- 1 teaspoon of sweetened condensed milk (optional)
- 1 drop of yellow food coloring (optional)
How to make:
Prepare the oven, set at 170'C. Prepare a flat pan, cover the surface with baking paper or silpat. Set it aside.
Prepare a bowl, sieve together with flour, cornstarch and powdered milk, set aside.
Prepare pineapple jam, make oval spheres weighing 12 grams (weigh to size uniformly), as many as 33 pieces, set aside.
Prepare a bowl, add butter, margarine, powdered sugar and salt. Beat with a low speed mixer until well mixed. Increase the speed to medium and shake it only looks soft (not expanding and turning pale). Over mixing will make the nastar widen when baked
Add egg yolks (one by one), shake until well mixed before adding the next egg.
Add flour in 4 stages, stirring gently with spatula until well mixed.
Check the mixture, if it still looks soft and sticky when touched with the fingertips, add a little more flour until the mixture feels not sticky when pressed with two fingers. Measuring flour between 330 - 350 grams so adjust it to the condition of the mixture. Wet and dry the mixture depending on the moisture of the flour and the length of shaking the butter mixture (the longer it shakes, the texture of the butter mixture is getting soft and runny).
Divide the mixture into 33 pieces, each weighing 24 grams. Round and arrange on a baking sheet. Cover with a cloth as long as the mixture in the pan does not dry and break when formed.
Forming Nastar:
Prepare a pinch tool for nastar or pastry like the picture. Take a ball of dough, place it on your palm, flatten it. Place a pineapple jam in the middle of the dough, cover the jam with the dough, roll it gently on the palm of the hand until it is smooth oval. Trim the edges with fingertips to form like pointed leaves at one end.
Pinch the center of the dough with the clamp extensively, then pinch the sides pinnate like a leaf bone, do it slowly with gentle movements. Make sure the clamping tool is cleaned after being used to clamp a nastar so it doesn't stick. Arrange the nastar on a baking sheet.
Put the nastar pan into the oven, lower the temperature to 150'C (the temperature is too high will make the nastar break). Bake until the nastar hardens (instead of turning brown), about 15 minutes. Remove from the oven, cool.
Prepare the egg yolk mixture for spread.
If the nastar is already a bit cold (don't rub it when it's still hot because the nastar is still brittle), rub the surface with egg yolks evenly. Bake again until the nastar is cooked, the surface is slightly browned and the bottom of the nastar is rather dark. About 25-30 minutes. Remove from the oven, let stand for a moment, transfer it to the wire rack and allow it to cool completely before placing the container closed.
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