- R k( U1 ?! E d) ~我先把英文的貼上... 晚點再來翻成中文" k: b- t% _& C8 }+ o& k
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1/4 cup (60 mL) 糖 * |8 B& R+ j' ^ Z$ K+ L( L3 s1/2 cup (125 mL) 溫水 5 v# S8 T- V0 p% f% ] X9 Z% b, R1包酵母粉, (or 1 tbsp) 8 p1 |) `& ]' w- @9 H+ u- r1/2 cup (125 mL) 牛奶 ?9 N5 t$ ~5 G7 }: e5 f' N
1/4 cup (60 mL) 奶油 S# G( z+ m( P" W8 Y
1 tsp (5 mL) 鹽 * Z% m& w$ T! D8 T* w+ K( C2 蛋 打散 u! B. z. D" m5 P( O6 u( y4 cups (1 L) 中筋麵粉 % W% a. p* P9 W1 ?; {, p# J+ D0 I
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1-1/2 cups (375 mL) 紅糖& B# {9 H# d2 d2 y
1 cup (250 mL) 奶油- Z* {9 S) Y3 \- G, t
1 cup (250 mL) 切碎的核桃! t( D, J. \" |" @; ]3 w" M
1 tbsp (15 mL) 肉桂粉/ ~# ]. @ |3 s
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. B5 U9 R" h2 ^0 O3 s5 ^# ZIn large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes. * n% V5 j0 L, Q+ T# ]6 O , h+ `/ X1 [: v( d" j/ ~0 bMeanwhile, 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. . c0 q1 x$ A$ T2 P+ W2 ~ 1 q7 F1 d& {) s2 \; t0 bWith 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.+ E% o" m' @: t
# c" ^0 p( t! \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 ) G- J1 Y& i% N7 }8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. & d# D, s. b0 u5 `) N* ]( \* R* M. V1 d3 O. p, K) m6 d
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. ( k# I* D+ Q+ `- Y5 O, S& Y4 P, y % ^; V: `" m) E' B& F' J# s
Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.- S5 z" v/ \, c( I9 n- f: \
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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. : s4 J% o' e! Y! @2 z& t0 ?
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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. m2 M6 K) a% ]) k! p$ G
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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." G" D3 k/ f3 }& t6 B E, z8 g 作者: 流浪廚師 時間: 2013-11-6 11:15
葛小米 發表於 2013-11-6 10:56 2 A8 ]' u A: E我先把英文的貼上... 晚點再來翻成中文# t4 R2 D6 i# }) j( J& e3 Z
( g. m, s) W4 K" ~% }$ R. M: u( v1/4 cup (60 mL) granulated sugar