200 grams of parmesan cheese, grated / puree (can also use edam / gouda cheese, depending on taste)
700 grams of medium protein flour
4 tablespoons of full cream powdered milk
Egg yolks are shaken off for polishing
Grated cheddar cheese for sprinkles
Pineapple jam:
4 Palembang pineapple (or other types of pineapple that don't contain too much water)
200 grams of sugar
2 pieces of pandan leaves, torn up
1/4 tsp salt
How to make:
Jam: Peeled pineapple and clean grated / blended. Add pandan leaves and salt, cook while stirring until the water runs out and dries. Add the sugar, stir until it sticks and thickens (the water runs out). Cool or store in the refrigerator first so the jam becomes drier and easier to scoop. Ready to use.
Nastar:
Mix and sift flour and milk powder. Set it aside.
Mix margarine, butter, refined sugar and eggs. Beat with a short low speed mixer just as long as it's soft and evenly mixed. Do not shake too long later the results will spread when the bread is baked.
Add grated parmesan cheese, stir well with a wooden spoon.
Enter the flour mixture. Stir with a wooden spoon until evenly mixed and the mixture can be rolled.
Take a little dough, flatter, give pineapple jam, round it up. Arrange in a pan without margarine.
Bake in the oven at 140'C for 30 minutes. Remove from the oven, polish the egg yolks and immediately sprinkle with grated cheddar cheese (immediately sprinkle the cheese before the yolk dries). Bake again until cooked and the yolk has dried and is golden in color. Lift. Cool it down. Store in an airtight jar and place it in a safe place
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