was better than I expected as It did not look as good at first.we could have improved on the shapes of our puffs as it looks super wired at first as it was layered a few times for the leftovers

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1.We had troubles on monitoring how the puffs were baking and we constantly checked the oven as we were afraid that the puffs would get burnt

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The apparatus I used during fce was a cookie cutter, fruits,  nutella and prata dough. We first had to shape the prata dough I found that it was quite tough at first as  when the prata dough became warmer it soon became sticky .so  as a result it was difficult to shape it. After that we had to bake the fruit tarts. While waiting my partner and I prepared the  table so that we can present it. After 15 mind I had to take the tarts out of the oven that  while doing g so, I accodenrly burnt my finger what I could improve on was being able to present my  tatrlets in a more  presentable way.

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The apparatus used during fce

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1) The apparatus used are cookie cutter, tray and oven.
The oven is used to bake the tarts which were cut with the cookie cutter. Then, after adding a fruit and spreading nutella on the pastry we shaped and placed it on the tray. My problem faced when baking is when i had to check on the fruit tarts by opening the oven. When i  opened the oven, it was very hot and it was difficult to handle as i could feel the heat and when i wanted to pull the tray to see if it was baked the layer below it kept on coming out too. Hence it was abit difficult to handle. I overcomed it by holding both the tray and the bottom layer which was hot together and pulled out the try slowly and quickly placed it on the table.
2) Handling the frozen pastry was abit difficult as it melts quickly and by the time we cut the pastry with the cookie cutter it was already starting to melt and it was very sticky hence there wasn't a proper shape.
3) The outcome of the puffs were great as the color was what our teacher expected and the texture was good lastly it tasted awesome. I can improve by cutting the pastry quickly and putting the fruit and spreading the nutella on it and placing it on the tray so that it would not melt and would be in a perfect shape. Lastly, i need to overcome the difficulty when opening the oven and pulling the tray out as it was very hot.

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1. We used a oven and cookie cutter to make the tartlet. A problem faced was that after we spread the nutella and put the fruit onto the pastry, it is hard to fold it as the pastry starts to gain heat and melts which makes it softer and thus, harder to roll.
2. It was a bit challenged as once we took out the dough from the freezer, it started to melt and when I placed the cookie cutter to cut the circle out, I sort of hesitated to twist the cutter which made the dough stick.
3. A few of our tartlets opened up but most of them came out fine! The texture was nice and it surprisingly tasted good. If I had the chance to do this again, I would take less time to start working on the pastry as it will eventually gain heat and soften which makes it hard to complete the other instructions. Overall, this was a reallly good, fun and enjoyable experience! And I must say my fruit tartlets tasted really good.

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1: We had to use an oven to bake. Usually, during fce lessons, we will make our food with a stove. But that day, we had to use an oven. I had no idea and no experience on how to use an oven. Luckily, my partner had some experience, so I was lucky enough to learn on how to open an oven without being scared to death by the heat. We also had to use a frozen pastry. I have never touched or seen a frozen pastry before, so all of this was really new to me. I didn't know how to work a pastry. My partner had to resolve to teaching me on how to gently take off the sheet of plastic at the top, and how to cute the pastry without ruining it. A difficulty we faced was the part when we had to wrap the pastry together. It was melting really fast and kept on sticking to our hands.
2. The pastry was softening up and becoming sticky as we had spent too much time on cutting it. Therefore it kept sticking to the cutters and our hands. It was quite annoying.
3. It didn't really turn out to what was expected, because we were running out of ideas for the design. We finally came up with a design that was fitting and nice to look at. As my partner was setting up the design, I had to occasionally open and close the oven, making sure the pastries won't burn. When it turned light golden brown, we took it out and let it cool down. Most of our pastries were a fail because the Nutella for some leaked out. We managed to pick 3 nice ones and presented it. I think we could improve on handling our food properly. When we were preparing, I accidentally scalded my hand because I had to transport the pastry to the plate. So, I think we should practice more safety precautions. We could also improve on how we handled the pastry. We could have done it faster as the pastry will turn sticky if we don't. Overall, I'm proud of the tartlets we managed to make.

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1.We used the oven and cookie cutter to make the fruit tart.There were a few problems we faced like the pastry starting to soften and it was quite difficult to add the fruits and nutella.
2.The pastry was easy to handle at the start but gets more difficult after it starts to soften.When it was soften,we weren't able to close it properly after adding the nutella and fruit causing the fruit tart to open up when in the oven.
3.Although some of the fruit tart opened up,there were also some which came out nicely.The texture was still okay but I think that we could improve on speeding up while handling with the pastry as if it softens too much it causes a lot of trouble for the next few steps. It may cause the pastry to stick on your hand,not able to close up the pastry properly and other problems.

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1. Discuss about your baking experience.
-Apparatus to use when baking and why.
-Problems faced while baking and how it was overcame.
2. Discuss about your experience handling the frozen pastry.
3. Describe the outcome of the Puffs in terms of appearance, taste and texture.
- Provide areas of reccomendation to improve further.