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我先把英文的貼上... 晚點再來翻成中文' ?( x. [; c8 X
+ D L7 b; `6 d/ @1/4 cup (60 mL) 糖2 c" V. \0 N( l$ S6 B
1/2 cup (125 mL) 溫水! j. |3 L3 c/ a* Z: @
1包酵母粉, (or 1 tbsp) ' k, D7 s- |- y1/2 cup (125 mL) 牛奶 9 V6 M, Z1 Y# s u/ C" q* k1/4 cup (60 mL) 奶油: Q3 y% S) ]. u) [) v% r
1 tsp (5 mL) 鹽 ' k! X7 t% ^; i% i5 }, L6 {, r2 蛋 打散 : Z f$ @( L2 w. B* a4 cups (1 L) 中筋麵粉 8 i/ R2 u5 g( R1 P7 Q . f3 ^/ H1 {- R& g: x, p& b餡:' T6 L3 |9 U% U
1-1/2 cups (375 mL) 紅糖 ; ~$ h! G* H, \) q4 l0 U: Y4 k& K1 cup (250 mL) 奶油 , _5 p1 }+ H+ f% s0 w l9 d, T7 o) J1 cup (250 mL) 切碎的核桃9 H3 X' i) D4 a' k) o _; F
1 tbsp (15 mL) 肉桂粉* n0 c0 S( ?5 ^+ V6 x4 J
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- W& Z5 O6 {# J LIn large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes. / j1 y9 Z$ P! N, |, m+ ^( r* @: ^& r 4 u5 Q; n& e& ?% q4 y) F- v$ ?" D; b
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. 1 A6 C) ?% P% M$ T( x* F4 d9 `1 { . L- z) \! Q; u3 h: x5 e
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.0 [' I# }& ~. J+ c; o$ Y
6 N2 D/ l, Z. x% U- `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 ( {. L' c5 l6 P% s9 |& k7 ?8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. ; ?3 x, b0 B9 Y! O; j ) N/ M( s5 J0 G" r9 |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.& U$ c) a- a' J9 }) J3 ^. p+ a( w7 `
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Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside. I0 u4 q Y5 n& z2 L4 U, Z# V 7 z# m; A% u1 R+ O) Y; X' L
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. . l2 n, D' E0 n: @& X# z& w. X7 F/ P. C. G8 A+ {' q! ?) M
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.2 R, P+ K) h+ A
: s2 c3 A* |( @" dBake 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.. F: X+ C6 W5 c* k- V. i 作者: 流浪廚師 時間: 2013-11-6 11:15