How to cook fingers with jam: a recipe
Who had to try this baking, he will never forget it: the small ones inside are so light in taste that you can eat as many as a pound without even noticing, like seeds or nuts. This article provides a few simple recipes with photos of fingers with jam for fans of this delicious delicacy.
Fingers: Is it a cookie or a croissant?
This pastry in many recipes is called "fingers." With jam, cottage cheese, nuts or marmalade, these small sweet snacks won the hearts of all the sweet teeth with their modest simplicity, but attractive taste. Fingers look like small croissants, but no larger than the index finger, which is why they are so called.
Some scrupulous chefs jealously separate them from other confectionery products and are very indignant when yeast bagels with jam and croissants from puff pastry are also called fingers. Indeed, all these pastry products have the same shape,but in fact the original cookie "Finger with jam" is made from shortcrust dough without eggs on the basis of sour cream (not even kefir, as many believe).
The classic recipe from shortbread dough
The recipe for fingers with jam, which is available to all novice pastry chefs, is, of course, made from shortcake dough. Moreover, this type of cookie is considered the main one, and other modifications from other types of dough are variations on the theme of bored masters. To cook this delicate pastry, buy the following ingredients:
- 0.5 kg of high quality margarine;
- 0.5 liters of sour cream;
- 600-650 grams of wheat flour;
- 0.5 tsp of soda, quenched with vinegar;
- jam for the filling;
- powdered sugar for sprinkling the finished product.
As can be seen from the composition, the recipe for fingers with jam is quite simple and does not require special “secret” ingredients, but despite the seeming simplicity, the ready-made cookies are so tasty that you can eat a lot and not even notice.
Preparing the dough is very simple: margarine is rubbed on a grater, so ten minutes before cooking it is better to put it in the freezer - it will freeze and it will be easy to rub.Sift twice the flour, mix with soda and margarine, rubbing with your hands a lot to the state of crumbs. This is the traditional procedure for making shortbread dough. Next, when the mixture becomes relatively homogeneous, add sour cream and knead the dough. It should be plastic, but it is not sticky to the table or hands, and if the flour is not enough, you can add a little to the desired consistency. Trying not to knead for a long time, because it categorically does not like shortbread dough: it clogs up and finished products become dense and taut. Therefore, in a matter of minutes, we collect the dough in a room, wrap it in cling film and send it in the refrigerator for at least an hour.
The recipe for fingers with jam made from yeast dough is in many respects similar to the preparation of burgers, the difference is largely only in the molding of the product. List of required products:
- 2 eggs;
- 2 cups of sour milk or kefir, you can also use ryazhenka;
- 60 grams of margarine, which can be replaced with butter if desired;
- 4 tbsp. spoons of sugar;
- 1 small pack of dry yeast, usually 12 grams;
- 5 glasses of wheat flour;
- a pinch of salt, vanilla, jam for the filling.
The dough is prepared according to the classic sponge method: warm the yogurt slightly (body temperature level) and dissolve a spoonful of sugar and yeast in it, let the mixture stand for ten minutes. The mass is actively foamed - this is an indicator that the yeast has been activated and the fermentation process has begun. Separately, the eggs are mixed with the remaining sugar, melted margarine and vanilla are added. This mass is added to the dough and mixed thoroughly with it to a uniform consistency. Next, gradually add the sifted flour sieve, gradually kneading the dough. The amount of flour in the recipe is indicated approximately, and if a dough lump began to form with a smaller amount, then the residue should not be mixed in - the baking turns out to be light, if the flour is little used.
Knead the dough thoroughly with your hands in different directions, forming a smooth and elastic clod, then place it in a clean dish and cover with a towel. Put the dough in a warm place and let it rise within an hour or one and a half: it should increase in volume at least twice. Next, mix it on the table and form cookies.
Another version of the test for fingers
There is another recipe for fingers with jam made from shortcrust dough, but products made from it are more magnificent and more similar to bagels. For preparation we take:
- 2 eggs;
- 200 grams of butter or margarine of good quality;
- 1 cup of sour milk;
- 1/3 tsp of soda, quenched with vinegar;
- 600-650 grams of wheat flour;
- jam for filling, icing sugar for sprinkling the finished product.
Soften the oil in the heat and grind with flour to a state of a powdery fat crumb, separately mix the yogurt, vanilla and eggs, whisk slightly. Pour the mass to the oily crumb, add soda and knead the dough.
If the dough sticks too much to the table, then you should add a little more flour, because for gluten it is different, so the quantity in the recipe is always approximate. Let the dough to lie down for ten minutes and then you can start molding products.
Which jam is better to use?
For the preparation of fingers should take a thick jam, as in the baking process, it heats up and becomes more liquid. If an insufficiently thick product is initially taken, then the products will float, and the jam itself will burn, making the pastry unattractive in appearance.Moreover, it is the thick jam that helps the finger to keep an even and beautiful shape, so you should be responsible when choosing a product. Very good with apple and pear sand dough, as well as plums. For fingers from yeast dough, you can take more delicate varieties: from strawberries or raspberries, and you can also use confiture from any fruit or berry.
How to form a product?
To form fingers with jam according to the recipe, more precisely, according to tradition, it is necessary to roll the dough into a layer no more than 3-4 mm thick, cut a small saucer into circles and cut each circle with a knife into eight sectors.
On the edge of each segment with a teaspoon, put a little jam and twist into a roll: from wide to narrow edge. They should not be too thick or with a large number of turns: three or four turns of a piece of dough is enough, and too thick will not be baked inside.
If for the preparation the recipe of fingers with jam on dry yeast was used, then after forming the product, place on a baking sheet and let the dough go for 10-15 minutes.Next, grease the top of your fingers with a beaten egg and bake the bagels in the oven at 200 degrees to a bright ruddy color for no more than twenty minutes. Sprinkle ready and still warm pastries with powdered sugar, in which you can add a little cinnamon or vanilla for flavor.
If the recipe of fingers with jam without yeast was used, then there is no need for proofing - we immediately send the baking sheet with the products to the oven. There is also no need to lubricate fingers from shortbread dough with eggs, baked and still warm are sprinkled generously with icing sugar.
You can also make cookies "Fingers with jam" according to the recipe from puff pastry, which can be bought at any supermarket. Of course, experienced craftswomen can cook the dough at home according to their original recipe, but not everyone is capable of such culinary exploits, so it’s best to go through the least resistance and take the ready dough. Pre-thaw, and then roll out the layer and cut the dough into strips of a width not exceeding ten centimeters. Each strip is cut into small elongated triangles, put jam on a wide edge and roll into a bagel.We spread them on a baking sheet, sprinkle copiously with cold water, this will make the puff pastry even more lush and crumbly. We bake at a temperature of 220 degrees until tender and sprinkle with hot powdered sugar from all sides.
This product is often called croissants, and this is true, because the croissant is the French name, which implies the usual burger, the only difference is in the size of the finished product: a finger with jam and a croissant three times the size.
The energy value of baking of this kind depends on the dough from which they were prepared:
- Calorie fingers with jam with a recipe for yeast is 290 kcal per 100 grams.
- Shortbread dough fingers - 410 calories.
- Bagels on kefir have a calorie content of 280 kcal per hundred gram portion.
- Puff pastry fingers - 295 calories.
From this list it becomes clear that the shortbread fingers are the most nutritious, although the most delicious of all. To reduce the calorie content of the product, you can not sprinkle them with powdered sugar, but this will reduce the taste, because in the test itself there is almost no sugar.
In any case, fingers with jam should definitely be prepared for your loved ones, because there is nothing better than fragrant pastries with a cup of hot tea or cocoa on a cold winter day.