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我先把英文的貼上... 晚點再來翻成中文 6 y3 X0 U* p1 H 3 A9 S9 W+ `8 W1 _* {1/4 cup (60 mL) 糖 $ M. i/ s6 G/ G0 \0 Z- ^1 D1/2 cup (125 mL) 溫水, v: [$ d& l4 w
1包酵母粉, (or 1 tbsp) ( e% `( t" L/ M+ q: k+ U9 a- i1/2 cup (125 mL) 牛奶 - D& d% ^& i& O& z; ~6 ]* b1/4 cup (60 mL) 奶油2 ^$ d6 k; Q# ]& Z+ x
1 tsp (5 mL) 鹽 3 O8 {! x( h# g8 b2 蛋 打散! o6 P' g' O8 C2 @0 }4 E1 a. R8 w
4 cups (1 L) 中筋麵粉 1 e& ~( r1 V9 _! u2 b0 q: w9 F. s
餡:" v( J8 a5 e$ N1 i0 U7 ]7 y
1-1/2 cups (375 mL) 紅糖 3 I0 U8 y' ~, p/ r. v1 cup (250 mL) 奶油* c4 ?* G$ e6 o1 r& ~4 L1 Y% t
1 cup (250 mL) 切碎的核桃+ C; G5 Q: ]* @# e7 v3 k( b
1 tbsp (15 mL) 肉桂粉; S9 E, o) N9 p6 ?
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) T. G& A7 Y. x- e' }In large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes. $ z4 U' Z0 j7 f3 G ' n- q q2 k, q U' I0 ?% [, yMeanwhile, in saucepan, heat together remaining sugar, milk, butter and salt until butter is melted; let cool to lukewarm. Sir into yeast mixture along with eggs.) Y6 Q6 _% g% x3 Y
2 y' G5 o% Z% D# P' F nWith electric mixer, gradually beat in 1-1/2 cups of the flour; beat until smooth, about 2 minutes. With wooden spoon, gradually stir in enough of the remaining flour to make soft, slightly sticky dough that comes away from side of bowl. ' t& M& o$ m+ K9 k 2 [ @1 r+ e- b* }9 F- i$ a5 T" ^/ yTurn out onto lightly floured surface; knead until smooth and elastic, 7 to 10 minutes, adding remaining flour as necessary. Place in greased bowl, turning to grease all over. Cover and let rise in warm draft-free place for 1 to 1-1/2 hours (or in refrigerator for ]0 d1 A' e* K% u4 Y# I# |
8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. 9 h$ k# ]4 Z3 j9 Y5 y0 n b
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Filling: In saucepan, whisk 3/4 cup of the sugar with 3/4 cup of the butter over medium heat until melted. Pour into greased 13- x 9-inch (3 L) baking dish. Sprinkle with half of the pecans; set aside. 3 u n" C5 e7 w: I A 1 p9 k8 x) l6 p0 EMelt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.- O. s+ z. i( Y o/ h! S7 M
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Punch down dough. Turn out onto lightly floured surface; roll out into 18- x 14-inch (45 x 35 cm) rectangle. Brush with all but 2 tbsp of the melted butter, leaving 1/2-inch (1 cm) border uncovered; sprinkle with sugar mixture. ! U7 X( I! Q& ^: H" T% r5 H3 J( q- H7 v& L" L, ~2 S5 K- C7 N
Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining butter. With serrated knife, cut into 15 pieces; place, cut side down, in dish. Cover and let rise until doubled in bulk, about 1 hour. 4 L$ M9 W2 N: q% V. @9 b$ ^ ) `$ S' C0 P% c0 z9 d: ZBake in 375°F (190°C) oven until golden and tops sound hollow when tapped, 30 to 35 minutes. Let stand in dish for 3 minutes. Invert onto serving platter, scraping off remaining filling in dish to drizzle over buns.: f5 X* u' R; p' B' Y9 B/ D 作者: 流浪廚師 時間: 2013-11-6 11:15
葛小米 發表於 2013-11-6 10:56 7 f W1 D2 Y( I% `- c我先把英文的貼上... 晚點再來翻成中文# e$ Z3 D& h+ D
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1/4 cup (60 mL) granulated sugar