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我先把英文的貼上... 晚點再來翻成中文6 g- ^4 W+ m M3 K) ^
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1/4 cup (60 mL) 糖 ' r# C* [) t* B# j8 T2 f( s R1/2 cup (125 mL) 溫水 ( ]& \. U3 ]: I$ q3 D6 ~1包酵母粉, (or 1 tbsp) , k) o; A$ _1 z7 s" r4 V: J1/2 cup (125 mL) 牛奶! ?9 C# \$ O: f/ s2 ~% P' N, h. o
1/4 cup (60 mL) 奶油2 t1 G- b" i/ V6 A# E2 x; u( i6 z! H
1 tsp (5 mL) 鹽5 i6 Q& R9 m& J- N: I( W
2 蛋 打散& _1 h, s+ P/ W
4 cups (1 L) 中筋麵粉8 z" I0 O8 ]% n6 _% }1 i7 a
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1-1/2 cups (375 mL) 紅糖 , \5 A$ Y$ ~2 i2 ?5 O1 cup (250 mL) 奶油 * N, ?6 w: w: K: o3 ^& Y7 [' G1 cup (250 mL) 切碎的核桃 0 b4 v% R2 L3 u# W! @1 tbsp (15 mL) 肉桂粉6 f7 `1 r, Y% ?7 M) r# r$ v
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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.- @2 L# b1 f) o& n, \# w7 d6 D
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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. $ E! Q2 ^+ a2 k( ]+ y / B) x& e8 H2 }8 kWith 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. ! {* g1 d, A, ^ ~, ~" q& K% L ! o' |+ K7 P* A+ a
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 `+ {, p$ u9 `" B1 @6 X0 u2 v8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. * S1 ?! g( a3 x0 C- f" H S" ?4 E& q! D6 t9 PFilling: 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. & Q8 t; z- D5 _ 4 q" V* U) _9 T! q4 G
Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.% [5 ^/ v* |8 t4 h* t) O
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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. : |& y9 U- b7 a/ T5 l
6 V7 L: X8 w* s5 q \7 R$ l( m& qStarting 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.4 {8 n6 M" {2 i# T8 n5 X/ e, i. h0 |
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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./ k* B5 J! m8 A- _3 p 作者: 流浪廚師 時間: 2013-11-6 11:15
葛小米 發表於 2013-11-6 10:56 8 E- |$ ~+ S2 o; J我先把英文的貼上... 晚點再來翻成中文 ; h% n4 ~- A" R. H' u, r8 w) K4 k4 M6 I3 E W5 [; Z* o
1/4 cup (60 mL) granulated sugar