Why Does Nastar Crack When It Is Baked? Let's See How to Solve It!

JAKARTA - Cracked starches when baked are a problem that often occurs when baking. Even though it still tastes good, the broken surface can make the appearance less beautiful. For this reason, it is important to know the cause so that the nastar results can be smoother.

So, what are the common causes of cracked nastar when baked? To find out more, let's see the review below:

Several factors that can cause the nastar to crack, among others:

Oven temperature is too high The outside is dry quickly, while the inside is still expanding, so the surface cracks.

The composition of the ingredients is unbalanced

Too much flour or too little fat makes the dough tend to be dry and easy to crack.

The dough is too long to knead

Over kneading can reduce the softness of the dough, making it easier to crack when baked.

The yolk is too thick.

The surface quickly hardens and is at risk of breaking during the roasting process.

How to Fix Cracked Nastar

So that the nastar remains smooth and does not crack, try to apply the following tips:

Use a stable oven temperature. Bake at around 150-160°C to get even browning without making the surface dry quickly.

Pay attention to the composition of the ingredients Use a balanced amount of wheat flour, butter, and other ingredients so that the dough remains moist.

The selection of quality wheat flour, which is often used for nastar, such as Kompas premium versatile wheat flour, also helps produce a smoother and more stable texture.

Avoid kneading the dough for too long

Stir until mixed well so that the texture remains soft.

Oles yellow egg thin only

Just 1–2 thin layers so that the surface remains beautiful without easily cracking.

By understanding the causes and how to overcome them, you can produce nastar that is not only delicious, but also smooth and attractive. Good luck!