I saw Sonia's Blog kedai Runcit did sell the nastar press mould, so i quickly buy it from Sonia.
Actually this press mould is quite difficult to press out the dough..
Recipe from
food-4tots
Pineapple paste :-
2 Large (about 900 gm after skin off) pineapple
3 cups sugar
Grate pineapple using a grater. Put one grated pineapple to cook on medium fire in a wok till 80 percent of the juice evaporated, then add in the next grated pineapple. Continue to cook till 80 percent of the juice evaporated, then add in all the sugar.
Cook till it turned into paste, not too dry and not too wet (too wet your paste will turn mouldy quickly)
left to cool completely at room temperature . Store in fridge for easy rolling.
Dough :-
250g unsalted butter (at room temperature)
50g icing sugar
2 egg yolks
360g plain flour mixed with 2 tbsp corn flour (sifted)
¼ tsp salt
Pineapple filing (Take 6g or ½ tsp heapful of filling and shape into a small elongated roll).
Egg wash – 1 egg yolk + 1 tbsp milk
Methods:
- Preheat oven at 160°C. Line a baking tray with grease-proof paper.
- Cream butter and icing sugar until light.
- Beat in egg yolks, one at a time.
- Add in salt and beat until fluffy.
- Fold in sifted ingredients (divided into 2-3 times) and mix into a firm dough.
- Leave aside for 30 minutes.
- Put the dough into a pineapple roll pastry press or mould, and then press out into a strip of 5cm length.
- Place pineapple filing at one end and roll up the pastry, as in a Swiss roll, enough to enclose the jam. Do not overlap the pastry. Cut off the excess pastry.
- Put the rolls on the baking tray. Brush with egg wash.
- Bake in preheated oven for 15 minutes and turn the baking tray 180 ° and continue to bake for 2 minutes or until golden brown.
- Leave to cool before storing.
