Denpasar –
Nastar is a typical Eid al -Fitr cake. This cake must be on the table and is a favorite of many people.
The following recipe presents nastar with a soft texture, melted in the mouth, and anti -cracking, suitable as a treat for guests during Eid.
History of Nastar
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In its history, Nastar originated from the Netherlands and was known by the name Ananas Taartjes or Pineapple Taart, which means pine pineapple pie in mini size. Therefore, the nastar dough does not require a process of shaking or stirring that is too strong.
This cake has a crispy outer with a sweet taste, while the filling is in the form of pineapple jam that gives a balanced acid and sweet blend. Nastar is also present in various shapes, ranging from rolls, baskets, leaves, to resembling pineapple or diamonds.
If you want to make a classic nastar round, you can try the following recipe. Be sure to pay attention to tips in making pineapple jam and roasting techniques so that the results are perfect.
The following recipe is divided into two parts, starting from making the pineapple jam first. For the effectiveness of time, it is better for pineapple jam to be made the day before. If you don’t have time to make your own, you can order or buy pineapple jam in an online store. Choose the one that is not too hard or uses a lot of sugar, yes!
Pineapple jam recipe for long -lasting nastar
A few tips on making pineapple jam, don’t throw pineapple and inner tubers. Choose pineapple Palembang or pineapple with low water content so that the yield of pineapple jam is better.
So that the results of pineapple jam are not brown, avoid using an iron pan and use Teflon. Then, so that long -lasting pineapple jam use pure sugar without a mixture of artificial sweeteners. The following recipe:
Total presentation time: 60 minutes
Preparation Duration: 15 minutes
Cuisine Duration: 45 minutes
Total Duration: 60 minutes
Material:
- 1 kg of pineapple
- 40 g of cinnamon stems
- 5 G Clove
- 350 g of sugar
How to make:
1. Grated all parts of the pineapple. Starting from the eyes, pineapple meat to the inner tubers.
2. Add grated pineapple, cinnamon stems and cloves. Cook while stirring until the water dries.
3. Add sugar. Mix well until the jam mixture releases water again.
4. Cook the dough jam while continuing to stir until the pineapple jam thickens.
5. Cool jam first, then round shape weighing 4-5 grams.
6. Pineapple jam is ready to be used for nastar stuffing.
Material
Cake dough:
• 150 g of butter
• 100 g margarine
• 20 g fullcream milk powder
• 2 egg yolk egg yolk
• 80 g sugar powder, strain
Sift into one:
• 300 g of low protein flour
• 50 g of cornstarch
Stuffing:
• Pineapple jam
Spread, shake into one:
• 2 egg yolk egg yolk
• 1 drop of yellow cake coloring
• 1 tablespoon of liquid milk
How to make nastar:
1. Pineapple jam can be prepared at the day before making nastar. The shape of the jam becomes small spheres. Set aside.
2. Leave the butter for a while at room temperature until it is rather soft. Put it in a container, add margarine and sugar powder.
3. Beat with low speed mixer to fuse.
4. Add the egg yolk one by one while stirring until blended.
5. Add a gradual mixture of flour while stirring well until it becomes a smooth dough. If the dough feels a bit soft, keep it in the refrigerator for a while.
6. The shape of the dough into balls and then flat. Fill with pineapple jam balls and round again. It’s also possible if you want to make another shape according to taste.
7. Arrange on a flat pan then bake in an oven that has been heated with a temperature of 150 C. After 10 minutes remove from the oven, let stand until slightly warm.
8. Brush the surface with a spread material, using a small brush to smooth.
9. Bake back for 20 minutes until evenly cooked.
10. Lift and chill.
11. Pack in an airtight container.
(NOR/NOR)
