7 N1 W/ Z$ p" a. x- F9 [( P* U9 }2 |: S+ e6 U l5 I. g/ }
我先把英文的貼上... 晚點再來翻成中文% [/ v: j- b9 H( T
" _8 [3 V7 S7 S
1/4 cup (60 mL) 糖 1 s/ l+ a9 ]0 E+ A7 I1/2 cup (125 mL) 溫水9 @. c/ i$ B& B& J' C
1包酵母粉, (or 1 tbsp) 7 @! E# R2 W; N% T( l% T1/2 cup (125 mL) 牛奶 1 v0 H* n( j. V7 L8 A- Z. ]! S# ?1/4 cup (60 mL) 奶油9 r0 G1 @3 @, j$ s
1 tsp (5 mL) 鹽 0 S5 c! R; f# i5 Y2 蛋 打散, _! `4 ]' K/ ~+ i0 y3 Y
4 cups (1 L) 中筋麵粉 - [' f9 J/ K1 ^, Y0 t% D, D; [$ F5 p
餡:. L* F5 f6 h( I7 E
1-1/2 cups (375 mL) 紅糖: [3 }5 b6 ?( S- }! v0 x2 W; S' h! ^
1 cup (250 mL) 奶油% ^2 g3 t" ?; h# I
1 cup (250 mL) 切碎的核桃 4 T. k# ]+ C7 O: }) S, o; T1 tbsp (15 mL) 肉桂粉 4 I# M7 N/ j4 |* T f, B7 ~7 U6 M" G& B4 k
1 X) t) x0 w, U0 @9 `( R
In large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.1 J9 }; ?7 L& l$ o
/ T( j$ V l1 e1 ~, a9 H& B9 n1 b1 I4 `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 c7 v2 E! h6 N/ S; O( R 0 e0 L2 i* `$ gWith 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.& F: v+ P8 b7 l4 T2 s6 E/ P3 q
9 c1 ~4 j3 M8 K! z7 I+ J- ?* S
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 8 T3 l1 ]3 `- w- B; h( d
8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. 4 e, }( s! V7 O& d0 `& y 0 Q$ u( M7 Y( x) ?8 c$ M; [. oFilling: 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./ D' ]" N5 f# ]* i; c6 N& n; C
2 r1 R$ P: h% J1 q, Z0 ?( u( l4 @' e/ w' u
Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.6 q& \! @9 z7 F/ l
: c+ C& F) _, h% p) ~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. 0 ]6 E" q1 J6 m* R9 n1 I: ~3 P , f) Y# r; j) m1 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.5 o, e' u0 P2 s- ~6 g- M* l
0 Y! i" e$ F1 ~6 mBake 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., A3 d. _- h" `8 [6 F& [ 作者: 流浪廚師 時間: 2013-11-6 11:15