另一款極受歡迎的曲奇,長期以來都有捧場客,但因頗多工序故要花多點時間來做.
牛油185g
糖185g
雲雲呢拿數滴
雞蛋2隻
麵粉560g
發粉2 茶匙
可可粉2湯匙
蛋白1隻 (打勻)
1. 先將牛油及糖平均分成兩份，然後放入兩個碗內．
2. 雲呢拿粉團做法：將其中一份的牛油及糖打至忌廉狀，再加上雲呢拿香油及雞蛋一隻拌勻．篩入一半份量麵粉、1茶匙發粉及小量鹽，用匙將材料拌勻後再用手搓成粉團，用保鮮紙包好放入雪櫃雪45分鐘．
3. 朱古加粉團做法：方法與雲呢拿粉團一樣，在落麵粉時一同加入可可粉，同樣地將粉團用保鮮紙包好放入雪櫃雪45分鐘．
4. 工作檯撒粉，取出所有麵團各自捍成32.5cm x 27.5cm (13” x 11”) 長方形麵皮，在雲呢拿麵皮上掃上蛋白後舖上朱古力麵皮，再於朱古力麵皮上掃上蛋白，捲成圓柱後再放入雪櫃雪1小時。
5. 預熱焗爐180℃，焗盤掃上溶牛油或放上牛油紙備用．取出粉團切成0.5cm厚的片放在焗盤上，放入焗爐焗約20分鐘至金黃色, 然後取出放涼即成 。
Remarks:
· 通常我只做以上材料的一半份量巳足夠.
· 就是在雲呢拿及朱古力麵皮上不掃蛋白亦可的.
· 現附上原本的英文版作參考.
Pinwheels
185g butter
185g caster sugar
few drops vanilla essence
2 eggs
560g plain flour
2 tsp baking powder
2 tbsp cocoa
1 egg white, very lightly beaten
Divide butter and sugar equally between 2 bowls.
To make vanilla dough, beat one portion of butter and sugar until creamy; beat in vanilla to taste and 1 egg. Sift half the flour, 1tsp baking powder and a pinch of salt in a bowl. Blend in with spoon, then work by hand to form dough. Wrap; chill 45 mins.
To make chocolate dough same way with remaining batter, sugar & egg, adding sifting cocoa in with remaining flour and baking powder. Wrap and chill 45 mins. Roll out doughs separately on a floured surface to oblongs about 32.5cm x 27.5cm (13” x 11”).
Brush vanilla dough with egg white; place chocolate dough on top. Trim edges to neater. Brush chocolate dough with egg white. Roll up, from one long side, to form a tight roll. Wrap and chill for 1 hour.
Preheat oven to 180℃. Cut roll into 0.5cm thick slices; place on baking sheets. Bake in the oven for 20 mins until lightly. Remove to wire racks to cool.
糖185g
雲雲呢拿數滴
雞蛋2隻
麵粉560g
發粉2 茶匙
可可粉2湯匙
蛋白1隻 (打勻)
1. 先將牛油及糖平均分成兩份，然後放入兩個碗內．
2. 雲呢拿粉團做法：將其中一份的牛油及糖打至忌廉狀，再加上雲呢拿香油及雞蛋一隻拌勻．篩入一半份量麵粉、1茶匙發粉及小量鹽，用匙將材料拌勻後再用手搓成粉團，用保鮮紙包好放入雪櫃雪45分鐘．
3. 朱古加粉團做法：方法與雲呢拿粉團一樣，在落麵粉時一同加入可可粉，同樣地將粉團用保鮮紙包好放入雪櫃雪45分鐘．
4. 工作檯撒粉，取出所有麵團各自捍成32.5cm x 27.5cm (13” x 11”) 長方形麵皮，在雲呢拿麵皮上掃上蛋白後舖上朱古力麵皮，再於朱古力麵皮上掃上蛋白，捲成圓柱後再放入雪櫃雪1小時。
5. 預熱焗爐180℃，焗盤掃上溶牛油或放上牛油紙備用．取出粉團切成0.5cm厚的片放在焗盤上，放入焗爐焗約20分鐘至金黃色, 然後取出放涼即成 。
Remarks:
· 通常我只做以上材料的一半份量巳足夠.
· 就是在雲呢拿及朱古力麵皮上不掃蛋白亦可的.
· 現附上原本的英文版作參考.
Pinwheels
185g butter
185g caster sugar
few drops vanilla essence
2 eggs
560g plain flour
2 tsp baking powder
2 tbsp cocoa
1 egg white, very lightly beaten
Divide butter and sugar equally between 2 bowls.
To make vanilla dough, beat one portion of butter and sugar until creamy; beat in vanilla to taste and 1 egg. Sift half the flour, 1tsp baking powder and a pinch of salt in a bowl. Blend in with spoon, then work by hand to form dough. Wrap; chill 45 mins.
To make chocolate dough same way with remaining batter, sugar & egg, adding sifting cocoa in with remaining flour and baking powder. Wrap and chill 45 mins. Roll out doughs separately on a floured surface to oblongs about 32.5cm x 27.5cm (13” x 11”).
Brush vanilla dough with egg white; place chocolate dough on top. Trim edges to neater. Brush chocolate dough with egg white. Roll up, from one long side, to form a tight roll. Wrap and chill for 1 hour.
Preheat oven to 180℃. Cut roll into 0.5cm thick slices; place on baking sheets. Bake in the oven for 20 mins until lightly. Remove to wire racks to cool.
