Homemade Fig Newtons скачать в хорошем качестве

Homemade Fig Newtons

Got figs? This recipe is a bit fiddly, but the results are spectacular. Homemade Fig Newtons Recipe adapted from Stella Parks on Serious Eats Homemade Fig Newtons Recipe For Cookie Dough: 10 1/2 ounces whole wheat flour (about 2 1/4 cups) 5 ounces softened butter (1 ¼ sticks) 4 ounces light brown sugar (1/2 cup) 1/2 plus 1/8 teaspoon (3.6g) baking soda 1/4 teaspoon kosher salt, or double that for table salt 1/4 teaspoon ground cinnamon 1 ounce honey (about 2 tablespoons) 1 teaspoon orange zest 1/2 ounce freshly squeezed orange juice (1 tablespoon) 3 large egg yolks Fig Preserves: 12 fresh figs 1 ounce (2 tbsp) freshly squeezed orange juice and any extra zest you might have Combine butter, brown sugar, baking soda, salt, cinnamon, honey, and orange zest in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then increase to medium and cream until light and fluffy, about 5 minutes. Add orange juice, then add the egg yolks one at a time and continue beating until smooth. Reduce the speed to low and sprinkle in the flour, mixing until well combined. Scrape the bowl, then form the dough into a rough square, wrap in parchment paper or plastic wrap, and stash in the fridge for at least an hour. Remove stems and cut the figs in half. Pulse in a food processor along with the orange juice until a smooth paste forms. Cook down on low heat until mixture becomes thick. Place filling into a strong zip lock bag until ready to pipe. Remove dough from fridge and let warm up for a few minutes. Preheat oven to 350°F. Dust dough with flour and roll out until you have a 15” square, continuing to flip and add more flour as needed to prevent sticking. Divide dough into 3 1/4 “ strips (you’ll have some waste on the ends. Cut the corner off of your zip top bag of fig filling. Pipe a 1-inch-wide strip down the center of each portion. Fold a long flap of dough over each strip, brush away excess flour, and roll each bar over, seam side down. Gently flatten each bar with your fingertips, then transfer to a parchment-lined half sheet pan (all 4 bars will fit on a single sheet). Bake until the bars are puffed and firm, about 18 minutes. Immediately cut into 1-inch pieces with a bench scraper.