Creamy Nastar | Pondan.com – Who doesn’t like nastar? These cookies filled with pineapple jam are an Indonesian family favourite, especially on big occasions like Lebaran. The delicate, melt in your mouth taste makes these cookies quickly run out, it is so much different from the process that take a lot of time. Not to mention if the finished cookies are hard, the pineapple jam comes out and the cake is not soft or creamy at all. Don’t worry, there are tips and tricks that you can follow to make your nastar soft and melt in the mouth.
Create Your Own Pineapple Jam
We recommend making your own pineapple jam so that the consistency and taste can be personally created accordingly. The texture of bottled jam in the supermarket tends to be watery and tastes too sweet. Typically, nastar is better suited with sweet and tangy pineapple jam with a gooey consistency.
Choose Quality Butter
Butter plays an important role to nastar’s taste and texture. If you choose an ordinary butter, taste and quality of nastar will be ordinary. Therefore, choose quality butter even though the price is rather expensive.
Combine Butter and Margarine
Combine butter and margarine with a 1:2 ratio. For example, if butter is 50 grams, then the required margarine is 100 grams. This combination will produce a crisp and melt in your mouth nastar in the mouth.
Don’t Hold the Dough Too Often
The temperature of your hands can melt the butter in the dough. The frequent contact between the hands and the dough will make the cookie tough later on. To minimize direct contact with the dough, stir in the dough if necessary or use a spatula.
Turn Pineapple Jam Into Small Balls
If you add too much pineapple jam, the nastar will stick and be chewy. Therefore, make sure the measure of pineapple jam is less than the cookie dough. The simplest way is to shape the pineapple jam into small balls first. This trick will also speed up the process of filling the cookie dough.
Bake with a suitable temperature
High temperatures will indeed make cookies bake quickly. But the cookies are at risk of cracking and drying. Therefore, set the oven at a temperature corresponding to the type of cookies. 150-160 degrees Celsius is best for baking cookies like nastar.
Besides following the tips and tricks above, make sure you always follow the instructions in the recipe and continue to practice so that the cookies can be soft and creamy. Or you can try Pondan Fruit Jam Cookie Mix that is practical and can produce ± 2 jars of nastar cookies. You don’t need to be confused with weighing ingredients anymore. Let’s bake Pondan nastar now!