Nastar Keju Premium

PREMIUM CHEESE NASTAR (Pineapple Tart) SKIN INGREDIENTS 550-600g low-protein flour (600g results in a more durable cheese pineapple tart) 50g powdered sugar 200g Wisjman powder 200g Blueband powder 4 egg yolks 50g cedar cheese 50g Parmesan cheese 50g powdered milk 50g cornstarch 50g cornstarch Weigh and ball each 4g portion FILLING INGREDIENTS Weigh and ball each 1kg pineapple jam 4g portion GREASE INGREDIENTS 6-7 egg yolks 1/2-1 tsp melted butter STORAGE INGREDIENTS 50g grated cedar OVEN FIRST, THEN GREASE OUT THE OVEN PAN 1. Bake for 25 minutes at 150°C (middle/bottom rack) before greasing. 2. Once cooled, Brush with egg yolk + 1/4 tsp melted butter for the egg yolk. So, if you use 6 eggs, you'll need 1-2 teaspoons of melted butter. 3. Bake again at 150°C for 20-25 minutes, depending on your oven, until the cheese is golden brown. BREAD DIRECTLY IN A GAS OVEN (It's best to bake these cheese pineapple tarts in the oven first before brushing them; this way, the cheese will stay crispy longer.) 1. After the second or third brushing, bake immediately at 150°C on the bottom rack for 20 minutes (you can use the bottom heat or the top-bottom heat, depending on the time). 2. Transfer to the top rack and bake for 10 minutes. 3. Turn off the heat, move to the bottom rack and turn on the top heat and bake for 3 minutes. 895 HARDTOP JAR yields 6 jars 500g BIGGY JAR yields 4 jars CHEESE PINEAPPLE TART DOUGH 550g low gluten flour 200g butter 200g margarine 50g powdered sugar 50g milk powder 50g corn starch 50g cedar cheese 50g parmesan cheese 50g cedar cheese Weight 6-7gr FILLING 1kg pineapple paste Weight each 4gr BAKING 150C for 30-35 minutes