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1/4 cup (60 mL) 糖. j: W( k5 x) C7 ]! d. l, G
1/2 cup (125 mL) 溫水 : O3 O2 A. |1 b6 e+ x- h' t/ r% [# A1包酵母粉, (or 1 tbsp)) A: b: B- u6 k2 _$ Q; F' m
1/2 cup (125 mL) 牛奶0 q2 a: R* F$ c( l2 M9 Z( ?
1/4 cup (60 mL) 奶油 $ Q" \; }$ X: X9 K0 [. Y1 tsp (5 mL) 鹽 ' T2 x8 h' ^% p8 B& P$ ^8 p6 C2 蛋 打散. G) f6 [! C8 n8 W* f4 K
4 cups (1 L) 中筋麵粉 8 _1 @6 Z2 @/ S( ]! W: R/ z/ M& l3 d& T, d( K" x) t
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1-1/2 cups (375 mL) 紅糖' o, Z( m6 z K$ F
1 cup (250 mL) 奶油 + Z4 r8 F7 |( i2 d U, ^1 cup (250 mL) 切碎的核桃8 ~6 q- v# ]# I) b
1 tbsp (15 mL) 肉桂粉/ y9 k, M: k' c7 C) H, H
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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. 5 y7 O" R2 p& s ]1 o9 i2 J5 m1 w' @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.4 }* }, W: s. Y) j
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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. l2 [7 p0 M( I& s5 e3 l7 j
, r# r6 ]& ?2 u5 k# o( fTurn 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 . p0 v' f, d6 ?) P+ l
8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. # h8 @+ F+ G1 l5 T
: o$ c+ V2 _# }( T9 A6 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. 9 ^1 K0 V1 m, r8 Y0 `9 h J5 h% [& U- Z- {0 \Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.! a& V$ N4 `, w" g/ {3 W$ M5 _* M: ]
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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. ; V6 y5 }: d( k* l- F1 W# C $ g+ v8 A! ~/ c4 UStarting 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) g! k% D6 P
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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.7 r. Q& [0 m" w0 U$ `9 T( \ 作者: 流浪廚師 時間: 2013-11-6 11:15
葛小米 發表於 2013-11-6 10:56 $ T9 S' p* v2 a$ c我先把英文的貼上... 晚點再來翻成中文 8 Z, u( _' {- D% x d, ~# ~: o3 n
1/4 cup (60 mL) granulated sugar