1.Pastry is a dough of flour, water and shortening that may be savoury or sweetened. Sweetened pastries are often described as bakers' confectionery. The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs||Originally made by the Egyptians, one of the earliest forms of pastry was made by combining flour and water into a paste which was then wrapped around meat to be baked. Pastries were later developed in the Middle East and would eventually be brought to Europe, gaining popularity in the medieval period.

2.There are five basic types of pastry (a food that combines flour and fat); these are shortcrust pastry, filo pastry, choux pastry, flaky pastry and puff pastry.||In general, for future efficacy, if someone asks you the difference between cake and pastry, you could say this: A cake is a baked good made with leaveners, flour, fat, and sugar, and a pastry is a dough paste made primarily with flour and fat.

3.Generally, breads are savory and chewy, with well developed gluten, made with higher protein flour and extensive kneading of the dough. Pastries, in contrast, are generally sweet, with a tender or flaky texture, made by using lower protein flour and avoiding kneading.

4.If you prefer, you can substitute cake flour for the pastry flour. The pastry or cake flour keeps the pastry dough tender, and the vinegar strengthens the gluten and adds elasticity.

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