Cooking Steps

1. 

   Step1:The high gluten powder is mixed with the low gluten powder.

2. 

   Step2:Make skin noodles. Dissolve sugar and salt in water. Then add lard into low and high gluten flour. Pour in water and flour and knead the dough until it is smooth. Then cover the kneaded dough with towel to wake up. Semih.

3. 

   Step3:Make the pastry when you wake up. Add the lard into the low gluten flour, rub the flour, and rub the flour with the palm to the same degree as the hardness of the pastry.

4. 

   Step4:Put the pastry in the leather. Wrap it up. Roll the pastry gently. First, then, pull the pastry apart. Then, play the pastry a little and roll it into a rectangle.

5. 

   Step5:Fold three layers at a time, roll out the face, fold four layers again, roll out the face, roll out the face into a rectangle. Three times is enough. It's better to have one ice after each fold. Take out the roll out the face until the ice is hard. If you want to improve the crispness, brush a layer of lard before each fold. If you brush a layer of lard after each fold, it will be very fluffy after baking the crispness.

6. 

   Step6:Roll it into a rectangle. Use a knife to remove the burrs around. The speed of deburring needs to be fast. The thickness is about 0.4-0.5cm. The length is about 6cm. The width is about 2cm. One is divided into two.

7. 

   Step7:How to cut the leather surface with a knife? The middle part is long and both sides are short. It can be twisted into a twist. It can also be punched with a toothpick. It can be deflated. It will be crispy after baking. Put it in the baking tray and bake it. The baking time is - 200 degrees. The baking time is - 25 minutes

8. 

   Step8:Make custard jam. Mix the low gluten powder and sugar together. Then pour in the milk. Put in 2 yolks. Boil over low heat. Stir the jam while cooking.

9. 

   Step9:Take out the baked pastry and cool it. Then mount the tarta sauce on the pastry with flower mounting and put on the strawberry embellishment platter.