Golden Nastar And Good Nastar Use What Flour

Good Nastar Use What Flour?

3. what flour is right for nastar cake? use low protein flour, for example on the market the key brand flour is Bogasari output.

Why Nastar Skin Bruntus?

Smearing egg yolks on a hot cake will cause the cake to crumble because egg yolks are easy to cook when exposed to heat. Egg yolks that are directly exposed to heat will cook so that they harden and become lumpy.

How Many Eggs For Nastar Cake?

Nastar pineapple jam 1 kg 350 grams margarine. 6 egg yolks. 150 grams of powdered sugar. 1 kg of low protein flour.

Ingredients

150 gr low protein flour
50 gr powdered milk
50 gr cornstarch
125 gr cold butter from the fridge (I used full butter)
50 g powdered sugar
2 egg yolks

Spread 1

2 pcs kutel
1 tts egg yolk coloring (if using omega/kmpung eggs, you don't need to add dye)

Spread 2

2 pcs kutel
tsp liquid milk
tsp honey
tsp oil

Method

• Preheat oven 10 minutes before baking
• Beat butter & powdered sugar for 1 minute, add egg yolks, beat for a few seconds as long as it's smooth..
• Enter the sifted flour, milk & cornstarch.. stir with a spatula/wooden spoon until smooth..
Put in the fridge for 30 minutes..then print
If you make several recipes, it's better to take a little dough, the rest of the dough, leave it in the refrigerator covered with wrap.
take the dough filled with jam (me jam 3 g, dough 7 g)
Bake the dough at a low temperature of around 130°c on the bottom fire for 40-50 minutes.. (put the top shelf on) and let it cool..
• then apply with the first coat of gel.. let the coat dry for about 10 minutes..
• Bake using a lower fire on the top rack, about 5 minutes at a temperature of 120°c
• take out the dough, let the steam disappear, baste again with the 2nd spread..bake again at 100°c over high heat for about 3-5 minutes until golden yellow, put on the bottom shelf.. (if using otang, put the top shelf)
• let it cool down..