Enak pol! NASTAR DESSERT BOX!
Nastar Dessert Box
Nastar Dessert Box with Pineapple Jam and Cheese Cream
Bahan
Crumble:
Cheese cream:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Panaskan oven di suhu 170 derajat.
- Masukkan 4 butir kuning telur dan 2 butir telur utuh ke dalam mangkuk, lalu tambahkan garam dan vanila.
- Masukkan gula pasir lalu kocok sampai adonannya mengembang, kental dan berjejak.
- Ayak tepung kue, maizena, susu bubuk dan baking powder ke dalam adonan, setengah bagian dulu, lalu aduk lipat sambil membelah bagian tengahnya.
- Masukkan sisa bahan keringnya lalu aduk lipat lagi sampai rata.
- Ambil sekitar seperempat adonan lalu campurkan ke margarin yang sudah dilelehkan dan aduk sampai rata.
- Tuang campuran tadi kembali ke adonan utama lalu aduk lipat sampai benar-benar rata.
- Tuang adonan ke loyang ukuran 22 cm yang sudah dialasi kertas dan sisinya diolesi mentega, lalu ratakan.
- Banting-banting loyang untuk mengeluarkan udara, lalu panggang sekitar 25 menit sampai matang.
- Untuk crumble, campur tepung terigu protein sedang, gula halus, garam dan vanilla extract sampai rata.
- Masukkan mentega tawar yang benar-benar dingin lalu potong-potong dengan pastry cutter sampai adonannya menjadi seperti pasir.
- Simpan crumble di kulkas minimal 15 menit sampai menteganya keras lagi.
- Sebarkan crumble di atas loyang lalu panggang di suhu 160 derajat selama 20 sampai 25 menit sampai golden brown.
- Untuk cream cheese-nya, lembutkan cream cheese suhu ruang bersama vanila dan gula halus sampai tidak ada gumpalan.
- Lanjutkan mengaduk dengan whisk sampai benar-benar creamy.
- Tuang whipping cream dingin secara bertahap dalam sekitar empat tahap, aduk sampai rata di setiap tahap sampai adonannya mengental seperti mousse.
- Pindahkan cream cheese mousse ke dalam plastik segitiga.
- Encerkan selai nanas dengan sedikit air panas sampai teksturnya lebih mudah dioles.
- Buang bagian kulit bolu lalu potong bolu mengikuti ukuran box 10 x 10 cm, dan belah lagi menjadi dua lapis.
- Susun selembar bolu di dasar box lalu ratakan sekitar 50 sampai 55 gr selai nanas di atasnya.
- Semprotkan sekitar 75 sampai 80 gr cream cheese mousse di atas selai, lalu ulangi lapisannya dengan bolu, selai dan cream lagi.
- Tutup permukaannya dengan crumble yang sudah dingin sampai rata.
- Letakkan satu buah nastar di bagian tengahnya sebagai hiasan.
Ingredients
Crumble:
Cheese cream:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Preheat the oven to 170 C.
- Put 4 egg yolks and 2 whole eggs into a bowl, then add the salt and vanilla.
- Add the granulated sugar and whip until the batter is aerated, thick and leaves a trail.
- Sift in half of the cake flour, cornstarch, milk powder and baking powder, then fold, cutting through the middle.
- Add the remaining dry ingredients and fold again until combined.
- Take about a quarter of the batter and stir it into the melted margarine until combined.
- Pour that mixture back into the main batter and fold until fully combined.
- Pour the batter into a 22 cm pan lined with paper and greased at the sides, then level it.
- Tap the pan to release trapped air, then bake for about 25 minutes until done.
- For the crumble, mix the medium protein flour, icing sugar, salt and vanilla extract until combined.
- Add the very cold unsalted butter and cut it in with a pastry cutter until the mixture looks like sand.
- Chill the crumble for at least 15 minutes until the butter is firm again.
- Spread the crumble on a tray and bake at 160 C for 20 to 25 minutes until golden brown.
- For the cheese cream, soften the room temperature cream cheese with the vanilla and icing sugar until there are no lumps.
- Keep mixing with a whisk until it is properly creamy.
- Add the cold whipping cream in about four stages, mixing until smooth each time, until the mixture thickens like a mousse.
- Transfer the cheese mousse into a piping bag.
- Loosen the pineapple jam with a little hot water until it is easier to spread.
- Trim the crust off the sponge, cut it to fit the 10 x 10 cm box, then split it into two thinner layers.
- Lay one piece of sponge in the base of the box and spread about 50 to 55 g of pineapple jam over it.
- Pipe about 75 to 80 g of the cheese mousse over the jam, then repeat the layers with more sponge, jam and cream.
- Cover the top evenly with the cooled crumble.
- Set a single nastar cookie in the centre as decoration.
