{"id":4192,"date":"2022-01-30T07:31:27","date_gmt":"2022-01-30T07:31:27","guid":{"rendered":"https:\/\/people.utm.my\/nizamray\/?p=4192"},"modified":"2022-01-30T07:31:29","modified_gmt":"2022-01-30T07:31:29","slug":"tart-nenas-bola-naga","status":"publish","type":"post","link":"https:\/\/people.utm.my\/nizamray\/2022\/01\/30\/tart-nenas-bola-naga\/","title":{"rendered":"Tart Nenas Bola Naga"},"content":{"rendered":"\n<p>1. Rahsia saya ialah minyak sapi insyallah tak berbau bau tetapi rasa amat berbeza \u2013 tart akan jadi lebih lembut dan gebu. Cair dimulut! Begitu juga dengan susu pekat &#8211; Ia bukan saja berfungsi untuk memberi sedikit kemanisan, tetapi juga untuk mengekalkan kelembabpan (Moist) kepada tart anda.<br>2. Tepung jagung dalam 20 gram dan tepung kastard dalam 20 g (lebih kurang 1 sudu setiap satu) akan membuatkan tart anda lebih kejap dan tidak mudah hancur bila dipegang.<br>3. Tart paling elok guna butter berkualiti seperti contoh Goldern Churn, Anchor atau mentega tulen yang lain.<br>4. Cara bakar juga amat penting : Untuk dapat warna yang menarik, tart mesti dibakar 2 kali dan diubah tempat. Jadikan tart anda lain dari yang lain.<br>5. Resepi ini diolah dan diperbaiki mengikut sukatan yang pasti InsyaAllah jadi elok. Banyak kali dah buat dan amat memuaskan. InsyaAllah.<br>6. INGAT! Jika adunan terlembik, tambah tepung gandum. Jika terkeras, tambah butter! Itu cara untuk menyelamatkan adunan.<\/p>\n\n\n\n<p>Bahan\u00b2<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/web.telegram.org\/z\/img-apple-64\/1f447.png\" alt=\"?\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/web.telegram.org\/z\/img-apple-64\/1f447.png\" alt=\"?\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/web.telegram.org\/z\/img-apple-64\/1f447.png\" alt=\"?\" \/><\/figure>\n\n\n\n<p>Bahan bahan ( Boleh dapat 100 biji Tart )<br>250 gram butter<br>30 gram minyak sapi<br>40 g susu pekat manis<br>1 biji kuning telur<br>1 sudu esen vanilla<br>450 gram tepung gandum<br>20 gram tepung kastard<br>20 gram tepung jagung<br>Untuk cara buat dan bakar, si;a lihat tutorial ini :<br><a href=\"https:\/\/youtu.be\/W2Eztn67U7E\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/youtu.be\/W2Eztn67U7E<\/a><\/p>\n\n\n\n<p>Kredit : Mohd Fitri Khairudin<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"450\" src=\"https:\/\/people.utm.my\/nizamray\/wp-content\/uploads\/sites\/1087\/2022\/01\/image-39.png\" alt=\"\" class=\"wp-image-4194\" srcset=\"https:\/\/people.utm.my\/nizamray\/wp-content\/uploads\/sites\/1087\/2022\/01\/image-39.png 800w, https:\/\/people.utm.my\/nizamray\/wp-content\/uploads\/sites\/1087\/2022\/01\/image-39-300x169.png 300w, https:\/\/people.utm.my\/nizamray\/wp-content\/uploads\/sites\/1087\/2022\/01\/image-39-768x432.png 768w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>1. Rahsia saya ialah minyak sapi insyallah tak berbau bau tetapi rasa amat berbeza \u2013 tart akan jadi lebih lembut dan gebu. Cair dimulut! Begitu juga dengan susu pekat &#8211; Ia bukan saja berfungsi untuk memberi sedikit kemanisan, tetapi juga untuk mengekalkan kelembabpan (Moist) kepada tart anda.2. Tepung jagung dalam 20 gram dan tepung kastard [&hellip;]<\/p>\n","protected":false},"author":663,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-4192","post","type-post","status-publish","format-standard","hentry","category-resepi","entry"],"_links":{"self":[{"href":"https:\/\/people.utm.my\/nizamray\/wp-json\/wp\/v2\/posts\/4192","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/people.utm.my\/nizamray\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/people.utm.my\/nizamray\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/people.utm.my\/nizamray\/wp-json\/wp\/v2\/users\/663"}],"replies":[{"embeddable":true,"href":"https:\/\/people.utm.my\/nizamray\/wp-json\/wp\/v2\/comments?post=4192"}],"version-history":[{"count":1,"href":"https:\/\/people.utm.my\/nizamray\/wp-json\/wp\/v2\/posts\/4192\/revisions"}],"predecessor-version":[{"id":4196,"href":"https:\/\/people.utm.my\/nizamray\/wp-json\/wp\/v2\/posts\/4192\/revisions\/4196"}],"wp:attachment":[{"href":"https:\/\/people.utm.my\/nizamray\/wp-json\/wp\/v2\/media?parent=4192"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/people.utm.my\/nizamray\/wp-json\/wp\/v2\/categories?post=4192"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/people.utm.my\/nizamray\/wp-json\/wp\/v2\/tags?post=4192"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}