RESEP NASTAR 1 KG LEMBUT LUMER DAN GLOWING
Nastar Selai Nanas
Soft Glossy Pineapple Nastar Cookies
Bahan
Bahan Olesan:
Cara Membuat
- Aduk 500 gr margarin, 175 gr butter blend, dan 125 gr gula halus dengan spatula sampai tercampur rata saja.
- Masukkan 4 kuning telur lalu lanjut aduk sampai tercampur rata.
- Masukkan 1 kg tepung terigu protein rendah dan 50 gr susu bubuk lalu lanjut aduk sampai tercampur rata.
- Uleni adonan sebentar sampai kalis, lembut, dan tidak lengket lagi di tangan maupun di wadahnya.
- Ambil adonan sebanyak 1 sendok takar teh atau sekitar 6 gr, pipihkan, beri selai nanas di bagian tengahnya, lalu bungkus dan pulung sampai bentuknya bulat dan mulus.
- Lakukan hal yang sama sampai seluruh adonan selesai diberi isian lalu susun di atas loyang tanpa dioles margarin.
- Panggang di rak bawah oven yang sudah dipanaskan 10 menit dengan suhu 130 derajat Celsius api atas dan api bawah sekitar 25 menit sampai bagian dasar cookiesnya kuning kecoklatan.
- Sambil menunggu, campur 3 kuning telur dengan 3 sdt minyak goreng dan sekitar 5 tetes pewarna makanan kuning tua, aduk sampai tercampur rata, lalu tutup dengan plastik supaya permukaannya tidak berkulit.
- Angkat cookies dari oven lalu diamkan sampai dingin.
- Olesi permukaan cookies dengan campuran kuning telur, lalu olesi sekali lagi supaya hasil olesannya lebih tebal dan warnanya lebih cantik.
- Panggang kembali di rak paling bawah dengan suhu 100 derajat Celsius api atas dan api bawah sekitar 10 sampai 15 menit sampai permukaannya kering dan kuning telurnya matang.
- Angkat dan keluarkan loyang dari oven, diamkan sampai cookiesnya benar-benar dingin, lalu simpan dalam toples atau wadah tertutup rapat.
Ingredients
Glaze Ingredients:
Steps
- Stir 500 g margarine, 175 g butter blend, and 125 g powdered sugar with a spatula just until evenly combined.
- Add 4 egg yolks and keep stirring until evenly combined.
- Add 1 kg low-protein flour and 50 g milk powder, then keep stirring until evenly combined.
- Knead the dough briefly until it comes together, is soft, and no longer sticks to your hands or the bowl.
- Scoop out 1 measuring teaspoon of dough, about 6 g, flatten it, put pineapple jam in the center, then wrap it up and roll it into a smooth ball.
- Repeat until all the dough has been filled, then arrange the balls on a baking tray that does not need greasing.
- Bake on the lower rack of an oven preheated for 10 minutes at 130 degrees Celsius with top and bottom heat for about 25 minutes, until the bottoms of the cookies are golden brown.
- While you wait, mix 3 egg yolks with 3 tsp cooking oil and about 5 drops of deep yellow food coloring, stir until evenly combined, then cover it with plastic so the surface does not form a skin.
- Take the cookies out of the oven and let them cool.
- Brush the tops of the cookies with the egg yolk mixture, then brush them once more so the glaze is thicker and the color prettier.
- Bake again on the lowest rack at 100 degrees Celsius with top and bottom heat for about 10 to 15 minutes, until the surface is dry and the egg yolk glaze is set.
- Take the tray out of the oven, let the cookies cool completely, then store them in a jar or an airtight container.
Cook Mode
RESEP NASTAR 1 KG LEMBUT LUMER DAN GLOWING
RESEP NASTAR 1 KG LEMBUT LUMER DAN GLOWING
Bahan
Bahan Olesan:
Cara Membuat
- Aduk 500 gr margarin, 175 gr butter blend, dan 125 gr gula halus dengan spatula sampai tercampur rata saja.
- Masukkan 4 kuning telur lalu lanjut aduk sampai tercampur rata.
- Masukkan 1 kg tepung terigu protein rendah dan 50 gr susu bubuk lalu lanjut aduk sampai tercampur rata.
- Uleni adonan sebentar sampai kalis, lembut, dan tidak lengket lagi di tangan maupun di wadahnya.
- Ambil adonan sebanyak 1 sendok takar teh atau sekitar 6 gr, pipihkan, beri selai nanas di bagian tengahnya, lalu bungkus dan pulung sampai bentuknya bulat dan mulus.
- Lakukan hal yang sama sampai seluruh adonan selesai diberi isian lalu susun di atas loyang tanpa dioles margarin.
- Panggang di rak bawah oven yang sudah dipanaskan 10 menit dengan suhu 130 derajat Celsius api atas dan api bawah sekitar 25 menit sampai bagian dasar cookiesnya kuning kecoklatan.
- Sambil menunggu, campur 3 kuning telur dengan 3 sdt minyak goreng dan sekitar 5 tetes pewarna makanan kuning tua, aduk sampai tercampur rata, lalu tutup dengan plastik supaya permukaannya tidak berkulit.
- Angkat cookies dari oven lalu diamkan sampai dingin.
- Olesi permukaan cookies dengan campuran kuning telur, lalu olesi sekali lagi supaya hasil olesannya lebih tebal dan warnanya lebih cantik.
- Panggang kembali di rak paling bawah dengan suhu 100 derajat Celsius api atas dan api bawah sekitar 10 sampai 15 menit sampai permukaannya kering dan kuning telurnya matang.
- Angkat dan keluarkan loyang dari oven, diamkan sampai cookiesnya benar-benar dingin, lalu simpan dalam toples atau wadah tertutup rapat.
Ingredients
Glaze Ingredients:
Steps
- Stir 500 g margarine, 175 g butter blend, and 125 g powdered sugar with a spatula just until evenly combined.
- Add 4 egg yolks and keep stirring until evenly combined.
- Add 1 kg low-protein flour and 50 g milk powder, then keep stirring until evenly combined.
- Knead the dough briefly until it comes together, is soft, and no longer sticks to your hands or the bowl.
- Scoop out 1 measuring teaspoon of dough, about 6 g, flatten it, put pineapple jam in the center, then wrap it up and roll it into a smooth ball.
- Repeat until all the dough has been filled, then arrange the balls on a baking tray that does not need greasing.
- Bake on the lower rack of an oven preheated for 10 minutes at 130 degrees Celsius with top and bottom heat for about 25 minutes, until the bottoms of the cookies are golden brown.
- While you wait, mix 3 egg yolks with 3 tsp cooking oil and about 5 drops of deep yellow food coloring, stir until evenly combined, then cover it with plastic so the surface does not form a skin.
- Take the cookies out of the oven and let them cool.
- Brush the tops of the cookies with the egg yolk mixture, then brush them once more so the glaze is thicker and the color prettier.
- Bake again on the lowest rack at 100 degrees Celsius with top and bottom heat for about 10 to 15 minutes, until the surface is dry and the egg yolk glaze is set.
- Take the tray out of the oven, let the cookies cool completely, then store them in a jar or an airtight container.
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