* G& q, ~5 e% N% G- H( m. g- Y+ p! Q/ w
我先把英文的貼上... 晚點再來翻成中文 7 k( w- f2 T5 W- x: X, L* H 1 F: G' t/ {; C3 X5 N1/4 cup (60 mL) 糖 8 j" W! Z H, k! h- i1/2 cup (125 mL) 溫水 - X0 y; z2 @6 h: M- O1包酵母粉, (or 1 tbsp)6 E+ y- ]1 ~1 n, a1 a
1/2 cup (125 mL) 牛奶 * u" _. E }" N: h, q7 w% f1/4 cup (60 mL) 奶油 6 j9 F2 J$ Z. i7 r+ Z3 b1 tsp (5 mL) 鹽 0 @ O. k& X% Y2 蛋 打散1 d9 N; y' f& d
4 cups (1 L) 中筋麵粉 6 i+ a' l# {' J& ^+ M. @9 K4 d4 M* k% U
餡: 9 v; X$ u5 b: M& `& M$ x1-1/2 cups (375 mL) 紅糖6 [1 Q* I- o1 ^7 e* Y
1 cup (250 mL) 奶油2 ~+ {1 x8 L% j9 e6 m. H" B
1 cup (250 mL) 切碎的核桃 7 h, a* g7 F' L. G9 t! N$ i" z7 H1 tbsp (15 mL) 肉桂粉 4 s/ d8 _3 T5 A 6 c5 ]8 B9 w. h, E5 l. l; q0 S/ U e* d& ?, P7 b
In large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.+ \. ]: m4 S$ C+ ]) k% X
7 |) {* @# m8 h# `: T9 c* [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. 6 Y# Y6 n+ R6 [ Q. j 9 p) u$ s. v4 R0 z7 J
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. 0 v n: V# f# q' \* M! M, \+ \, E7 D 8 U0 l7 |0 k' k% M p d2 g- nTurn 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 3 ^$ X/ P4 N- @; h& [8 W/ `8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. 9 ^$ z9 {( R# Q* |7 o
/ _2 T/ [; P$ Y7 BFilling: 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.2 `5 M7 c( s Z
' B Q. Y) l- ?+ Z
Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.7 v- a$ d% j$ v: z9 A8 `3 V# a0 q& u
9 ]9 d: j# X4 `5 ], I( TPunch 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. 8 w t! i6 K9 D+ `% q7 d# H" o& v& a* \; I
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. $ d) J2 C7 d1 Q" |8 v) {: @ , N5 F# u1 A/ g _2 M. A h+ EBake 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.% ?* I; U0 W8 x 作者: 流浪廚師 時間: 2013-11-6 11:15