樂活三峽 發表於 2013-11-6 10:03 2 Z. I y, d. v- x- i
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3 w$ M/ D1 y* a$ _+ | S
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1/4 cup (60 mL) 糖$ w' g: B6 _0 i) n9 ^5 Y; t; | r0 a
1/2 cup (125 mL) 溫水, C! V& k" O; f
1包酵母粉, (or 1 tbsp) 3 F* K& L! B* `8 B1 l1/2 cup (125 mL) 牛奶" f6 a: L5 u6 ^" @7 D5 h
1/4 cup (60 mL) 奶油 S! M; L+ k. C2 H7 L$ o1 tsp (5 mL) 鹽1 g4 H& S* ^( f
2 蛋 打散 " C' R7 Z/ d4 ]: J8 r c4 T3 B4 cups (1 L) 中筋麵粉 " h# B: }) {4 g! { z$ F: D0 }* P4 X1 k" p; ^8 I- c
餡: : @. G9 }$ m' x1-1/2 cups (375 mL) 紅糖/ b* k4 a& J2 A. j* m0 S. E
1 cup (250 mL) 奶油 , y# v5 t8 F3 R( t5 `1 cup (250 mL) 切碎的核桃 : l* c: n1 R0 Y' l# R$ i1 tbsp (15 mL) 肉桂粉5 F6 `) |! \7 Q/ m. w
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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.3 i) v2 }% V0 S0 \- `- {+ f2 Z
' t8 k3 Q/ q7 \4 UMeanwhile, 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.8 ?6 d0 O3 v# H: j$ @
" s: i/ k6 p& ~; j1 f' h1 EWith 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." b( k( u% K3 _( a2 c# t5 M& c
" ]2 E6 b# b$ F" z4 O7 K/ CTurn 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 # v- x( c6 u* w/ U y! t
8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. # ~, q- _9 {1 {/ A" [, _( S
' R; e( R" ^4 iFilling: 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.( M# a, o; T6 K6 f
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Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.0 z* }2 W/ V h
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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. , I5 J. t/ m& [6 }* \" H( u' d$ @. i) I p# E
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.: h% Q( v6 j0 d& |. N
# e+ l. v) v2 }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. g2 n) M# ^( j4 M4 l4 @1 \! B; d+ Y 作者: 流浪廚師 時間: 2013-11-6 11:15