Cook Mode
Enak pol! NASTAR DESSERT BOX!
Enak pol! NASTAR DESSERT BOX!
Bahan
Crumble:
Cheese cream:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Panaskan oven di suhu 170 derajat.
- Masukkan 4 butir kuning telur dan 2 butir telur utuh ke dalam mangkuk, lalu tambahkan garam dan vanila.
- Masukkan gula pasir lalu kocok sampai adonannya mengembang, kental dan berjejak.
- Ayak tepung kue, maizena, susu bubuk dan baking powder ke dalam adonan, setengah bagian dulu, lalu aduk lipat sambil membelah bagian tengahnya.
- Masukkan sisa bahan keringnya lalu aduk lipat lagi sampai rata.
- Ambil sekitar seperempat adonan lalu campurkan ke margarin yang sudah dilelehkan dan aduk sampai rata.
- Tuang campuran tadi kembali ke adonan utama lalu aduk lipat sampai benar-benar rata.
- Tuang adonan ke loyang ukuran 22 cm yang sudah dialasi kertas dan sisinya diolesi mentega, lalu ratakan.
- Banting-banting loyang untuk mengeluarkan udara, lalu panggang sekitar 25 menit sampai matang.
- Untuk crumble, campur tepung terigu protein sedang, gula halus, garam dan vanilla extract sampai rata.
- Masukkan mentega tawar yang benar-benar dingin lalu potong-potong dengan pastry cutter sampai adonannya menjadi seperti pasir.
- Simpan crumble di kulkas minimal 15 menit sampai menteganya keras lagi.
- Sebarkan crumble di atas loyang lalu panggang di suhu 160 derajat selama 20 sampai 25 menit sampai golden brown.
- Untuk cream cheese-nya, lembutkan cream cheese suhu ruang bersama vanila dan gula halus sampai tidak ada gumpalan.
- Lanjutkan mengaduk dengan whisk sampai benar-benar creamy.
- Tuang whipping cream dingin secara bertahap dalam sekitar empat tahap, aduk sampai rata di setiap tahap sampai adonannya mengental seperti mousse.
- Pindahkan cream cheese mousse ke dalam plastik segitiga.
- Encerkan selai nanas dengan sedikit air panas sampai teksturnya lebih mudah dioles.
- Buang bagian kulit bolu lalu potong bolu mengikuti ukuran box 10 x 10 cm, dan belah lagi menjadi dua lapis.
- Susun selembar bolu di dasar box lalu ratakan sekitar 50 sampai 55 gr selai nanas di atasnya.
- Semprotkan sekitar 75 sampai 80 gr cream cheese mousse di atas selai, lalu ulangi lapisannya dengan bolu, selai dan cream lagi.
- Tutup permukaannya dengan crumble yang sudah dingin sampai rata.
- Letakkan satu buah nastar di bagian tengahnya sebagai hiasan.
Ingredients
Crumble:
Cheese cream:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Preheat the oven to 170 C.
- Put 4 egg yolks and 2 whole eggs into a bowl, then add the salt and vanilla.
- Add the granulated sugar and whip until the batter is aerated, thick and leaves a trail.
- Sift in half of the cake flour, cornstarch, milk powder and baking powder, then fold, cutting through the middle.
- Add the remaining dry ingredients and fold again until combined.
- Take about a quarter of the batter and stir it into the melted margarine until combined.
- Pour that mixture back into the main batter and fold until fully combined.
- Pour the batter into a 22 cm pan lined with paper and greased at the sides, then level it.
- Tap the pan to release trapped air, then bake for about 25 minutes until done.
- For the crumble, mix the medium protein flour, icing sugar, salt and vanilla extract until combined.
- Add the very cold unsalted butter and cut it in with a pastry cutter until the mixture looks like sand.
- Chill the crumble for at least 15 minutes until the butter is firm again.
- Spread the crumble on a tray and bake at 160 C for 20 to 25 minutes until golden brown.
- For the cheese cream, soften the room temperature cream cheese with the vanilla and icing sugar until there are no lumps.
- Keep mixing with a whisk until it is properly creamy.
- Add the cold whipping cream in about four stages, mixing until smooth each time, until the mixture thickens like a mousse.
- Transfer the cheese mousse into a piping bag.
- Loosen the pineapple jam with a little hot water until it is easier to spread.
- Trim the crust off the sponge, cut it to fit the 10 x 10 cm box, then split it into two thinner layers.
- Lay one piece of sponge in the base of the box and spread about 50 to 55 g of pineapple jam over it.
- Pipe about 75 to 80 g of the cheese mousse over the jam, then repeat the layers with more sponge, jam and cream.
- Cover the top evenly with the cooled crumble.
- Set a single nastar cookie in the centre as decoration.
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