樂活三峽 發表於 2013-11-6 10:03 * y: `+ b9 a4 b3 n/ l* O' |# g# L
我也很喜歡吃肉桂捲,可以分享一下你的材料及作法嗎?
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我先把英文的貼上... 晚點再來翻成中文6 e& |5 {/ Y- Q, B' v; a
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1/4 cup (60 mL) 糖3 a% ~" D& U" `0 Y5 m
1/2 cup (125 mL) 溫水 3 f) x3 C5 Q3 m* r* ^9 d1包酵母粉, (or 1 tbsp)) j; T( }7 U( l' I
1/2 cup (125 mL) 牛奶 ! o. p& V( {& P& e7 U7 X1/4 cup (60 mL) 奶油 F$ `( \: S. e) i7 g" s H' n3 b1 tsp (5 mL) 鹽. A! W$ x2 V1 s
2 蛋 打散6 q1 W3 u- s) |
4 cups (1 L) 中筋麵粉3 }1 A: B3 v" {5 V) q5 e
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1-1/2 cups (375 mL) 紅糖; o. ~9 a) K/ U) _" w, N
1 cup (250 mL) 奶油 ) P& O/ d( h% M d1 cup (250 mL) 切碎的核桃2 y3 F+ C* a+ A* C/ `) i6 J+ n
1 tbsp (15 mL) 肉桂粉 2 x; m1 o# }. X* R b7 \ $ o4 v* ]- {. x, ]' Q8 j9 [& n+ q$ u
In large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.* I# h2 e* [, `* n: _
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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. ! M( g1 }# j) u; H( q. e + u0 s2 z% U: z0 t; aWith 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.+ q5 x; X- L5 B+ K7 o
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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 2 X1 t; S" w) r/ i" Y
8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. 5 \. P1 E7 f2 F: D) S
- k$ a! d* K7 k% R9 e+ f5 tFilling: 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. 8 S& Y( [* d$ I 6 Q F( s& K, L. s
Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside. ; n6 b4 k/ Q, ^4 ^% t8 E* l! E " i2 f, J( `7 b% F# Z% w
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. 2 Q4 s. M: I7 n5 g* `
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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. . y( U& i7 S6 M$ M. a# [& [4 S" b) C ! b6 ~+ q, ^: F# P( e- kBake 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., z, [7 u8 P; b: \+ ` 作者: 流浪廚師 時間: 2013-11-6 11:15
葛小米 發表於 2013-11-6 10:56 % w6 E, p5 o" z5 H5 q: Z( k
我先把英文的貼上... 晚點再來翻成中文2 o: V& Z) u e3 x0 C9 v$ u- _1 M
. p. ~- @9 h$ J5 N1/4 cup (60 mL) granulated sugar