樂活三峽 發表於 2013-11-6 10:03 - A, F( w H' e) B
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 q& _/ U# S* P. a* h- a* N
: f7 [/ \7 M: G) F) C1/4 cup (60 mL) 糖8 }4 I$ \5 e; O& O
1/2 cup (125 mL) 溫水- c# M) x5 f8 [8 ?: v, {) e
1包酵母粉, (or 1 tbsp)4 _# p7 }3 p2 A, K2 _3 W0 g
1/2 cup (125 mL) 牛奶, \9 v# Z- w! b
1/4 cup (60 mL) 奶油: h; L; z. X% u0 {, c! w
1 tsp (5 mL) 鹽* z8 o1 j2 z; o( @
2 蛋 打散 , ^3 f3 @: w: t1 C9 l F ?$ t4 cups (1 L) 中筋麵粉$ V& W" ?6 c& E% j; y
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餡: ?! Z# ~6 e6 ]* k1 X1-1/2 cups (375 mL) 紅糖3 [6 Z6 C/ c6 I- K8 `
1 cup (250 mL) 奶油6 ^4 L J. g# E' Q- b
1 cup (250 mL) 切碎的核桃# A7 X# L+ K; I; N( s
1 tbsp (15 mL) 肉桂粉 - t% t" J! q" Z0 ~2 b, G) ~3 ^$ y% P2 D, o
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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. 2 v7 i' h; m7 |2 G7 v 6 B' t R2 {! [3 p6 j3 t4 E( 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. , Z' _# b& \1 N4 j . c9 C7 x O i: V5 }5 Z
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. * e2 P& S. v$ R+ ^' Z 3 ~; r( Z5 X E$ R
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 ; a2 b _: Y Y, i
8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. $ O& `0 l3 w! L : C5 w6 O" |1 Z3 ~6 p6 \; B: s/ SFilling: 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. * ]" O" W& [5 l5 H& Z! c' _ 4 `( E: i- ^; `# e0 oMelt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.% X3 z: f( x; A7 @7 A# A4 J5 B
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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. 7 Q3 D( }. R: A! F2 x* h 3 m& |5 v# k2 F; a, j7 iStarting 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. . a% Q; M/ e3 }; L+ H / y: C* P" n# k. _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.% D+ u$ b; {+ a f0 q7 x 作者: 流浪廚師 時間: 2013-11-6 11:15
葛小米 發表於 2013-11-6 10:56 # {# B$ U7 c! d我先把英文的貼上... 晚點再來翻成中文% H& _) {' q% [; k
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1/4 cup (60 mL) granulated sugar