After yesterday working on croissants, sour dough dough, and
Tartlet. Today we are more focused on making tartlets.
Arriving at the pastry, we took out the sour bread dough
from the chiller, and shaped it and then proofed it again for an hour. Then I
made a tartet again with a thinness of 0.5 inch. Obviously you have to be
careful. After the tartlet dough is made, I put it in the chiller so it doesn't
get too soft when I want to make it later. While we waited, we carved the sour
bread mixture, then made it for almost an hour.
After that we formed the tartlet with the largest and medium
size. Then save it in the chiller again before baking. And the result is....
perfect !. Then I store it well in a pastry chiller in a wrapped condition.
Here are some of the documentation that I had done today.
Thank you for reading!
Tidak ada komentar:
Posting Komentar