7 |; X7 ]. h1 j# H8 x: D" u0 B( d) n" j( C! c; E+ h
我先把英文的貼上... 晚點再來翻成中文 7 q; \$ ?) r) M3 q* x ! D8 |& z0 C m1/4 cup (60 mL) 糖. c- C. U' D6 c' c+ w
1/2 cup (125 mL) 溫水 ! ~( L& S; B3 K1包酵母粉, (or 1 tbsp) 7 L' L' h2 o, j( I+ \" y5 S1/2 cup (125 mL) 牛奶/ c7 L7 ?. \, c' w/ ~1 X5 {5 N. h
1/4 cup (60 mL) 奶油) V* Q9 Q1 c. j. J
1 tsp (5 mL) 鹽5 L/ P5 C* L: h
2 蛋 打散0 V2 ^. K% @) o/ l& q" P4 j
4 cups (1 L) 中筋麵粉 ! B" H. D7 e, w2 \4 H* m / w: F' H G. ?" `餡: $ Y O% F9 |, F- Z( n8 w) ]. k1-1/2 cups (375 mL) 紅糖7 V" C# S+ H0 ]2 b$ I6 V7 ?& e
1 cup (250 mL) 奶油 * K- g6 v4 G0 @9 x* \4 r1 cup (250 mL) 切碎的核桃 % [! i5 j- G/ m/ J( }& W1 tbsp (15 mL) 肉桂粉 5 T7 ?8 X* Y5 V/ r, u+ E7 `8 m/ t" \4 u( j4 e$ m1 Z Z( v( A
9 C, a4 i! Y. dIn large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes. 9 A: M" J2 I e6 T2 A; Q( V; t * G( e/ T/ U/ v9 H) W
Meanwhile, 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.. H, @/ h- N& Q Y$ }
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With 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.6 q& v" _# p& F" y# |: B
; g, k1 |& X M, w' D$ V( {, |% u: pTurn 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 . i( Z3 k8 C9 ~* p2 U8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. 2 h3 J) i5 g7 C+ ^* A' i% y
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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. # C; z, u3 i2 z4 v4 \7 Q N4 M9 c7 N* W% f: A( z) d
Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.) \8 V1 K1 M5 {; ~+ o# y' Q+ I
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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. 1 i$ Y) k9 X& w& |
1 F% F) B" V; ]8 ` OStarting 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. . z" O# Y4 o9 Z& ^! H* Q: `1 Y - q. ?- Q3 n' I" I+ d$ b+ YBake 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.# R8 K6 ^) U/ w% t: Q4 v 作者: 流浪廚師 時間: 2013-11-6 11:15