RESEP NASTAR LEMBUT LUMER DAN KINCLONG ANTI RETAK
Nastar Nanas
Soft Melt-in-the-Mouth Glossy Nastar Pineapple Tarts
Bahan
Bahan Olesan:
Cara Membuat
- Siapkan wadah, masukkan 200 gram margarin dan 175 gram butter.
- Masukkan 30 gram gula halus, lalu aduk dengan spatula hingga tercampur rata dan jangan sampai overmix.
- Masukkan 3 kuning telur, lalu aduk hingga tercampur rata.
- Masukkan setengah sendok teh vanili bubuk, lalu aduk kembali hingga tercampur rata.
- Masukkan 525 gram tepung terigu protein rendah, 30 gram tepung maizena, dan 40 gram susu bubuk, lalu aduk dengan spatula hingga tercampur rata.
- Ambil sedikit adonan lalu pulung membentuk bulatan; jika sudah bisa dipulung berarti adonan kalis dan siap dibentuk.
- Ambil adonan dengan sendok takar sekitar 9 gram, pipihkan, beri bulatan selai nanas di tengah, lalu bungkus dan pulung hingga bulat mulus.
- Tata bulatan nastar di atas loyang yang tidak perlu dioles margarin, dan lakukan hingga seluruh adonan selesai dibulatkan.
- Panaskan oven sekitar 10 menit, letakkan loyang di rak tengah, lalu panggang pada suhu 170 derajat Celcius dengan api atas dan api bawah sekitar 20 menit hingga matang.
- Sambil menunggu, campur 3 kuning telur dengan 3 sendok makan minyak goreng lalu aduk hingga tercampur rata.
- Tambahkan sedikit pewarna makanan warna kuning telur agar warnanya lebih terang, aduk rata, lalu tutup dengan plastik jika belum digunakan.
- Angkat loyang dari oven lalu diamkan sekitar 15 menit hingga cookiesnya dingin.
- Olesi cookies dengan bahan olesan tipis dan merata, lalu ulangi olesan sekali lagi mulai dari yang pertama dioles.
- Panaskan kembali oven sekitar 10 menit, letakkan loyang di rak paling bawah, lalu panggang pada suhu 180 derajat Celcius dengan api bawah saja sekitar 10 hingga 15 menit hingga matang.
- Keluarkan loyang dari oven lalu biarkan cookies benar-benar dingin sebelum dilepaskan dari loyang.
- Simpan nastar di dalam toples tertutup rapat supaya tetap renyah dan tahan lama.
Ingredients
Egg wash:
Steps
- Prepare a bowl and add 200 g margarine and 175 g butter.
- Add 30 g powdered sugar, then stir with a spatula until evenly combined, taking care not to overmix.
- Add 3 egg yolks, then stir until evenly combined.
- Add half a teaspoon of vanilla powder, then stir again until evenly combined.
- Add 525 g low-protein wheat flour, 30 g cornstarch and 40 g milk powder, then stir with a spatula until evenly combined.
- Take a little dough and roll it into a ball; if it rolls easily the dough is smooth and ready to shape.
- Scoop out about 9 g of dough with a measuring spoon, flatten it, place a ball of pineapple jam in the centre, then wrap and roll it into a smooth ball.
- Arrange the nastar balls on a baking tray, which does not need greasing, and continue until all the dough is shaped.
- Preheat the oven for about 10 minutes, place the tray on the middle rack, then bake at 170 degrees Celsius with top and bottom heat for about 20 minutes until done.
- While waiting, mix 3 egg yolks with 3 tbsp cooking oil and stir until evenly combined.
- Add a little egg-yellow food colouring so the colour is brighter, stir until even, then cover with plastic if it is not yet being used.
- Take the tray out of the oven and leave it for about 15 minutes until the cookies cool.
- Brush the cookies with the egg wash thinly and evenly, then repeat the brushing once more starting from the first one brushed.
- Preheat the oven again for about 10 minutes, place the tray on the lowest rack, then bake at 180 degrees Celsius with bottom heat only for about 10 to 15 minutes until done.
- Take the tray out of the oven and let the cookies cool completely before lifting them off the tray.
- Store the nastar in an airtight jar so they stay crisp and keep well.
