Scallion Cheese Pinwheels ねぎとチーズの渦巻き

This is another one of my wife’s baking projects. This could be eaten as a part of breakfast or appetizer. Nice slightly sweet biscuits with layers of cheese and scallion is a good combination. (#1) The picture below shows a sliced cross section of the of the pinwheel (on the left and in the middle) and the whole baked pinwheel (on the right).

Ingredients:

Ingredients for the cream biscuits dough 
1 cup (125 grams) all-purpose flour
1 cup (130 grams) cake flour
1 1/2 tablespoons granulated sugar
4 teaspoons baking powder
1 teaspoons fine salt, divided
1 1/2 cups (340 grams) heavy cream

Ingredients for the pinwheels 
2 tablespoons mayonnaise
1 1/2 cups (165 grams) coarsely grated sharp cheddar cheese (or any combination of cheese you like)
2 tablespoons minced fresh chives, plus more for garnish (We used chopped scallions.) 
1 teaspoon freshly ground black pepper (We used 1/8th tsp of cayenne instead ) 
1 large egg, 1/8 teaspoon fine salt for glaze. 

Directions:
Position a rack in the middle of the oven and preheat to 425 degrees.
Line a large, rimmed baking sheet with parchment paper.

Directions for Biscuit dough:
In a large bowl, whisk together the flours, sugar, baking powder and 1 teaspoon of the salt. Add the cream and stir with a flexible spatula until no loose flour remains. (If the dough is too loose to work add more flour until a smooth dough is formed.) 

Directions for pinwheels:
Transfer the biscuit dough to a generously floured work surface and knead it a few times until it comes together and is smooth. 

With a floured rolling pin, roll the dough into a rough 14-by-10-inch rectangle with the long side facing you, and spread the mayonnaise over the dough, leaving a 1/2- to 1-inch border at the edges. 

Evenly sprinkle the cheese, chives and pepper over the mayonnaise, pressing down lightly with your hands to help it adhere.

Starting from the long edge of the rectangle closest to you, begin tightly rolling up the dough, until a 12-inch long log is formed. Pinch the dough with your fingers to seal the seam and the ends. (#2)

Using a serrated knife, cut the dough into 16 equal pieces (each about 3/4 inch long) — the dough will be sticky — and place them on the prepared baking sheet. (#3) Transfer to the freezer for 20 minutes. (I didn’t do this and it didn’t seem to make a difference.)

In a small bowl, whisk together the egg and salt until combined. Using a pastry brush, brush each pinwheel with the egg wash and transfer to the oven.

Bake for 15 to 18 minutes, or until the tops and bottoms of the wheels are lightly browned. Cool on a wire rack for 5 minutes. (#4)

These pinwheels are very good. The dough is very soft and almost has the texture of a dough made with yeast. The mayonnaise makes the filling very rich. The flavor of the cheese and scallions comes through very nicely. This is a great appetizer to go with a glass of red wine.