Cooking Steps

1. 

   Step1:Soften the cream at room temperature. Put it into a mixing basin. Mix with other materials to form a ball. Then refrigerate for about 2 hours.

2. 

   Step2:Take out the dough. Sprinkle a little hand powder on the table. Dry press with a rolling pin to make it about 0.5cm thick.

3. 

   Step3:Put the tartan skin into the model gently. Press the tartan skin tightly on the edge of the model with the thumb of both hands.

4. 

   Step4:Knead and rotate. Then cut off the extra dough with a cutting knif

5. 

   Step5:The tartan skin needs to be about 0.5cm higher than the model. Prick a small hole in the bottom of the tarts with a fork. Wake up for about half an hour.

6. 

   Step6:Press the tarts tightly with oil paper. Put heavy stones on them. Put them into the oven and bake them.

7. 

   Step7:Don't over stir. Just mix to form a ball.

8. 

   Step8:The salty Tartan skin formula will produce more gluten due to the addition of fresh milk and more liquid content. Therefore, with the addition of heavy stone, the shape of the roasted Tartan skin will be complete. Sweet tarts need not be baked with heavy stones.

9. 

   Step9:If the stuffing is to be baked in the oven, the tarts will be filled directly and then baked. If the filling doesn't need to be baked, prick a few holes in the bottom of the tarts. Bake it after waking up for more than half an hour. Fill the filling after baking. Bake in the oven after waking up. The tarts are not easy to deform.

10. 

    Step10:The process of making sweet tarts is the same as salty tarts, but the formula and baking temperature are slightly different.