Cook Mode
RESEP NASTAR LEMBUT LUMER DAN KINCLONG ANTI RETAK
RESEP NASTAR LEMBUT LUMER DAN KINCLONG ANTI RETAK
Bahan
Bahan Olesan:
Cara Membuat
- Siapkan wadah, masukkan 200 gram margarin dan 175 gram butter.
- Masukkan 30 gram gula halus, lalu aduk dengan spatula hingga tercampur rata dan jangan sampai overmix.
- Masukkan 3 kuning telur, lalu aduk hingga tercampur rata.
- Masukkan setengah sendok teh vanili bubuk, lalu aduk kembali hingga tercampur rata.
- Masukkan 525 gram tepung terigu protein rendah, 30 gram tepung maizena, dan 40 gram susu bubuk, lalu aduk dengan spatula hingga tercampur rata.
- Ambil sedikit adonan lalu pulung membentuk bulatan; jika sudah bisa dipulung berarti adonan kalis dan siap dibentuk.
- Ambil adonan dengan sendok takar sekitar 9 gram, pipihkan, beri bulatan selai nanas di tengah, lalu bungkus dan pulung hingga bulat mulus.
- Tata bulatan nastar di atas loyang yang tidak perlu dioles margarin, dan lakukan hingga seluruh adonan selesai dibulatkan.
- Panaskan oven sekitar 10 menit, letakkan loyang di rak tengah, lalu panggang pada suhu 170 derajat Celcius dengan api atas dan api bawah sekitar 20 menit hingga matang.
- Sambil menunggu, campur 3 kuning telur dengan 3 sendok makan minyak goreng lalu aduk hingga tercampur rata.
- Tambahkan sedikit pewarna makanan warna kuning telur agar warnanya lebih terang, aduk rata, lalu tutup dengan plastik jika belum digunakan.
- Angkat loyang dari oven lalu diamkan sekitar 15 menit hingga cookiesnya dingin.
- Olesi cookies dengan bahan olesan tipis dan merata, lalu ulangi olesan sekali lagi mulai dari yang pertama dioles.
- Panaskan kembali oven sekitar 10 menit, letakkan loyang di rak paling bawah, lalu panggang pada suhu 180 derajat Celcius dengan api bawah saja sekitar 10 hingga 15 menit hingga matang.
- Keluarkan loyang dari oven lalu biarkan cookies benar-benar dingin sebelum dilepaskan dari loyang.
- Simpan nastar di dalam toples tertutup rapat supaya tetap renyah dan tahan lama.
Ingredients
Egg wash:
Steps
- Prepare a bowl and add 200 g margarine and 175 g butter.
- Add 30 g powdered sugar, then stir with a spatula until evenly combined, taking care not to overmix.
- Add 3 egg yolks, then stir until evenly combined.
- Add half a teaspoon of vanilla powder, then stir again until evenly combined.
- Add 525 g low-protein wheat flour, 30 g cornstarch and 40 g milk powder, then stir with a spatula until evenly combined.
- Take a little dough and roll it into a ball; if it rolls easily the dough is smooth and ready to shape.
- Scoop out about 9 g of dough with a measuring spoon, flatten it, place a ball of pineapple jam in the centre, then wrap and roll it into a smooth ball.
- Arrange the nastar balls on a baking tray, which does not need greasing, and continue until all the dough is shaped.
- Preheat the oven for about 10 minutes, place the tray on the middle rack, then bake at 170 degrees Celsius with top and bottom heat for about 20 minutes until done.
- While waiting, mix 3 egg yolks with 3 tbsp cooking oil and stir until evenly combined.
- Add a little egg-yellow food colouring so the colour is brighter, stir until even, then cover with plastic if it is not yet being used.
- Take the tray out of the oven and leave it for about 15 minutes until the cookies cool.
- Brush the cookies with the egg wash thinly and evenly, then repeat the brushing once more starting from the first one brushed.
- Preheat the oven again for about 10 minutes, place the tray on the lowest rack, then bake at 180 degrees Celsius with bottom heat only for about 10 to 15 minutes until done.
- Take the tray out of the oven and let the cookies cool completely before lifting them off the tray.
- Store the nastar in an airtight jar so they stay crisp and keep well.
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