樂活三峽 發表於 2013-11-6 10:03 / C) h& ]+ x: t- a, I" g
我也很喜歡吃肉桂捲,可以分享一下你的材料及作法嗎?
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我先把英文的貼上... 晚點再來翻成中文 ( @5 \+ d# p# Z6 K' B# V& z 3 F5 t1 J8 T! Z9 r: [9 X; H1 [1/4 cup (60 mL) 糖3 S% V7 T( F h% r' g! n
1/2 cup (125 mL) 溫水* h+ s, ?1 Z7 e+ Z6 u* `
1包酵母粉, (or 1 tbsp)2 L8 g9 h1 B( k# s
1/2 cup (125 mL) 牛奶' h+ G& D- N0 E1 x5 L& _
1/4 cup (60 mL) 奶油 3 H1 _) G* O/ L4 V s1 tsp (5 mL) 鹽' c& c2 I6 U/ R& M- |+ V
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4 cups (1 L) 中筋麵粉( r2 {% \! T: k2 G- M2 ^+ N; }
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1-1/2 cups (375 mL) 紅糖 ! J; ^! j% y1 i+ W% E9 o1 cup (250 mL) 奶油( M% v& n# M8 U* i6 d! P: r/ W2 g
1 cup (250 mL) 切碎的核桃, q, E6 S3 S$ h
1 tbsp (15 mL) 肉桂粉/ T" b. Z( T) Q4 U$ b
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In large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes. + A) Q5 _$ @' r h% y+ G* @7 U , Z" c" z- I7 A& J1 M0 Q) TMeanwhile, 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 u. A. S; s4 y# D8 Q
0 A8 ]( L2 @+ m( |, U6 OWith 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.+ A S( k: T' m; N( y5 A. L. B1 V- 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 + a+ e, U2 s6 ^3 k8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. 0 V% q. D/ p( F0 _! B+ l6 d( Z: Z' E) u0 T' n, u' T$ k* L
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. " G' |. f1 A+ N m, d& U " C- J* R! E' N0 G; _# P# ZMelt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.* P5 p$ H/ i6 Q" d' I2 q
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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. : r- [5 ^# t8 t- C& F6 \ ( F% T; O# q" o( N$ W3 sStarting 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.1 {% \% }9 H. p6 ^. t0 ?/ H# J" P
O: N: x% H* x$ k& cBake 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.9 R# t$ z( p% {0 @ 作者: 流浪廚師 時間: 2013-11-6 11:15