果酱堵塞

通常指纹曲奇的变化,用果酱做的。

通常指纹曲奇的变化,用果酱做的。

As a Stanford University economics major,吉莉安·雷诺兹只是太熟悉供求规律。

Now,她过着这样的生活——提供美味的果酱,而这些果酱的爱好者们越来越喜欢。

Reynolds is the founder of San Francisco's詹姆斯.和她的兄弟克里斯托弗,训练有素的厨师,他们用当地的有机水果做果酱,surprising flavorings and a big dose of wittiness.

只要弄一大堆果酱的名字:“李子,去拿吧。”(加金银花精华)“皮尔斯的午夜”(波士梨黄油加香草和肉豆蔻)“小豆蔻知道热情”(塞维利亚橘子果酱和小豆蔻)。

一定要喜欢可爱的名字,还有里面的美味。

一定要喜欢可爱的名字,还有里面的美味。

我最近有机会尝试一些样品:“玫瑰到磨石”(北极星油桃,玫瑰精华)和“子邮件”(梅耶柠檬果酱加姜)。

Rose can sometimes be overpowering but here in the presence of nectarines,它只不过是让核果尝到更多油桃-Y的味道,它带来了它的花香质量,而不会让你觉得你嘴里有一束花。

You'll want to spread them on everything -- or bake with them.

你会想把它们铺在任何东西上——或者和它们一起烤。

“子邮件”is a very lemony marmalade with plenty of bits of rind in it.The ginger gives it a warmth while still letting the slightly bitter rind taste come to the forefront.

It's impressive how the extra flavorings don't detract from the main fruits,but enhance them with balance.

每罐5盎司的果酱7.95美元,每罐10盎司的果酱12.95美元。

我很喜欢早饭时把果酱涂在吐司上。但我也想用更有趣的东西来展示它们。I wanted a cookie that would still allow you to see the jam but offered something a little different than the usual thumbprint treat.

I found what I was looking for in"Dorie's Cookies"(霍顿·米夫林·哈考特,2016)由Baker Extraordinaire Dorie Greenspan撰文,of which I received a review copy.

“经典干扰机”指纹像是,但它们更厚,在松饼罐头中烘焙的面团圆,用链状物圈起来增加额外的松脆感。

我不得不承认,我有点抓挠我的头在方向为链球菌。Normally,我把糖混在一起做链球菌,面粉和冷黄油,用糕点刀或我的手指把黄油切成豌豆大小的块,都涂上了干料,to create a crumbly mixture.

然而,Greenspan says she likes to use a mixer to do it.So I decided to give that technique a try.说明书上说要混合10分钟。我没想到,though,因为即使在一半的时间里,my ingredients had come together in one cohesive mass like a dough — not anything like what I normally picture streusel as being.我按照指示把它冷藏起来。到了使用的时候,I ended up tearing off tiny balls of the streusel "dough"把它们洒在松饼盒里的面团上。我想不出还能怎么做,让它像条虫一样。

It worked,但我的松饼盒里没有足够的面团。What I ended up doing was using some of the dough scraps to cut out doughnut-like shapes using two different sized ring cutter.我把甜甜圈放在松饼盒里的面团上,把中间塞进果酱。

我烤的那些在用完了糖衣之后。

我烤的那些在用完了糖衣之后。

烤过一次,这些饼干奶油味很好。They are much like a crisper version of a classic thumbprint.条纹增加了更多的松脆感。The ones that I topped with the doughnut-like circles were more substantial,烤得更厚,就像厚底的小甜饼馅饼。

Both versions showcased the Jamnation jams nicely,为充分发挥效果而设计。

你在等什么?是时候让Jammin来了。

多莉饼干

经典干扰机

(Makes about 30 cookies)

Dough:

2 sticks unsalted butter,cut into chunks,at room temperature

1/2杯糖

1/4杯糖果糖,筛分的

1/2 teaspoon fine sea salt

2个大蛋黄,at room temperature

2茶匙纯香草精

2 cups all-purpose flour

Use-It-For-Everything Streusel:

3/4杯通用面粉

3汤匙糖

1大勺红糖

1/4茶匙细海盐

5 1/2大勺冷不加盐黄油,切成小块

1/2 teaspoon pure vanilla extract

Filling:

大约1/2杯厚的果酱,such as blueberry or raspberry

Make the dough:使用配备有桨叶附件的立式搅拌机,或者在一个大碗里用手搅拌,打黄油,中速加糖加盐3分钟左右,根据需要刮擦碗。混合物应光滑,但不蓬松。Reduce the mixer speed to low and,one by one,打蛋黄,followed by the vanilla.关闭搅拌机,一次加入所有的面粉,并脉冲搅拌机,直到飞面粉的风险已经过去。机器处于低位时,搅拌直到面粉消失在面团中。Give the dough a couple of turns with a sturdy flexible spatula.

Turn the dough out onto the counter and divide it in half.把每一块收集成一个球,然后做成一个圆盘。

Working with one piece of dough at a time,把面团在两张羊皮纸之间滚1/4英寸厚。把夹着羊皮纸的面团放在烤盘上——你可以把烤盘叠起来——然后冷冻至少1小时,或冷藏至少2小时。

Make the streusel:你可以用手或搅拌机来做喷溅。我喜欢用立式搅拌机,but fingers are fine.把面粉搅拌一下,两种糖,the cinnamon and salt together in the mixer bowl or a large bowl.Drop in the cubes of cold butter and toss all the ingredients together with your fingers until the butter is coated.

如果你在用搅拌机,fit it with the paddle attachment and mix on medium-low speed until the ingredients form moist,面包屑。挤一挤,and it will hold together.达到这一阶段的时间比你想象的要长——你可能要混合10分钟或更长时间。撒在香草上搅拌直到混合。(注:请参见上面故事中的描述,了解最终纹理可能是什么样的。)

或者如果你是手工工作,挤压,醪液,mush or otherwise rub everything together until you have a bowlful of moist clumps and curds.挤一挤,and it will hold together.撒上香草,搅拌均匀。

在使用前,将链球菌包装在一个有盖的容器中,冷藏至少1小时(最好是3小时)。

烘烤曲奇:把烤架放在烤箱中央,预热到350度。Butter or spray a regular muffin tin,或者两个罐头,如果你有。手边有一个2英寸直径的曲奇刀。

Working with one sheet of dough at a time,把两张羊皮纸都剥开,把面团放回一张纸上。Cut the dough and drop the rounds into the muffin tin(s).把两块面团的碎片都存起来,然后把他们聚集在一起,re-roll,chill and cut.如果面团不能完全填满模子,不用担心,它一烤就可以了。

用勺子把大约1/2茶匙的果酱放在每个饼干的中心。Spoon or sprinkle streusel around the edges of each cookie — you want to cover the surface of the dough but leave the jam bare.

If you run out of streusel,你可以用一些面团切出甜甜圈状的圆(用两个切割器,一个比另一个大)。把一个甜甜圈一样的圆放在松饼盒里的每个面团上,用勺子把果酱放在中间。

把饼干烤20到22分钟,rotating the tin(s) after 11 minutes,or until the streusel and the edges of the cookies are golden brown,the jam may bubble,很好。把饼干放在罐子里大约15分钟,然后把它们放到架子上冷却。

Repeat with the remaining dough,making certain that the tins are cool before re-using them to bake.

Adapted from "Dorie's Cookies"作者:多莉·格林斯潘

LuckyCharmBrownessLabnewsletter(LuckyCharmBrownessLabnewsletter)

Another "Dorie's Cookies"食谱: 幸运符布朗尼

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