KOMPAS.com – How to make nastar complete with the pineapple jam filling you can in this recipe.
First make the pineapple nastar, sugar, and clove, then round and fill it into the dough of the nastar skin.
It doesn’t matter to make nastar for Eid cake stock later. Simply make sure to store the nastar in the jar when the warm temperature conditions have decreased so as not to be moldy.
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Nastar recipe
Check out the nastar recipe for Eid cake from the book “Pastry and Bakery: Home Cake“(2014) by Ayu Kharie published by the following Dedia Pustaka.
Material:
- 300 grams of multipurpose flour
- 30 gr of cornstarch
- 2 tablespoons of milk powder
- 100 gr margarine
- 150 grams of butter
- 75 grams of refined sugar
- 1/2 tsp vanilla
- 3 egg yolks
- 3 egg yolks for spread, mix with 1 tsp thick cream
Contents:
- 250 grams of pineapple flesh, choose the ripe one
- 200 grams of sugar
- 8 Clove Kuntum
- 3 cm cinnamon
- 1/4 tsp salt
- 1 tsp margarine
How to make nastar
1. Make the contents of the nastar by grating pineapple flesh, mixed with sugar, cloves, cinnamon, and salt. Stir well. Heat with medium heat while stirring occasionally until thick.
Reduce the heat, continue cooking pineapple until brownish. Remove, give margarine. Stir well. Set aside.
2. Swing flour with cornstarch and milk powder. Set aside.
3. Beat margarine, butter, and refined sugar, for a few seconds until the sugar dissolves. Add the egg yolk, beat for a while until smooth. Enter the flour mixture little by little while stirring with a wooden spoon.
Take one teaspoon of the dough, flatten it. Give a little pineapple jam, the shape of the dough becomes round.
4. Place it away on a baking sheet. Rub with egg yolks. Bake in an oven at a temperature of 120-150 degrees Celsius until fragrant and starts to cook.
5. Remove the baking sheet, rub the cake with egg yolks. Bake again until cooked. Remove and chill.
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