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我先把英文的貼上... 晚點再來翻成中文 + C4 j6 y9 X6 d8 F$ M1 c3 P! @7 g 5 I m- C, y0 t/ I6 A, F% u9 Y1/4 cup (60 mL) 糖2 R+ ~7 y* |" I; j4 @/ H- F' B( ?
1/2 cup (125 mL) 溫水 7 f4 z( w( d: g1 t0 z3 @* c. u( D1包酵母粉, (or 1 tbsp)' p# j) a' V! l6 n8 @
1/2 cup (125 mL) 牛奶 " N; c. P K. {; s- F1/4 cup (60 mL) 奶油 " b/ ~- I: C4 f1 tsp (5 mL) 鹽 6 B1 s8 C! i/ |" T; w; L2 蛋 打散 " s) Y& S3 {# e( k6 G4 cups (1 L) 中筋麵粉3 z& V# b& ^; _
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1-1/2 cups (375 mL) 紅糖) U5 [) K$ V3 g# ?
1 cup (250 mL) 奶油6 B" E5 i( o& `$ [ Z7 x9 J, M
1 cup (250 mL) 切碎的核桃0 S: f9 |5 x* n1 O
1 tbsp (15 mL) 肉桂粉 " k8 o- e+ c) p# b% x) G5 N 4 E) t. Q: e, _& c+ B3 b8 M + V+ l$ H4 A) e" i2 eIn large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes. 7 _7 c$ y' k! l, w0 S : n5 F3 I0 N1 C" }2 S
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.. u/ B2 R& y9 X0 B& {1 H5 a
* V; n, ?4 ~( }# c0 |+ i3 RWith 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.3 K: ?* v; x- D& q
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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 ) y3 ?0 o! S* i" J# P8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. ; _5 j3 H7 g5 W7 N+ k9 J# r; U8 b) ?
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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.& {3 s1 W3 f6 V7 `5 w ~
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Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.. n- b! \1 N! ?( I2 a7 c
' M5 D% e1 T7 k. `8 VPunch 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. # R7 c8 n, R( S8 e! B
9 F0 S9 P6 N/ [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. 8 ~& l, ]; W- c" {) I* s/ K # u4 }" C1 |: _' o! N
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.1 E) [/ D% l/ [' w0 z 作者: 流浪廚師 時間: 2013-11-6 11:15
葛小米 發表於 2013-11-6 10:56 6 w$ W5 A4 c& s( G8 u
我先把英文的貼上... 晚點再來翻成中文6 M. z+ A2 n+ V