4 F8 [$ V0 T7 P1 q5 J. { - w6 w* `& P, k0 m9 l5 I, K% K3 _我先把英文的貼上... 晚點再來翻成中文; |- P: d: @# o6 d% E/ |
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1/4 cup (60 mL) 糖 w8 p; E" F9 L* L, F/ N# W1/2 cup (125 mL) 溫水 " D) O0 J7 c6 n' `1包酵母粉, (or 1 tbsp) . _+ e0 H6 s. t2 Y7 T/ I% Z$ B. ?1/2 cup (125 mL) 牛奶 ! s# f+ x8 l) f* t1/4 cup (60 mL) 奶油2 e4 Q5 G4 o2 j6 M+ q6 u r
1 tsp (5 mL) 鹽 3 o+ H9 Q/ X6 D5 s5 _2 L2 蛋 打散/ k5 W0 c0 x3 u1 z% ~2 P
4 cups (1 L) 中筋麵粉 ' [, F4 M2 ~: ]% M# ?. |3 d$ M: b# g; k) l! G
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1-1/2 cups (375 mL) 紅糖 + l. e$ u# T; ^3 P* H1 H1 cup (250 mL) 奶油 ! V' J: E( c4 b5 v1 cup (250 mL) 切碎的核桃 ' f+ C2 A: ~% Y* X0 f1 tbsp (15 mL) 肉桂粉 " Z9 C: A. r& m: \; o" d/ T$ ]) ]# u$ f' D! R( E g
' e- n2 r y4 q7 o; _+ LIn large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes. 1 C! T6 h% q: Q4 \0 \, G1 \& W$ C) |% [* u - Z! T- m2 z* g
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.: ^8 m1 X- ~$ m; i, y+ p. J
0 v: A$ O8 s$ }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. # V/ }; W7 y/ p; l6 k' P; S ( A1 N( ^, ?0 @4 |6 w) 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 * u6 Y+ t: ~, f' W. n/ ?7 l8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. 3 f3 r% o' R0 I; L, W: I # L7 ]+ { O* nFilling: 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. ! S9 ]5 {. u( O8 h 0 f: R" E1 t8 O3 X4 fMelt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside. 1 P8 @; S/ F" h! z5 Q7 A& W0 [8 J 9 Y. J3 g) D7 ~% M: Z7 w2 B
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. * f; e6 Q# ]! v* y6 J9 [% v1 ]
. L; N5 O, l$ R, R/ I4 pStarting 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. * @$ s( {( G$ I & b% {2 j) z) M9 `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.' R7 Z% t) l* B. G 作者: 流浪廚師 時間: 2013-11-6 11:15