This is the first time I make piecrust and cookies on my own. It is really unforgettable! I will make three parts in this report to tell how I feel about gluten and how I make piecrust and cookies. The experience is concluded in the end.
  At the very beginning, before we started to make desert, the professor showed us the difference between pastry flour and bread flour. Washing these two kinds dough in water, we noticed how the gluten changed in these two kinds of flour. The elastics and texture of those two kinds of flour presented different features.
  The method of making piecrust is totally different that of cookies. I used to mix everything up by hands. It is not to knead the dough, but just to gather and compact it until it is a smooth ball. It is very important to chill the raw material so that we can make sure the dough is not too soft to stick to the table. The flour of cookie needs to be stirred and chilled before it is put into the oven. Piecrust must be flakey but not tough; the cookie cannot be too tight or dense or spread.
  It is not that easy to make these two kinds of dessert even when we are under guidance. I always forget to follow the steps to make either piecrust or cookies, but mix everything together. Following the direction is significant when we are preparing food because this may effect taste.   

  Sometimes we cannot control the timing very well, resulting in too tough or too tight products. I did not oven the piecrust in enough time, so the flakey did not come out. I still need to practice more and control the time of oven.