v8 e9 r5 [$ a9 D% a3 M我先把英文的貼上... 晚點再來翻成中文 ' S/ h H. {$ Q ' R. G. Y/ r" o& J: _1/4 cup (60 mL) 糖 - j8 P5 f3 W: _; Y1/2 cup (125 mL) 溫水7 r& n4 B1 N, h
1包酵母粉, (or 1 tbsp) & x; j/ R: r. \% ?, d6 I" \( z1/2 cup (125 mL) 牛奶! L4 F" C- c# `! h
1/4 cup (60 mL) 奶油# a9 l+ `& P1 D+ [0 _
1 tsp (5 mL) 鹽 q2 f! N4 B/ O. q p6 d2 {1 i2 蛋 打散 ; B3 d/ G0 {- j( p" F3 V4 cups (1 L) 中筋麵粉' G: I5 }1 X7 u, C* ^
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餡: $ q. w: e# w2 u! X9 M! z1-1/2 cups (375 mL) 紅糖 + R* P0 ^! e/ t; m3 k. \1 cup (250 mL) 奶油 " S& \, Z; I9 Z, x1 cup (250 mL) 切碎的核桃 ) l. H/ B% F" J9 |, P1 S" ?1 tbsp (15 mL) 肉桂粉. e) o: G: H) k3 Q7 K% M) @
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In large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes. , k I2 \) ?5 u& U " o! t* p9 G( W' M' L! _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.3 m( Y. _ b- _3 f8 T5 |9 G
, R, `9 R2 u! x" r9 d% CWith 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.1 u" m0 w- H3 h {+ |
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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 9 _9 p4 L, b% L) D9 H* k B
8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. " r0 Y# W7 S0 a% Y% Q
: h+ g; l7 u& s* P9 z) b6 xFilling: 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& l( r% N# i F
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Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside. 4 G. |4 R% s7 _ u/ [( C4 X2 [. g4 D8 q * [$ s. R4 o0 T9 OPunch 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. 3 r$ E# m, y) \- y( ]" ? 7 a3 ~ L8 B4 @7 B2 }, n NStarting 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. 9 J& F! a- ~$ ` 0 ?. S4 r% S0 I- G: C
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. - X# p/ B& s1 \6 j作者: 流浪廚師 時間: 2013-11-6 11:15
葛小米 發表於 2013-11-6 10:56 $ Q$ y7 h# [3 G# q7 W( F我先把英文的貼上... 晚點再來翻成中文 ) L* A. J- f/ R/ [/ N, N- M * E0 O; v. Q! w# D1/4 cup (60 mL) granulated sugar