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.
面棍将面团挞皮压至0.4厘米厚，皮大于挞盘，然后切掉多馀面皮，叉于挞底
上小孔。
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.
面棍将面团挞皮压至0.4厘米厚，皮大于挞盘，然后切掉多馀面皮，叉于挞底上小孔。
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