100% Sukses! Resep KUE NASTAR 3.0: Gurih & Lembut Istimewa! [Cocok Untuk Lebaran]

For the complete recipe, open the description box and scroll down. *English description is at the bottom.* 00:00: Intro 01:23: Prepping the ingredients 02:49: Making the Pineapple Jam 04:20: Shaping the Pineapple Jam 05:08: Making the dough 08:55: Shaping the dough 11:22: Baking the Pineapple Tarts 13:02: Brush with egg yolk mixture and bake again (egg wash and second bake) 14:10: The dish is ready to serve #NastarRecipe #EidRecipe #DevinaHermawanRecipe ================== [INDONESIAN] Nastar Recipe (120-130 pcs) Nastar dough ingredients: 270 grams medium protein flour 110 grams cornstarch 125 grams Anchor Tinned Salted Butter or Anchor Salted Butter 125 grams Anchor Unsalted Butter 100 grams powdered milk 110 grams powdered sugar 2 egg yolks ½ teaspoon salt 75 grams Anchor Cheddar Cheese, grated Pineapple jam ingredients: 750 grams grated pineapple 160 grams granulated sugar 5 cloves 1 tablespoon Anchor Tinned Salted Butter or Anchor Salted Butter 1 tablespoon Anchor Unsalted Butter Spread ingredients: 2 egg yolks 1 tablespoon oil 1 tablespoon Anchor Full Cream Milk Steps: 1. Heat a pan, add pineapple, granulated sugar, and cloves, cook until reduced, then add Anchor Unsalted Butter and Anchor Tinned Salted Butter, cook again until combined and sticky. 2. Transfer to a bowl and let cool. 3. Shape the jam into balls using a measuring spoon measuring ¼ teaspoon or 3 grams and refrigerate. 4. For the batter, beat Anchor Mix the tinned salted butter and Anchor unsalted butter until combined, then add the powdered sugar and beat again until pale and fluffy. 5. Add the egg yolks one at a time, then add the salt and beat again. 6. Add the powdered milk, cornstarch, and sifted flour and stir with a spatula. 7. Add the Anchor Cheddar Cheese and mix well until combined. Shape into balls using a measuring spoon, measuring 1 tsp or 6-7 grams. 8. Add the pineapple jam filling and shape into balls, then place on a baking sheet lined with baking paper. 9. Bake the pineapple tarts at 130-135 degrees Celsius for 15-18 minutes. 10. For the glaze, mix the egg yolk with oil and Anchor Full Cream Milk and mix well. 11. Remove the pineapple tarts and brush with the glaze until evenly coated. Bake for another 8-10 minutes. 12. The pineapple tarts are ready to serve. Join Anchor's giveaway, purchase Anchor products, and upload your creations to Instagram Reels and tag @ANCHOR_INDONESIA. Instagram:   / anchor_indonesia   Tokopedia: https://www.tokopedia.com/fonterraoff... Shopee: https://shopee.co.id/fonterra.official Lazada: https://www.lazada.co.id/shop/lazada-... =================== [ENGLISH] Pineapple Tarts Recipe (yield 120-130 pcs) Pineapple Tart Dough ingredients: 270 g all-purpose flour 110 g cornstarch 125 g Anchor Tinned Salted Butter or Anchor Salted Butter 125 g Anchor Unsalted Butter 100 g powdered milk 110 g icing sugar 2 pcs egg yolk ½ tsp salt 75 g Anchor Cheddar Cheese, grated Pineapple Jam ingredients: 750 g grated pineapple 160g sugar 5 pcs cloves 1 tbsp Anchor Tinned Salted Butter or Anchor Salted Butter 1 tbsp Anchor Unsalted Butter Egg Wash ingredients: 2 pcs egg yolk 1 tbsp oil 1 tbsp Anchor Full Cream Milk Steps: 1. Heat the pan. Add the pineapple, sugar, and clove. Cook until the juice is reduced, then add Anchor Unsalted Butter and Anchor Tinned Salted Butter. Cook again until the jam comes together and becomes sticky. 2. Transfer to a bowl and let cool. 3. Shape the jam into balls using a measuring spoon (¼ tsp) or 3 g each. Store in the fridge. 4. For the dough, mix Anchor Unsalted Butter and Anchor Tinned Salted Butter. Then, add icing sugar and whisk until pale and fluffy. 5. Add the egg yolks one by one, then add salt and mix. 6. Sift in powdered milk, cornstarch, and flour. Mix with a spatula. 7. Add Anchor Cheddar Cheese. Mix well until the dough comes together and shape into balls using a measuring spoon (1 tsp) or 6-7 g each. 8. Add the pineapple jam. Shape into balls and arrange on a tray lined with baking paper. 9. Bake at 130°C-135°C for 15-18 minutes. 10. For the egg wash, mix the yolks with oil and Anchor Full Cream Milk. Mix well. 11. Get the tarts out and brush them with the egg wash evenly. Bake them again for 8-10 minutes. 12. The Pineapple Tarts are ready to serve. =================== Official Site: https://devinahermawan.com/ Instagram:   / devinahermawan   Business inquiries: [email protected] Don't reupload our content but you can share our videos. Production 2022 © Copyrights by Devina Hermawan.