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我先把英文的貼上... 晚點再來翻成中文 6 W: }& _/ q2 h) \( A8 x: ? + {% y# f8 [1 y F+ K( R# C% X1/4 cup (60 mL) 糖. R8 m* a; B0 E- W
1/2 cup (125 mL) 溫水) C% j7 F! n& |
1包酵母粉, (or 1 tbsp) 1 M7 U& d V' ~6 y3 D) o3 t1/2 cup (125 mL) 牛奶, h. X( h+ u9 f2 I
1/4 cup (60 mL) 奶油! W! ^7 [: t+ W' u
1 tsp (5 mL) 鹽2 {# U3 |; k; z! }; `& n
2 蛋 打散. y1 n. t% L( I1 Z& g* c3 Y
4 cups (1 L) 中筋麵粉 n( c! @6 S% _
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1-1/2 cups (375 mL) 紅糖 + T! ]* j/ f4 q1 cup (250 mL) 奶油7 P7 d/ g" A ^1 u, g" |; Q4 |$ l
1 cup (250 mL) 切碎的核桃5 B6 m. e' p$ C/ D5 z" ~; G
1 tbsp (15 mL) 肉桂粉; l+ u, B2 Y1 o9 ^( T8 x
& g8 ~; n+ e+ d8 P1 D8 d+ @% i) e5 o 3 f& F1 p2 \; v. X$ P7 j5 u1 X+ UIn large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.0 `* |. ~( Q* E: K1 K
$ S- l- ?) J6 _# J. iMeanwhile, 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. ! U4 X, a" e0 W" p9 d, o- s8 C : ~ i1 b$ L6 y( fWith 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." O/ o" {: m) P6 _* m, a
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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 5 M& H3 t7 t. _$ }8 M- i4 u
8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. 3 q6 ]: [0 c6 C( ?1 j! U u; o- c+ U0 e) H8 N% e r$ WFilling: 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.( c3 @, ^- g( ~
8 N8 @$ ]7 ?0 p1 _, R' H( [4 qMelt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.6 H+ {$ U6 K( j. `2 y0 \
}3 M9 V5 S) w9 D y. t9 MPunch 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. ( F. K" D' a* F+ g8 I% J ' s5 p1 d8 G6 @6 t) y9 GStarting 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. X! x+ _9 I% ~4 \( b5 d
2 y- o! F! @6 S( z# S$ GBake 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./ w- K* L9 Z6 p- V 作者: 流浪廚師 時間: 2013-11-6 11:15