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我先把英文的貼上... 晚點再來翻成中文 , i4 G3 Y9 P' t4 E, i& y6 h! h5 p& G$ J! _, G* q
1/4 cup (60 mL) 糖 8 s+ i) O u' ~) D1/2 cup (125 mL) 溫水% q7 Y a; G, Q: {' E
1包酵母粉, (or 1 tbsp), V7 a* g; Y: B) P
1/2 cup (125 mL) 牛奶 # `! C0 @* F- ]; _# n- `1/4 cup (60 mL) 奶油# ^ S4 A$ K0 i }5 x* X' C
1 tsp (5 mL) 鹽 * T" \% [2 v t3 `& o' j! {2 蛋 打散3 Z( r0 I5 J6 n, w! W
4 cups (1 L) 中筋麵粉" [+ `* R6 v4 }3 E( k
3 @! D/ v; W/ j! U5 L* H* \1 z餡: " X- I, M# E; v% z e1 I1-1/2 cups (375 mL) 紅糖; q) }% N Y- t* n0 o, q8 m- B
1 cup (250 mL) 奶油 2 v. e1 d9 E# D% C1 cup (250 mL) 切碎的核桃 5 |: D9 {0 R+ A# j1 tbsp (15 mL) 肉桂粉 7 E. w/ K$ D% ]5 K' s 2 t( C0 k d9 q3 d4 s' @ 9 G" ^5 h, O; ?" jIn large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes. 3 w! z1 x \! m' B2 e* u, G2 i8 a : r) Z( z- Y! R0 Z+ \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. 0 \# v2 {- y& l% ]. Q6 p; ^ + p+ I$ {6 k5 b4 q( M5 s7 F! y) J3 S; E
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. ) X) k6 g6 t1 }& S; M: l1 z6 f , c1 l# ^* t" y4 v( P6 e0 v
Turn 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 2 ?; ~; u5 A8 l" I, D7 [, z8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. & {% j9 }; e9 G8 }' Y- x8 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.6 i& ?( y: y6 l! Z, x
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Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside. 4 o' d' }0 `6 l( ? 9 U1 @ y" s1 PPunch 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. 2 z/ x" v6 Y: O5 w& M + c. r' \% B& Z. YStarting 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. * l& t |8 a. c9 o & O* L T+ ~# u2 i7 ^- p2 T2 G
Bake 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.5 P5 W; [" w% c& t% X0 e1 {- C 作者: 流浪廚師 時間: 2013-11-6 11:15
葛小米 發表於 2013-11-6 10:56 - C# O5 n( U. c# H6 H, W
我先把英文的貼上... 晚點再來翻成中文 3 u# U# p4 n* z; n* j7 l, w& ^& w* _( z: K6 E! u
1/4 cup (60 mL) granulated sugar
6 H, C0 i. T' \2 l太棒了。好好吃的感覺。作者: 逍遙 時間: 2013-11-6 11:35
看起來好道地, 好吃誒!3 @1 A! X! R, T' V