Aneka Resap Kue Nastar

Round shape pastries are usually a snack dish that is mandatory during the Eid holiday. But actually this nastar cake is also delicious and delicious to be used as a daily snack. The savory taste with a blend of sweet and sour pineapple jam certainly makes everyone addicted to eating it.

Nastar cake is indeed one of the most popular Lebaran pastries by Indonesian families. It is almost certain that this one pastry must be on the guest table or jar when Lebaran arrives. Maybe even if there's no nastar, someone will ask.

The ingredients for making cakes are actually quite simple. Not much different from the ingredients for making other Eid cookies. But many of us fail and the results are not soft and even hard. In fact, it may break when baked in the oven or too charred so it is not beautiful in color.

How to make soft and melted nastar cakes in the mouth does require special attention. To make soft nastar cakes and not harden, the first thing to consider is when shaking or mixing the butter. Do not be too long and when stirring the dough, just use a spatula. Do not knead by hand because later it can melt the butter. The ready made nastar cake recipe should be made right away, don't wait long to make the butter-containing mixture slightly soft and the result is not crispy.

The next tip for making soft nastar is not toasting with too much fire. If you use an oven too hot other than being able to burn it will also make the skin of the skin easily broken and cracked. The dough for the cake skin is also not too thin. In addition, the contents of pineapple jam are just enough.