Roll out the savoury shortcrust pastry to 0.4cm thick.Make the pastry a bit larger than the mould and press down lightly.Cut off excess pasty.Prick the base of the pastry thoroughly with fork.
棍将团挞压至0.4厘米厚,大于挞盘,然后切掉多馀,于挞底刺上小孔。
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