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500 gr Frozen Mix berries (Blackberry, blueberry and raspberry)
250 gr granulated sugar
How to make
1. Filling: Put the grated pineapple into a Teflon pan, also add frozen mix berries, cook for 30 minutes over low heat, stir occasionally and press down on the mixed berries with a wooden spoon to crush them.
After the juice starts to dry, add the granulated sugar, stir continuously until the jam can be pulverized, remove and let cool. take 1/2 tsp jam and shape into rounds, set aside.
3. Beat with a low speed mixer the butter, vanilla and powdered sugar for 2 minutes. Add the egg yolks and beat again on low speed until combined, turn off the mixer.
4. Enter the flour, cornstarch, and milk powder, stir with a spatula until well blended. Set aside 70 grams of dough. and the rest is added with black cocoa, stir with a spatula until completely blended.
4. Roll out the dough as desired (my case is 8 grams), flatten, put the filling and then round it. Arrange the nastar on a baking sheet that has been lined with parchment paper.
5. For the top decoration, roll out the white dough to a thickness of 1/2 cm. Then cut it with a star/jasmine shape pondan mold, then place it on the nastar and press it so that the white dough sticks to the nastar. Oven Nastar with a temperature of 140⁰C until cooked. Put it out of the oven and let it chill.
6. Store the nastar in an airtight container / jar.
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