【雪花坊】美食作坊

标签： 圣诞  饼干  交换  薄荷  巧克力 

我表妹做的薄荷巧克力卷



薄荷巧克力卷

原料：

2安士 半苦巧克力，切碎
2/3杯 黄油，放到室温
1杯 白糖
1只 鸡蛋
1/2小勺 薄荷精华
2杯 中筋面粉
1/2小勺 小苏打
1/2小勺 盐
1个 鸡蛋清，打散
少许 绿色食用色素

做法：
1．在2张饼干烤盘上铺上油纸待用
2．隔水融化巧克力，并凉至室温
3．取一大盆，用电动打蛋器打发黄油和白糖，至羽毛状，再打入鸡蛋和薄荷精华。
4．另取一大碗，将面粉、小苏打、盐混合均匀。将混合面粉分两次拌入3中。如果混合物较硬，可以用手帮助混合。将面团一分为二。其中一份加入融化的巧克力；另一份加入食用色素，和少许巧克力碎片(后者可选) 。
5．将一半的巧克力面团夹在两片油纸中间(或者用保鲜纸) ，擀成30x10 厘米的长方形，一面刷上蛋清。将一半绿色面团搓成30厘米长的柱体，用长方形巧克力面饼围起，封边。需要的话再搓搓圆。将剩余的面团也照此方法处理后，都用保鲜纸包起，冷藏1小时使面团坚硬。(提前做，可以冷冻3个星期)
6．将卷子切成半厘米厚的饼胚，以2.5厘米间隔排放在烤盘上。冷冻15分钟，使得饼胚硬实。烤箱预热至180℃，烤12分钟左右。仔细观察饼干，饼干发硬，底部开始泛黄就应该立即取出了。放在烤网上凉透。


Chocolate Mint Wraparounds

INGREDIENTS:
2 oz Bittersweet Chocolate, Chopped
2/3 cup Butter, softened
1 cup Granulated sugar
1 egg
1/2 tsp Peppermint extract
2 cups All-purpose flour
1/2 tsp Baking soda
1/2 tsp Salt
1 Egg white, beaten
Green paste food coloring

DIRECTIONS:
1. Line 2 rimless baking sheets with parchment paper; set aside
2. In bowl over saucepan of hot (not boiling) water, melt bittersweet chocolate; let cool to room temperature.
3. In large bowl, beat butter with sugar until fluffy; beat in egg and peppermint.
4. In separate bowl, whisk together flour, baking soda and salt; stir into butter mixture in 2 additions, using hands when stiff. Scrape half into separate bowl; stir in melted chocolate. Stir sprinkles into remaining dough and tint green (will be paler when baked).
5. Between waxed paper, roll out half of the chocolate dough to 12 X 4 inch (30 X 10 cm) rectangle; brush with egg white. Shape half of the green dough into 12-inch (30 cm) log. Place log lengthwise on centre of rectangle. Bring chocolate dough over log to meet; press edges together and roll log to reshape if necessary. Repeat with remaining dough. Wrap and refrigerate until firm, about 1 hour. (Make-ahead: freeze in airtight container for up to 3 weeks).
6. Cut roll into ¼ inch (5 mm) thick slices. Arrange, 1 inch (2.5cm) apart, on prepared pans; freeze until firm, about 15 minutes. Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until firm to the touch and bottom is light gold, about 12 minutes. Transfer to racks; let cool. (Make-ahead: layer between waxed paper in airtight container and store for up to 1 week or freeze for up to 1 month).