NASTAR JADUL KULIT RENYAH
Resep selai nanas https://youtube.com/shorts/tdbuiQYqiDk?si=Evl4J606EyHPK2RO
Old School Nastar with a Crisp Crust
Bahan
Bahan kulit :
Bahan isian :
Tips memanggang menggunakan oven listrik :
Cara Membuat
- Di bowl yang cukup besar, masukkan 200 gram margarin dan 20 gram gula pasir.
- Kocok menggunakan whisker sampai tercampur rata dan lembut.
- Masukkan 30 gram kental manis dan 1 butir telur utuh beserta putihnya, lalu kocok sampai tercampur rata.
- Masukkan 25 gram susu bubuk dan tepung terigu, sisakan sekitar seperempat takaran terigunya, lalu aduk sampai tercampur rata.
- Lanjutkan mencampur menggunakan tangan dan masukkan sisa tepung terigu secara bertahap sampai adonan tidak lengket lagi di tangan.
- Timbang adonan 35 gram per buah, padatkan, dan simpan di bowl sampai semua adonan selesai ditimbang.
- Ambil satu adonan, bulatkan, lalu tekan bagian tengahnya dengan jempol hingga berbentuk mangkok, jangan terlalu tipis agar tidak sobek.
- Masukkan satu bulatan selai nanas ke dalamnya lalu rapatkan sampai tertutup rapat.
- Bulatkan kembali sebentar, lalu bentuk meruncing di satu sisi menyerupai daun bulat.
- Jepit permukaan nastar menggunakan penjepit nastar.
- Panggang dengan suhu 130 derajat Celsius api atas bawah; permukaannya tidak perlu dioles kuning telur agar tampilannya lebih jadul dan pastikan matangnya sempurna agar renyah.
Ingredients
Crust ingredients :
Filling ingredients :
Tips for baking in an electric oven :
Steps
- In a large enough bowl, add 200 g margarine and 20 g sugar.
- Whisk until evenly combined and smooth.
- Add 30 g condensed milk and 1 whole egg including the white, then whisk until evenly combined.
- Add 25 g milk powder and the flour, holding back about a quarter of the flour, then stir until evenly combined.
- Carry on mixing by hand, adding the remaining flour in stages until the dough no longer sticks to your hands.
- Weigh out 35 g portions of dough, compact each one, and keep them in a bowl until all the dough is portioned.
- Take one portion, roll it into a ball, then press the centre with your thumb into a cup shape, not too thin or it will tear.
- Place a ball of pineapple jam inside then seal it tightly closed.
- Roll it briefly into a ball again, then taper one side into a rounded leaf shape.
- Mark the surface using nastar tongs.
- Bake at 130 degrees Celsius with top and bottom heat; the surface does not need an egg yolk wash for that old school look, and make sure they are fully baked so they stay crisp.
Cook Mode
Resep selai nanas https://youtube.com/shorts/tdbuiQYqiDk?si=Evl4J606EyHPK2RO
Old School Nastar with a Crisp Crust
NASTAR JADUL KULIT RENYAH
NASTAR JADUL KULIT RENYAH
Bahan
Bahan kulit :
Bahan isian :
Tips memanggang menggunakan oven listrik :
Cara Membuat
- Di bowl yang cukup besar, masukkan 200 gram margarin dan 20 gram gula pasir.
- Kocok menggunakan whisker sampai tercampur rata dan lembut.
- Masukkan 30 gram kental manis dan 1 butir telur utuh beserta putihnya, lalu kocok sampai tercampur rata.
- Masukkan 25 gram susu bubuk dan tepung terigu, sisakan sekitar seperempat takaran terigunya, lalu aduk sampai tercampur rata.
- Lanjutkan mencampur menggunakan tangan dan masukkan sisa tepung terigu secara bertahap sampai adonan tidak lengket lagi di tangan.
- Timbang adonan 35 gram per buah, padatkan, dan simpan di bowl sampai semua adonan selesai ditimbang.
- Ambil satu adonan, bulatkan, lalu tekan bagian tengahnya dengan jempol hingga berbentuk mangkok, jangan terlalu tipis agar tidak sobek.
- Masukkan satu bulatan selai nanas ke dalamnya lalu rapatkan sampai tertutup rapat.
- Bulatkan kembali sebentar, lalu bentuk meruncing di satu sisi menyerupai daun bulat.
- Jepit permukaan nastar menggunakan penjepit nastar.
- Panggang dengan suhu 130 derajat Celsius api atas bawah; permukaannya tidak perlu dioles kuning telur agar tampilannya lebih jadul dan pastikan matangnya sempurna agar renyah.
Ingredients
Crust ingredients :
Filling ingredients :
Tips for baking in an electric oven :
Steps
- In a large enough bowl, add 200 g margarine and 20 g sugar.
- Whisk until evenly combined and smooth.
- Add 30 g condensed milk and 1 whole egg including the white, then whisk until evenly combined.
- Add 25 g milk powder and the flour, holding back about a quarter of the flour, then stir until evenly combined.
- Carry on mixing by hand, adding the remaining flour in stages until the dough no longer sticks to your hands.
- Weigh out 35 g portions of dough, compact each one, and keep them in a bowl until all the dough is portioned.
- Take one portion, roll it into a ball, then press the centre with your thumb into a cup shape, not too thin or it will tear.
- Place a ball of pineapple jam inside then seal it tightly closed.
- Roll it briefly into a ball again, then taper one side into a rounded leaf shape.
- Mark the surface using nastar tongs.
- Bake at 130 degrees Celsius with top and bottom heat; the surface does not need an egg yolk wash for that old school look, and make sure they are fully baked so they stay crisp.
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