Hi Everyone……
Yesterday someone requested to make nastar using otang from start to finish using the newest technique, so today I'm sharing it with all of you.

I have to admit, after being absent from making nastar since the start of the covid season, I had a little difficulty making nastar, impatient, sleepy, tired, maybe the U factor huh😁
The point is, making nastar isn't easy, it's a big risk, it's really tiring, so don't sell it too cheap if you can.
To handle orders ahead of the holiday, I've tried making frozen nastar, but it turns out that in my opinion the result is hard, it doesn't melt, it doesn't taste good😁 even though the recipe is the same, the pulung is also cooked, the hands are the same, the result is frozen nastar hard and I don't like it .

Try again, this time only the skin is frozen, it's soft, it still feels melted, but it's still different from the fresh naatar which we make dough, roll it up, then bake it

So, we can only stock pineapples, can be rounded up 1-2 months in advance, if made correctly, pineapples can last 6-12 months in the refrigerator

And for the nastar that I'm posting today, the naatar is baked first then rubbed, when I baked the frozen naatar, all the naatar broke, but the ones that were spread first then baked the results good.
From this I learned, maybe for prebake nastar, we need more flour, so I added 20gr flour

I first baked it for 30 minutes, the result was a lot of cracks, especially on the edges of the areas that were exposed to greater heat, so later you only need 25 minutes for 120C to be heated at the beginning of 150C, when it enters the tray, the temperature is lowered
If you bake it for 20 minutes, I think it's not enough, when you rub it, the result will be air bubbles and the skin will erode easily
Luckily there is a new nastar spread that contains raw dough, so even though the cracks can be closed, the nastar is beautiful, very glowing and the glow lasts a long time on the nastar.
T E T A P I
Not that this recipe is anti-cracking nastar. Most of the Nastar cracks are caused by wrong workmanship, so there is still a risk of cracking, such as uneven spread or high temperatures

You can bake 2 pans at the same time. Every 5-10 minutes the position of the pan is moved. I only have 1 baking sheet because I did it myself, when I finished, I greased the oven straight away, when I finished rolling it, I went straight to the oven, if I wait for it to finish, it will all take too long and the grease will dry.

Nastar tangkring prebake oven
100gr margarine, can be replaced with butter
100gr butter, can be replaced with margarine
(a pinch of salt if using wisjman)
(1/8 tsp Larome vanilla powder if using full margarine)
30 grams of powdered sugar
Mix 1 minute

2 yolks
Mix 1/2 minute

25gr of powdered milk
25 gr cornstarch
275-300gr low protein flour
Mix well by hand.
Add the flour gradually, until you get a dough that is just right, not soggy not hard

Spread
3 omega egg yolks or regular egg yolks
3gr raw dough
2 tsp Corman patisy liquid or vegetable oil
1-2 drops of honey if necessary

The dough weighing 6 grams is equivalent to 1 tsp
Pineapple 4gr
Yield 2 jars of 500gr
3 Box bulkhead holes 30

Nastar box link https://shope.ee/6zmZVYcaRM