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Nastar Leleh di Lidah

Mei 30, 2017

Haiiii …. How are you today … staying healthy and passionate… this time I am very happy to be able to deliver my friend’s cookies and this time a cake that I really never liked. Because actually I do not like pineapple, often I get this pineapple cake that tastes like sugar, but not this time .. sweet taste of its jam fitting .. which makes delicious again is the texture of its jam is not too hard, melted and fragrant cloves … hmmm I really like the smell of cloves that blend with cinnamon … Indonesia really …

Spice is what makes Indonesia in jajah many countries because of the many varieties of spices that many abundant in our country. I am always proud to be a citizen of Indonesia .. how about you😊😊
Because I have eaten super duper cake according to my version .. there is nothing wrong if I want to share this nastar recipe, why I cate the title of melting nastar on the tongue … because that’s what happens, when entering the mouth does not need to tired chew this cake Already melted and ready in the swallow … enakkk buangett dech … recomend for you and who knows in the day of Lebaran later you can present this cake as a special dish for your favorite guests.
Cuss we start yukss execution
Nastar Leleh on the Tongue
Dough ingredients
200 gr butter (wisjman)
50 gr margarine (blueband)
2 boiled egg yolks
3 egg yolks
50 g of refined sugar
50 gr grated cheddar cheese
100 gr milk powder full cream
250 gr triangular flour
100 gr maize
1 tsp vanilla milk (larome)
Pineapple jam
6 pineapple puree
5 btr of cloves
2cm of cinnamon
500 grams of sugar
2 tablespoons juice melted with a little water
2 eggs yellow btr
1 teaspoon honey
1secs sweetened condensed milk
1 tsp vegetable oil
* Mix all ingredients
 Peanut butter, cloves, cinnamon over low heat until the water is slightly reduced add sugar stirring slowly until the water shrinks and thicken add liquid maizena to stir until thick can be in the pulung. Chill the jam after cold enter the refrigerator, if it is cold – rounded jam about 3 gr
Cake dough
1. Mixer butter, margarine, refined sugar and boiled egg yolk until pale add eggs one by one shake flat
2. Sift flour, cornstarch, milk and vanilla mix well
3. Put the flour into the butter mixture with a spatula
4 add shredded grated cheese
5. Put the dough into the refrigerator for about 1 hour to make it easy to shape. If it can be in the form of skip storage dough in the refrigerator
6. Take the dough approximately 70gr fill with pineapple jam that has been in the round-round earlier. Tata on a baking sheet. Give the distance between the cake with each other because the cake will slightly expand
7. Preheat the oven at 150 ° C for about 20 minutes. Put the cake into the oven. Oven until the cake slightly expanded for about 30 minutes (you can check by lifting one of the cakes If the cake can be lifted it means the cake position is 3/4 cooked)
8. Remove the cake from the oven, rub with ointment spread, the oven returns approximately 3-5 minutes and then rub back with smear material. The oven returns until it is golden yellow
9. Chill the cake until it is completely cold just put it into a tightly sealed place
1. The dough after the added maizena he will be more doormat and easy in shape, if in the process can already be in form we can skip storage of dough into the refrigerator, maizena also helps that the cake is not widened and has a solid shape
2. When in the oven the cake will look cracked but when it is cooled


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