Soft Melted Nastar And How Long Does Nastar Cake Last

How Long Does Nastar Cake Last?

The latest Kalbar - Nastar is one type of pastries that does not last long, but if the storage method is right, this cake can last 3 to 5 months. One of the reasons why nastar cakes don't last as long as other pastries is because they contain a lot of water or butter, so the baking process must take a long time.

Should Nastar Use Cornstarch?

Some pastries are suitable for using additional cornstarch. one of them is nastar cake. according to arief, the use of cornstarch can help the nastar cake become crispier but still melt in the mouth. "The function of cornstarch is to lower the protein of the flour.

What Flour Use Nastar Cake?

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

How much is the price of 1 Kg Nastar Cake?

The price range, for example, is 1 kg of foreign tourist nastar, which is priced at IDR 180 thousand in 2020, down to 160 thousand in 2020, 2021, to 2022.

Ingredients

250 gr low protein flour
50 gr powdered milk
30 gr cornstarch
200 gr cold butter (must chill in the refrigerator first)
50 g powdered sugar
4 boiled 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
1 tsp liquid milk
tsp honey
tsp oil
1 tts egg yolk color (optional)

Pineapple jam

4 large pineapples
2 sticks of cinnamon
5-6 tablespoons sugar (if you like it sweet you can add more)

How to make

Beat butter & powdered sugar for 1 minute, add boiled egg yolk, 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, you should 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 layer of nail polish.. let it 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)
The 2x spy spread bake function is really durable... good luck