The Best Blueband Recipes from the Rayner Family
Nastar Special Recipe Blueband Best Derivatives Rayner Family. This time, I cook something I rarely make. And I'm going to make a special nastar cookie. Nastar Tarts recipe is a special Nastar classic cake that we can find anywhere, in almost every cake shop.
However, not all Nastar Recipes we find are good. This time, I share a delicious old recipe that has been missed for generations. I made Nastar cake because Chinese New Year is approaching. For Chinese New Year, Pineapple/Nastar Tarts are always served.
Why is that?
I'll tell you in the following article the reasons behind this family tradition. Let's dive into the ingredients! This and very simple. Nastar Pineapple Tarts recipe has two parts: dough and stuffing. They are very important because they are the main components.
First, let's do the filling. We're going to use pineapple. There are all kinds of pineapples. Some are sweet, some are tart. I prefer to use pineapple tart because we can get sweetness by adding sugar. We won't get tartness from sweet pineapple so it will taste less. Pineapple should be sweet and tart.
Here are the ingredients Nastar Recipes
- Grated pineapple.
- Sugar.
- Cloves, to taste.
- For a stronger flavor, use clove powder.
If you don't like the strong clove flavor, add it whole or skip it completely. One of the secrets of this recipe is adding margarine and butter. I use Wijsman butter,It's very fragrant but a bit expensive If we add all this to pineapple jam, the cake will be much more fragrant.
For the Dough Nastar Recipe, we will use flour I will also add some cornstarch to make the cake more crispy. Furthermore, we have sugar, milk powder, margarine, and Wijsman butter.You can use all margarine or all butter or mix both.
But Wijsman butter really helps pastries become more delicious, fragrant, and taste premium. Next, we have the yolk as a binding agent. Also, grated cheese. You can use this or skip it. But if you use cheese, make the pastries taste more milky because cheese is a dairy product.
First, I make pineapple jam. You can grate a pineapple or do a rough cut. Pineapple will release a lot of water. Don't strain...... as when the liquid is reduced, it will make the jam more fragrant. Now add the pineapple to the pan.
Next, add sugar...... and cloves We will add the last butter and margarine when the jam is ready. When we wait for this to diminish and turn into jam, we can prepare the dough.
First, add margarine and Wijsman butter.We will mix it. You can use a mixer, but I don't use it No need to mix it until fluffy as it will make the dough easily damaged. We will mix it together with powdered sugar When you use the powdered material, strain it first to remove any lumps.
Mix well. The margarine and butter I use are at room temperature,that will make mixing easier. Another tip is because I use Wijsman and margarine, this mixture is already salty.
So, we don't need to add more salt. But if you use pure or unalated butter, add salt to the mixture. If you use pure butter, the taste will be different. This recipe is very old fashioned. It smells of Blue Band or Wijsman and milk powder. But you can use pure butter too.
Once thoroughly mixed, add the remaining ingredients. Of course, after sorting out Add cornstarch. Also milkbubuk. Mix well, you can mix with your hands.I mix this with whisk until all the butter has been coated with flour...... and it's not wet anymore.
Don't forget to stir the pineapple. I forgot to add the yolk. You should have added it after powdered sugar. Add the yolks first before the rest of the ingredients dry. For the cheese, add to taste. You can add many or skip it completely.
If you want to make an authentic Nastar/Pineapple Tart Recipe, you can skip the cheese. Now, we will mix this thoroughly until it becomes dough. It's mixed up really well now. The dough is done. It tends to be a bit soft but we can still shape it. If your kitchen is too hot and the dough is too soft and hard to form...... You can place the dough in the refrigerator for 30-60 minutes, depending on the room temperature.
In Bandung, the weather is not too hot so we can directly form dough. The dough is ready to be formed...... but we're still waiting for pineapple jam. It's still half-baked. It's far from over.
Tip for those of you who want to sell these Pineapple Tarts or want them to look uniform...... You can find spoons measuring 3/4 tbsp or 1 tbsp...... so you can portion the dough. Or, we can make a long roll of dough...... and cut them into small pieces. It looks small, but will look bigger once we fill it with pineapple jam.
