NASTAR LUMER! Pasti jadi!
Selai nanas
Melt-in-Your-Mouth Pineapple Tarts (Nastar)
Bahan
Kulit nastar:
Polesan:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Kupas dan potong-potong nanas.
- Blender nanas dengan sedikit air sampai halus, sisihkan sebagian air blenderan supaya sisa nanas mudah diblender.
- Tuang semua nanas halus ke panci, tambahkan kayu manis dan cengkeh.
- Masak di api sedang sampai airnya menguap, lalu kecilkan api dan aduk sesekali sampai nanas menciut dan kering.
- Setelah benar-benar kering, masukkan gula pasir dan masak lagi di api kecil sambil terus diaduk sampai selai mengikat dan padat.
- Angkat selai dan sebar di piring supaya cepat dingin.
- Timbang selai 6 gram per bagian lalu bulatkan semuanya.
- Kocok margarin, mentega tawar, garam, gula halus, dan vanilla extract sampai pucat dan mengembang.
- Masukkan satu kuning telur dan aduk sampai rata.
- Ayak tepung serba guna, susu bubuk, dan maizena jadi satu.
- Masukkan campuran tepung ke adonan mentega secara bertahap, aduk dengan spatula sampai menjadi adonan.
- Tutup adonan dan istirahatkan di kulkas minimal 10 menit supaya lemaknya mengeset.
- Timbang adonan kulit 8 gram per bagian.
- Panaskan oven di suhu 150-160 derajat api atas dan bawah.
- Pipihkan adonan kulit, isi dengan bola selai nanas, bungkus dan bulatkan, lalu tata di loyang.
- Panggang di oven yang sudah panas selama 20-25 menit sampai matang.
- Buat polesan dengan menyaring tiga kuning telur, lalu campur dengan minyak dan vanilla.
- Keluarkan nastar, poles seluruh permukaannya dengan kuning telur sebanyak dua kali.
- Panggang kembali 10-15 menit sampai warnanya mengilap dan cantik.
Ingredients
Nastar crust:
Egg wash:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Peel and cut the pineapples into pieces.
- Blend the pineapple with a little water until smooth, setting aside some of the liquid so the rest blends easily.
- Pour all the blended pineapple into a pot and add the cinnamon sticks and cloves.
- Cook over medium heat until the water evaporates, then lower the heat and stir occasionally until the pineapple shrinks and dries out.
- Once fully dry, add the sugar and cook again over low heat, stirring constantly until the jam thickens and holds together.
- Take the jam off the heat and spread it on a plate to cool quickly.
- Weigh the jam into 6 gram portions and roll them all into balls.
- Beat the margarine, unsalted butter, salt, icing sugar, and vanilla extract until pale and fluffy.
- Add one egg yolk and mix until combined.
- Sift the all-purpose flour, milk powder, and cornstarch together.
- Add the flour mixture to the butter mixture in stages, folding with a spatula until it comes together as a dough.
- Cover the dough and rest it in the fridge for at least 10 minutes so the fat firms up.
- Weigh the dough into 8 gram portions.
- Preheat the oven to 150 to 160 degrees Celsius with top and bottom heat.
- Flatten each piece of dough, fill with a ball of pineapple jam, seal and roll it round, then arrange on a baking tray.
- Bake in the preheated oven for 20 to 25 minutes until cooked through.
- Make the egg wash by straining three egg yolks, then mixing in the oil and vanilla.
- Take the tarts out and brush them all over with the egg wash twice.
- Return to the oven for 10 to 15 minutes until glossy and beautifully coloured.
Cook Mode
Selai nanas
Melt-in-Your-Mouth Pineapple Tarts (Nastar)
NASTAR LUMER! Pasti jadi!
NASTAR LUMER! Pasti jadi!
Bahan
Kulit nastar:
Polesan:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Kupas dan potong-potong nanas.
- Blender nanas dengan sedikit air sampai halus, sisihkan sebagian air blenderan supaya sisa nanas mudah diblender.
- Tuang semua nanas halus ke panci, tambahkan kayu manis dan cengkeh.
- Masak di api sedang sampai airnya menguap, lalu kecilkan api dan aduk sesekali sampai nanas menciut dan kering.
- Setelah benar-benar kering, masukkan gula pasir dan masak lagi di api kecil sambil terus diaduk sampai selai mengikat dan padat.
- Angkat selai dan sebar di piring supaya cepat dingin.
- Timbang selai 6 gram per bagian lalu bulatkan semuanya.
- Kocok margarin, mentega tawar, garam, gula halus, dan vanilla extract sampai pucat dan mengembang.
- Masukkan satu kuning telur dan aduk sampai rata.
- Ayak tepung serba guna, susu bubuk, dan maizena jadi satu.
- Masukkan campuran tepung ke adonan mentega secara bertahap, aduk dengan spatula sampai menjadi adonan.
- Tutup adonan dan istirahatkan di kulkas minimal 10 menit supaya lemaknya mengeset.
- Timbang adonan kulit 8 gram per bagian.
- Panaskan oven di suhu 150-160 derajat api atas dan bawah.
- Pipihkan adonan kulit, isi dengan bola selai nanas, bungkus dan bulatkan, lalu tata di loyang.
- Panggang di oven yang sudah panas selama 20-25 menit sampai matang.
- Buat polesan dengan menyaring tiga kuning telur, lalu campur dengan minyak dan vanilla.
- Keluarkan nastar, poles seluruh permukaannya dengan kuning telur sebanyak dua kali.
- Panggang kembali 10-15 menit sampai warnanya mengilap dan cantik.
Ingredients
Nastar crust:
Egg wash:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Peel and cut the pineapples into pieces.
- Blend the pineapple with a little water until smooth, setting aside some of the liquid so the rest blends easily.
- Pour all the blended pineapple into a pot and add the cinnamon sticks and cloves.
- Cook over medium heat until the water evaporates, then lower the heat and stir occasionally until the pineapple shrinks and dries out.
- Once fully dry, add the sugar and cook again over low heat, stirring constantly until the jam thickens and holds together.
- Take the jam off the heat and spread it on a plate to cool quickly.
- Weigh the jam into 6 gram portions and roll them all into balls.
- Beat the margarine, unsalted butter, salt, icing sugar, and vanilla extract until pale and fluffy.
- Add one egg yolk and mix until combined.
- Sift the all-purpose flour, milk powder, and cornstarch together.
- Add the flour mixture to the butter mixture in stages, folding with a spatula until it comes together as a dough.
- Cover the dough and rest it in the fridge for at least 10 minutes so the fat firms up.
- Weigh the dough into 8 gram portions.
- Preheat the oven to 150 to 160 degrees Celsius with top and bottom heat.
- Flatten each piece of dough, fill with a ball of pineapple jam, seal and roll it round, then arrange on a baking tray.
- Bake in the preheated oven for 20 to 25 minutes until cooked through.
- Make the egg wash by straining three egg yolks, then mixing in the oil and vanilla.
- Take the tarts out and brush them all over with the egg wash twice.
- Return to the oven for 10 to 15 minutes until glossy and beautifully coloured.
Cook Notes
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