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我先把英文的貼上... 晚點再來翻成中文! s1 q% g. j% s- \) x
2 C7 R* s" F5 @1 z! E! {! U( K) r1/4 cup (60 mL) 糖 ( a3 s; d7 C9 H1/2 cup (125 mL) 溫水( L0 G6 D3 m' W7 @: J/ p1 i6 |
1包酵母粉, (or 1 tbsp) ( J4 f! P2 N' U4 E7 T+ ~1/2 cup (125 mL) 牛奶7 | \' X$ j" ~4 w7 h
1/4 cup (60 mL) 奶油1 Z; a7 v. @7 V& ~
1 tsp (5 mL) 鹽9 g' G6 z$ b; Y' V
2 蛋 打散4 u. E# J B! s! H
4 cups (1 L) 中筋麵粉 m" u, I' C! Z+ F3 n6 P
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餡: * }- T( D4 H# d) z R, g1 Q& p! c1-1/2 cups (375 mL) 紅糖 1 @- w6 `2 T6 i5 | u5 N8 n: ?2 I- }& q1 cup (250 mL) 奶油 . u6 l, d; a5 k1 cup (250 mL) 切碎的核桃4 l Y9 l! t+ V) H6 i7 b
1 tbsp (15 mL) 肉桂粉 - e& K7 D8 A4 a" ?& Y / Z2 B# v% t Z# ^' j2 o1 {' s! S8 ?8 h7 W3 h2 o
In large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.5 }: U7 _) m5 [. K* X9 C' ^' F7 K
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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.9 \5 k+ x1 c% a6 h
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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. 9 q7 Y) o" L4 j6 q$ ?- W # Q u( t0 J+ n; ~ s8 tTurn 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 V2 R* c5 S& u( r& L8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. $ d( i+ v ] I0 r
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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.+ b+ L& R: l& D) q* [2 }" s
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Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside. % H( n# l* G+ ]/ c# c3 G* Q0 W# ` 9 I1 |. X3 V- @1 [& t/ L
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. / S M& g' u( m0 { ! p1 h' M( Y$ y, C* eStarting 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. - F$ o. M! B! b# d% S& M0 b( i8 J 1 ^7 @3 V5 g @0 u
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. / M# w( n/ _! A作者: 流浪廚師 時間: 2013-11-6 11:15
葛小米 發表於 2013-11-6 10:56 " u. v6 [+ a+ C! Z5 N我先把英文的貼上... 晚點再來翻成中文 1 W8 J7 T) g( B G: d# o$ n' x* r# O! a' w6 `+ d [" T1 y
1/4 cup (60 mL) granulated sugar