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我先把英文的貼上... 晚點再來翻成中文2 M& {; A+ T3 A$ I
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1/4 cup (60 mL) 糖 ' {0 a6 I& y* n& Z8 z$ m1/2 cup (125 mL) 溫水% w+ \# _4 `" ~3 S, [1 Q$ M; s
1包酵母粉, (or 1 tbsp), Y" W1 @" `) l w- M+ v2 x1 R
1/2 cup (125 mL) 牛奶 0 H; H' C; E6 r6 w8 Z8 h) q O1/4 cup (60 mL) 奶油/ V0 g0 z- C7 k4 Y; G4 Y; w# D
1 tsp (5 mL) 鹽 - J# K% U6 a% ^1 o% g3 [9 }2 蛋 打散 U" A1 @, e( B) a, D' a4 cups (1 L) 中筋麵粉 ( K# o( Z V3 d7 Z6 @5 a' ^6 [; z! Q. \* L
餡: * t& o' E% B2 z3 T& k1-1/2 cups (375 mL) 紅糖 b3 R6 x+ U7 ~/ f3 h. L% Z; g1 ?
1 cup (250 mL) 奶油 % E9 I6 M/ R4 o& H4 A5 O3 O" p# M1 cup (250 mL) 切碎的核桃 - x: o9 B" u6 {; } Z* P2 _1 tbsp (15 mL) 肉桂粉 * _) H" B4 ]) T5 l5 R2 Z; `: E5 r8 V. Z- d4 O. J8 w& r
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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. / u. q9 p4 @2 g+ }, ? * {. j9 G$ o9 u) J+ b" q8 y
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.$ g) j2 p- ` T# D# o ~ G! J
( e/ ^# f4 B% d6 `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. ; W; s1 n8 d3 ~ v / T( A" [, \' v+ x! y
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 ' Z/ O0 d% m m' f- i1 A9 ?+ A7 c8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. $ p4 q. ?6 ?1 h" f
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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.5 G, r) E3 j# S5 Z. D5 U
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Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.5 }( ^ ]; t+ t+ H; S5 d
( x+ K/ p' w7 ^/ \) T" S, rPunch 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. 7 V5 D7 |4 l0 t7 O3 x; k0 e
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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.+ [# ?# q: \) u6 V
0 S1 S9 g. ~! z+ j* U7 o* _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.3 z9 J/ b$ R- g5 A! [5 y2 J/ [$ c 作者: 流浪廚師 時間: 2013-11-6 11:15
葛小米 發表於 2013-11-6 10:56 / Z8 a( n* V7 i% x. C7 P2 o, ?# c/ W& N
我先把英文的貼上... 晚點再來翻成中文7 d4 b. E8 p/ p7 P6 y
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1/4 cup (60 mL) granulated sugar
$ }: z- g1 c4 ]- o5 M) R太棒了。好好吃的感覺。作者: 逍遙 時間: 2013-11-6 11:35
看起來好道地, 好吃誒!$ B1 [! b F! I8 H4 x {# l
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我也是很喜歡(在美常吃)可是怕胖不敢多做作者: 陳太 時間: 2013-11-6 12:26
樓主的照片勾起了我的回憶....記得當年在冷冷的冬天時, 肚子裡的蛔蟲作怪時, 總會忍不住跑到附近的mall 去買一個熱呼呼, 甜甜黏黏又香噴噴的肉桂捲, 就當成一餐.作者: 葛小米 時間: 2013-11-6 12:32