Siena Cookies(6 Layers Black & White)黑白千层香脆曲奇

Siena Cookies(6 Layers Black & White)黑白千层香脆曲奇

Ingredient
材料

White dough
白粉团

Unsalted butter 90g
无盐牛油

Icing sugar 70g
糖粉

Egg yolk 1 no
蛋黄

Flour 150g
面粉

Vanilla essence A drop
香精

Chocolate dough
巧克力粉团

Unsalted butter 96g
无盐牛油

Icing sugar 60g
糖粉

Egg white 15g
蛋白

Flour 145g
面粉

Coco powder 13g
巧克力粉

Method
方法

1. White dough: Beat butter and sugar until soft. Add in egg yolk then follow by flour and vanilla essence.
白粉团： 将牛油和糖打至软，加入蛋黄，再加入香精。

2. Divide dough into 3 equal portions. Wrap individually and put freezer for ½ hour.
将粉团分成3份等份量，然后将每份隔包起来，放入冰箱1/2小时。

3. Chocolate dough: Beat butter and sugar until soft. Add egg white then follow by both flours.
巧克力粉团： 将牛油和糖一起打至软，加入蛋白，接着加入粉。

4. Divide dough into 3 equal portions and wrap. Put freezer.
将粉团分成3份等份量，包起来放入冰箱。

5. Roll each dough into flat about 5mm thickness and overlap each dough until can get an alternate color. Put freezer to harden.
将每份的粉团棍杠成5公分厚片。将每一片叠成起来成黑白相隔色后放入冰箱。

6. Cut the dough into about 6mm thickness. Arrange on the baking tray. Repeat until finish. Bake 160 degrees for 15-18 minutes.
取出，用利刀将饼切成6公分厚，然后排在烘盘上，以160度烘至金黄色后取出。