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我先把英文的貼上... 晚點再來翻成中文 4 j5 R: s; r7 L2 [1 p# x4 m$ T3 W: H" G6 t3 {0 ~
1/4 cup (60 mL) 糖 1 F3 k; i! q% \ C# r. R1/2 cup (125 mL) 溫水) l- j( f+ S& t* j `5 y
1包酵母粉, (or 1 tbsp)% F0 E( O2 }3 L% U, ~* e$ l8 D8 f* M7 a
1/2 cup (125 mL) 牛奶 ! d/ ^/ a, K3 B5 O/ b+ J; \1/4 cup (60 mL) 奶油 1 k4 ]! l( E6 m' m, j! n8 a! i4 G1 tsp (5 mL) 鹽 6 p% W/ m& Z* _8 b j. j0 c2 蛋 打散 5 w& J m3 @ b* @' P; v4 cups (1 L) 中筋麵粉. I8 {5 \# C5 c( F. L
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餡: & \; ^8 q" ~7 n1-1/2 cups (375 mL) 紅糖8 K7 W6 p5 Z9 p+ g: j
1 cup (250 mL) 奶油 % g& ]2 ]- X. v7 {" s# j( M1 cup (250 mL) 切碎的核桃 # n* \" R( K2 P% B7 T+ [1 tbsp (15 mL) 肉桂粉 9 f/ g& o0 z$ d! s5 m7 F: L) [; _$ k0 ]: b: ~, 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. ! C* R- W5 N# `: t; W4 Q+ y 3 J* I8 H6 i& N9 ]% v3 S* f3 O6 eMeanwhile, 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.. b* D# i2 l( l8 U
% L6 k6 i- r) N, {$ \ O& F+ vWith 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. 3 D$ Z$ R z, E3 |: w8 } ) Q+ ^& E3 a% v! g3 u* z/ q
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 6 u( f* M4 [& \8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. ( @; R/ a; k& n/ ]3 X8 M* w$ g. Y) G7 ?0 `9 k
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. . }! i/ h4 C8 ?' ]/ g/ a% m0 K C% A+ ?+ Y1 U. F
Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.9 R* b3 [7 t1 P& C" Y( F
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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. ! d7 o7 ^9 v+ o/ _
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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.8 k/ J4 w- `0 ]$ R3 T4 d
9 h( z3 N$ \! f6 w( u$ \1 hBake 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. , H4 M0 Y2 H3 u. b' Y6 W+ m, W作者: 流浪廚師 時間: 2013-11-6 11:15
葛小米 發表於 2013-11-6 10:56 9 A# }% [6 d# d9 G% i
我先把英文的貼上... 晚點再來翻成中文 / r4 L6 E, g( Q7 n6 E0 `: y/ c6 H 8 I" Y! k8 A" r1/4 cup (60 mL) granulated sugar