2 nastar cookies recipe classic and economy class ones

Knowing the type and workings of each oven is important in the process of making nastar cakes. The oven temperature and length of time I used in this recipe is for illustration purposes only. Because it is not necessarily the same as the type of oven, friends.
If you’re using an electric oven, it’s less likely that you’ll be able to use only the bottom fire. Often look into the oven. If you want more golden brown, you can use top heat for the last 2 minutes before removing it while continuing to watch.
Make sure the egg yolks are cooked through.

nastar classic recipe

pineaple jam for nastar

INGREDIENTS pineaple jam

• 1300 grams or 1.3 kilograms of grated pineapple (total net weight of pineapple after grated. So it’s not a fruit).
• 350 grams of sugar.
• 4 cloves.
• 3 cm small cinnamon ring.
• 1/2 tsp salt.

How to make Pineapple Jam

1. Pour the pineapple into the skillet.
2. Enter the cloves and cinnamon.
3. Cook on medium heat until the water reduces.
4. Then add sugar and salt.
5. Cook on low heat, stirring occasionally.
6. Cook until the liquid sugar begins to shrink and dry. If it looks starting to shrink, you have to keep stirring it so that the results are evenly dry and cooked.
7. Remember the fire must be small.
8. Remove from skillet and allow to cool completely.
9. Once cool, cover with plastic wrap so the surface doesn’t dry out. Allow 24 hours at room temperature so that the texture of the jam is more set.
10. Then round each weighing 4 grams.
11. Set aside.

nastar

INGREDIENTS of nastar dough

• 320 grams of medium protein flour or all-purpose flour (roast for about 15 minutes or until it feels lighter when stirred. Then let it cool). Nastar that uses roasted flour is usually a little more brown in color. The golden brown is better.
• 15 grams of corn starch
• 20 grams of powdered milk
• 35 grams of powdered sugar
• 1/2 tsp salt
• 135 grams of butter
• 135 grams of margarine
  Butter and margarine should be removed from the refrigerator and left at room temperature until it feels a little soft but still feels cold. So try not to get it really at room temperature or until it’s really soft. So the temperature of the dough does not rise too quickly.
• 3 egg yolks (room temperature or cold temperature is also fine)

OLIVE INGREDIENTS

• 3 egg yolks (strained)
• 1 tbsp oil
• 1 drop of honey
• 1 drop egg yolk coloring (if desired)
  Mix all and mix well. If it’s not enough, you can repeat it again with this ratio ratio.

HOW TO MAKE NASTAR

1. Put the butter and margarine in a bowl and mix well with a spatula.
2. Then add the egg yolks and mix well.
3. Enter the powdered sugar and mix well.
4. Then put a sieve on top of the container and add flour, milk powder, corn starch and strain.
5. Add salt.
6. Then mix well with a spatula and can also by hand but do not knead.
7. Put in the refrigerator (chiller) for about 15 minutes so that the temperature of the dough decreases.
8. Then remove from the refrigerator.
9. Then divide the dough into 8 grams and fill with pineapple jam.
10. Round and arrange on a baking sheet that has been lined with baking paper.
11. Put back in the refrigerator (chiller) for 20 minutes so that the temperature of the dough drops.
12. Then remove and bake in the oven. I put it in the oven at 145 degrees Celsius (top and bottom fire) and I bake it for about 40 minutes or until the nastars expand to the maximum or are almost cooked. The pan I positioned in the middle.
13. Then remove from the oven and let it cool completely.
14. Grease with egg yolk and when it’s finished all smeared then repeat the smearing from the first order before.
15. Leave for 15 minutes so that the grease dries a bit.
16. Bake at the same temperature for about 20 to 25 minutes or until the yolks are golden brown. The position of the pan I made in the middle.
17. Remove from oven and arrange on cooling rack.

nastar premium recipe

NASTAR ECONOMIC TASTE IS NOT LOST WITH PREMIUM (NO BUTTER JUST MARGARINE)
If some time ago I shared the nastar recipe using butter, this time I will share the economical version.
I highly recommend this economical nastar. Even without butter and powdered milk, the aroma and texture are still fragrant and soft. Melt in the mouth.

But don’t compare it with nastar that uses butter only for the category of nastar that only uses margarine, obviously this is really delicious.

As usual, identify each type of oven. The temperature and baking time that I use are not necessarily the same as the type of oven, friends. Frequently monitor the oven, especially in the last 5 minutes.
For the weight of the dough I use 12 grams and for jam about 5 to 6 grams. eat it.

Pineapple Jam Recipe

INGREDIENTS OF Pineapple Jam

• 1300 grams or 1.3 kilograms of grated pineapple (total net weight of pineapple after grated. So it’s not a fruit).
• 350 grams of sugar.
• 4 cloves.
• 3 cm small cinnamon ring.
• 1/2 tsp salt.

HOW TO MAKE Pineapple Jam

1. Pour the pineapple into the skillet.
2. Add cloves and cinnamon.
3. Cook on medium heat until the water reduces.
4. Then add sugar and salt.
5. Cook on low heat, stirring occasionally.
6. Cook until the liquid sugar begins to shrink and dry. If it starts to shrink, you have to keep stirring it so that the results are evenly dry and cooked.
7. Remember the fire must be small.
8. Remove from skillet and allow to cool completely.
9. Once cool, cover with plastic wrap so the surface doesn’t dry out. Allow 24 hours at room temperature so that the texture of the jam is more set.
10. Then round each weighing 4 grams.
11. Set aside.

NAstar recipe

NASTAR Dough INGREDIENTS

• 250 grams margarine (room temperature)
• 2 egg yolks at room temperature
• 30 grams of powdered sugar
• 13 grams of corn starch
• 300 grams of all-purpose flour that has been roasted about 15 to 20 minutes on low heat. Then let it cool at room temperature.

Oil Ingredients:
2 egg yolks
1/4 tsp oil

HOW TO MAKE NASTAR

1. Put the margarine in a bowl and mix well with a spatula.
2. Then add the egg yolks and mix well.
3. Enter the powdered sugar and mix well.
4. Then put the sieve on top of the container and add the flour, corn starch and strain.
5. Then mix well with a spatula and can also by hand but do not knead.
6. Then divide the dough into 12 grams and fill with pineapple jam.
7. Round and arrange on a baking sheet that has been lined with baking paper.
8. Put in the refrigerator (chiller) for 20 minutes so that the temperature of the dough drops.
9. Then remove and bake in the oven. I put it in the oven at 145 degrees Celsius (top and bottom fire) and I bake it for about 40 minutes or until the nastars expand to the maximum or are almost cooked. The pan I positioned in the middle.
10. Then remove from the oven and let it cool completely.
11. Grease with egg yolk and when it’s finished all smeared then repeat the smearing from the first order before.
12. Leave for 15 minutes so that the grease dries a bit.
13. Bake at the same temperature for about 20 to 25 minutes or until the yolks are golden brown. The position of the pan I made in the middle.
14. Remove from oven and arrange on cooling rack.
15. Let it cool completely and then arrange it in a jar.
16. Good luck.