樂活三峽 發表於 2013-11-6 10:03 9 y+ f s/ G4 A9 B ?9 M/ e
我也很喜歡吃肉桂捲,可以分享一下你的材料及作法嗎?
6 Y; V) Z5 X) r) `, A6 G6 D, L $ i" T. J @ h |+ K( f6 v5 S$ B我先把英文的貼上... 晚點再來翻成中文 " F/ h, I. ^2 e( i # H& v" E) j7 g1/4 cup (60 mL) 糖% V, n% J+ z' i
1/2 cup (125 mL) 溫水 $ R! Q, T1 }) r9 j; x$ _1包酵母粉, (or 1 tbsp) # m6 C8 _1 ~. b, r1/2 cup (125 mL) 牛奶( O3 y9 b [6 g+ D' J+ @! ^0 X
1/4 cup (60 mL) 奶油, c+ K" F; y8 S* T) K3 N, m
1 tsp (5 mL) 鹽" O! A3 i$ Y/ R7 Z2 _
2 蛋 打散 6 |( a4 ?* q( ~- t% ~ l4 cups (1 L) 中筋麵粉 : e1 O; Q5 K" W/ ?8 X% v* }* L# A" S' x. ]8 C# K5 e3 b: G. I
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1-1/2 cups (375 mL) 紅糖 % \& `: [3 w8 \! v( [1 cup (250 mL) 奶油 ) `% e! N: q9 c' L3 b$ j2 t/ w5 P3 T1 cup (250 mL) 切碎的核桃 : k) R8 _% d: e1 @1 tbsp (15 mL) 肉桂粉6 @$ A3 \6 P9 P5 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. $ e' f0 ^# B$ |) ^8 } ! T' s2 W6 [1 o* _; w( s
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.+ S! J+ p2 |- j/ ~. Z
+ _2 Y% D! w9 s) i" F; c2 G4 _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. ! g4 j2 e0 t3 u X % u2 w$ {2 q- N8 u% A5 a# I
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 7 ?, x% I, E v) Q; Q! J5 `1 T2 {
8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. 3 F% o7 ]1 D% I& ]0 G% | - {# F' e2 |/ X& e4 b ]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.3 B4 M* j! l. I* _5 G
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Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside. 1 P" W6 n! g) b# B & e/ H) [, B* b2 s! i" ^& z+ I
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. $ h# f) C) w$ M. C7 A. v: E
0 x! s$ A7 x; e# g/ U+ C. G4 `Starting 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. o# L$ M; G- W
) A' g0 V& C' z7 m! i9 qBake 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. # x, D) M! y- u3 e( d作者: 流浪廚師 時間: 2013-11-6 11:15