DAILY 12 ENG

     Hallo gais. After yesterday working on croissants, sour dough dough, and Tartlet. Today we are more focused on making tartlets.

     Arrived in pastry, we took out the sour bread mixture 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 waiting, we carve the sour bread mixture, then bake 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 results are, thank God, good. Then I store it well in a chiller with a wrapped condition.