Daily Activity 22 August 2019

During the practice class today, we move to the next stage that is tartlet. Thank God, we have passed the stage of making croissants hehehe. At 8.30, we oneline at the pastry and listened the directions given by Mr. Ical. Today, we made Tartlet but only the tart crust or pie crust which was made from sugar dough. Afterward, we immediately practiced it. I prepared the ingredients needed such as soft flour, icing sugar, butter and egg.

First, add the soft flour, icing sugar and butter to the bowl or mixing bowl (if you want to use a mixer). After that, stir it until the butter is mixed with the flour, then add the eggs and stir again. After the dough is ready, the dough can be stored in a chiller or used it right away. I immediately flattened the dough using a rolling pin until the thinness reaches 0.5 cm, then put it in the mold and trim the edges.

After that, I baked the dough at a temperature of 160-170 for 15-25 minutes. Once cooked, took it from the oven and then chill it. Mine and Nata's were good but not the edges were not that good. At 14.30, we had general cleaning in each section, and at 19.00 we made a line again and the class was ended by Mr. Ical.