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我先把英文的貼上... 晚點再來翻成中文 3 D( @/ ^- h6 ?% v* B% M5 P+ f- @7 p- W$ I, X
1/4 cup (60 mL) 糖 - c, o, J+ m1 E2 M# J: q" O# n1/2 cup (125 mL) 溫水 ; [% T" ^* _' ]4 I v8 O1包酵母粉, (or 1 tbsp)8 K; G$ W- G* O- a- U6 |
1/2 cup (125 mL) 牛奶 V8 v4 V: q2 u' p9 {) A" ~
1/4 cup (60 mL) 奶油 ; d# y7 u- b: A3 y1 tsp (5 mL) 鹽# f% }& H! g" u9 x/ I$ p
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4 cups (1 L) 中筋麵粉 : Y9 H5 x# O0 I! Q7 C / V$ c" K% o& X" N" ~+ Q& A- F餡: ! I7 Z, H f8 o) z) h3 ~) J1-1/2 cups (375 mL) 紅糖 % G) r9 H8 j5 u1 cup (250 mL) 奶油 2 P6 X5 x/ h- i* o" @7 c1 cup (250 mL) 切碎的核桃 2 U9 ^! }: U: h5 }: ~# j v( h1 O1 tbsp (15 mL) 肉桂粉0 N( X( W% E5 Y; c* F$ n
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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. # Q5 @5 Z5 e ] ' r2 ] d4 J: Z+ g6 N
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. 7 i8 i3 N" I- n" C" b' {5 f 2 j$ O; w. ^$ g$ k- h! }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.6 W$ V6 N, g; @& D% D+ ^0 P
( o! t, r: ]: z2 e; t' O; P0 UTurn 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 5 h- d. f! D- j& j8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. " S' G- s+ A) g; q: U9 d$ U% `+ S
1 g0 `+ z3 k4 cFilling: 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. $ }+ D: w0 w' j' o4 H, C& u 2 Z$ ~6 {. o: X* j. GMelt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside. * r- a) U9 A, z+ n2 t! ? 3 j0 ]! t* Q5 x! m: t/ ]
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. . `) ?0 g8 [3 Y 8 o" {, q9 h; J0 \. ^5 U' ?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.* ~5 j9 R8 V9 U5 f" E* @
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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. - x# C, O8 z& ?- E% D* ?0 f6 n作者: 流浪廚師 時間: 2013-11-6 11:15
葛小米 發表於 2013-11-6 10:56 7 l+ m% z3 A3 e& w0 S; n, X
我先把英文的貼上... 晚點再來翻成中文 # E+ c8 N; O! f/ x& n4 W* z" `$ `9 o! F
1/4 cup (60 mL) granulated sugar