awesome picture by @anggreklestari
Hello foodies..
Today I want to share a nastar recipe that I've previously posted
But this time I want to add some techniques how to make it
Making nastar is very easy
However, many tricks we must understand in order for nastar to be soft and melted
Halo foodies..
Hari ini aku ingin share resep nastar yang sebelumnya pernah aku posting
Namun kali ini aku ingin menambahkan beberapa teknik cara pembuatannya
Membuat nastar sangat mudah
Namun, banyak berapa trik yang harus kita pahami agar nastar lembut dan lumer.
Making Jam
Membuat selai
In making jam, we have to choose a sweet and fresh pineapple fruit. In making jam, we can use pineapple eyes to make the jam fragrant and not watery. | Dalam membuat selai, kita harus memilih buah nanas yang manis dan segar. Dalam membuat selai, kita dapat menggunakan mata nanas agar selai wangi dan tidak berair.
In addition, when cooking pineapple jam, we need patience, because pineapple jam should be monitored so as not to burn quickly. Must be kneaded at all times so that the sugar does not become caramelized quickly. | Selain itu, saat memasak selai nanas, kita memerlukan kesabaran, karena selai nanas harus dipantau agar tidak cepat gosong. Harus setiap saat diuleni agar gulanya tidak menjadi karamel dengan cepat.
- At the time of cooking pineapple, we need agar-agar to make our jam soft and melted. Entering sugar should also use techniques. Sugar is incorporated when the pineapple is dry. | Pada saat memasak nanas, kita memerlukan agar-agar untuk membuat selai kita lembut dan lumer. Memasukkan gula juga harus pakai teknik. Gula dimasukkan ketika nanas sudah kering.
Baking Techniques
Teknik Baking
- Nastar is identical to wijsman butter, if less butter wisjman taste will be different. | Nastar identik dengan butter Wijsman, apabila kurang butter wisjman rasanya akan berbeda.
- When starting to donate the ingredients also needed a good technique, the material does not need to be in the old mixer because it will make the dough break and nastar will be hard. Because flour has gluten that tinggu if long mixed. | Saat mulai mengadon bahan juga dibutuhkan teknik yang baik, bahan tidak perlu di mixer lama karena akan membuat adonan pecah dan nastar akan keras. Disebabkan karena tepung memiliki gluten yang tinggu apabila lama dimixer.
- Good nastar has a soft dough texture. Not easily broken when mixed with pineapple jam. | Nastar yang baik memiliki tekstur adonan yang lembut. Tidak mudah pecah saat dicampur dengan selai nanas.
- Baking techniques that are in the upper and lower heat 150oC for 30 minutes, then issued to be smeared on the top of the nastar to embellish the shape of nastar. | Teknik dalam memanggang yaitu di api atas dan bawah 150oC selama 30 menit, kemudian dikeluarkan untuk dioles pada bagian atas nastar untuk memperindah bentuk nastar.
Here are some techniques in making nastar, you can try it at home.
Inilah beberapa teknik dalam membuat nastar, kalian bisa mencobanya dirumah.
Leave a comment when you try to stay home.
Tinggalkan komentar apabila kalian sudah mencoba dirumah.
Author: Aswita
You can find me instagram @aswitasoe
Email: [email protected]
Take a pict by Iphone 11
A women obsessed planting and cooking.
See you soon!!
BYE!!
Thanks for the gift. I love the taste for sure. and my mom too :)
Thankyou mba :)
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