Enak pol! NASTAR DESSERT BOX!
Bolu
Nastar Dessert Box with Pineapple Jam and Cheese Cream
Bahan
Crumble:
Cheese cream:
Selai nanas:
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:
Selai nanas:
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
Bolu
Nastar Dessert Box with Pineapple Jam and Cheese Cream
Enak pol! NASTAR DESSERT BOX!
Enak pol! NASTAR DESSERT BOX!
Bahan
Crumble:
Cheese cream:
Selai nanas:
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:
Selai nanas:
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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