How to Make Anti-Cracked Nastar, Pay Attention to These Things

YOGYAKARTA - Nastar is one of the most iconic cookies for holiday moments, especially during Eid al-Fitr or Lebaran. Its soft texture with a sweet pineapple jam filling makes Nastar always a favorite of many people. However, not a few people have problems when making it, namely the surface of Nastar is cracked after being baked. This crack often makes the appearance of nastar less beautiful, even though the taste is still delicious. There are several tips on how to make Nastar anti-crack so that the shape of Nastar remains smooth after being baked.

Actually, making smooth and anti-cracking Nastar is not difficult if you know the right technique. Several factors such as the composition of the ingredients, the technique of mixing the dough, to the way of roasting greatly affect the final result of the nastar. Nastar can remain smooth, shiny, and look professional like a bakery with attention to several things in the making process.

How to Make Nastar Anti Crack

Dilansir dari laman Cook, berikut beberapa cara yang bisa dilakukan untuk membuat Nastar anti retak.

Pay Attention to the Composition of the Ingredients and How to Process the Dough

One of the main causes of Nastar cracking is an unbalanced material composition or improper dough processing. Therefore, the initial stage of making is very decisive for the final result.

Use margarine and butter with the right composition.

Margarine and butter mixtures are often used to make Nastar. Margarine gives a more stable shape, while butter gives a more fragrant aroma. If there is too much butter, the fluffiness can become too soft and easy to crack when baked.

Don't stir the butter too long.

A common mistake is to stir the butter and sugar for too long until it is too much. This makes too much air get into the dough. The air will come out and cause the surface of the nastar to crack when baked.

Use the right amount of flour.

Wheat flour serves as the main structure of Nastar. If the flour is too little, then the dough will be too soft and easy to break. On the other hand, if too much, then Nastar will be hard. Add flour little by little until the dough is soft enough but can still be formed.

Use the yolk for softness.

Egg yolks help give the nastar a soft texture and beautiful color. In addition, egg yolks also help the dough to be more stable so that it does not easily break when baked.

Stir the dough as needed.

After the flour is added, the dough should be stirred slowly. Stirring too hard can make the gluten form too much so that it can affect the texture of the nastar.

Technique of Forming and Roasting Nastar

In addition to the ingredients and dough, the technique when forming and baking nastar also greatly affects whether Nastar will crack or not.

Use pineapple jam that is not too wet.

Pineapple jam that is too soft can make the dough moist from the inside. Water vapor from the jam when baked can push the surface of the Nastar until it finally cracks. Therefore, make sure the pineapple jam is dry enough and easy to form.

Shape the dough with a uniform size.

The size of the Nastar that is not the same can make the level of maturity different when baked. Nastar that is too big is easier to crack because the outside is more mature than the inside.

Don't heat the oven too high.

Too hot oven temperature can make the outside of the Nastar quickly harden while the inside is still expanding. This pressure difference is often the cause of Nastar cracking. Use medium temperature so that the baking goes evenly.

Apply the ointment gradually.

Use a yolk to make the Nastar look shiny. It's best to apply it after the Nastar is half-baked, not from the start. If you apply it from the start, the outer layer can dry quickly and cause cracks.

Two-stage roasting.

Many cake makers use the double-bake technique. First, bake until half-baked without spreading. Then remove, spread with egg yolk, then bake again until perfectly cooked. This technique helps produce a smoother surface.

Making Nastar anti-cracking actually depends more on technique than just a recipe. Paying attention to the balance of ingredients, how to process the dough, and the baking technique will greatly help produce a smooth, soft, and beautiful nastar with a little practice and precision.

Of course, there is a sense of satisfaction for the creator when the Nastar comes out of the oven with a smooth surface and a golden color. This beautiful and delicious cake will also add warmth to the atmosphere when served to guests during the Eid al-Fitr or Lebaran celebrations. So, there is no harm in trying various tips above so that homemade Nastar looks more attractive and appetizing.

That's an overview of how to make anti-crack nastar. Hopefully useful. Visit VOI.id for other interesting information.

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