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我先把英文的貼上... 晚點再來翻成中文 : I u. \5 b+ u 5 w# g3 L d/ g# w( Z1/4 cup (60 mL) 糖 # w( G% p/ E7 p' I4 p6 c1/2 cup (125 mL) 溫水& \8 g' a3 x$ u2 _# m/ Q! P
1包酵母粉, (or 1 tbsp) 8 S4 P" g9 x- }6 i9 y- l; O1/2 cup (125 mL) 牛奶 : C8 H6 _2 `, z0 J- c, u2 b c1/4 cup (60 mL) 奶油0 u x6 K) a: W5 \# u8 K& Q
1 tsp (5 mL) 鹽 * x5 m+ Z( r E$ Y5 M- i2 蛋 打散5 o: [, C! _0 G2 g" S$ B( Y
4 cups (1 L) 中筋麵粉$ b* r7 S% T x* e+ ^
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1-1/2 cups (375 mL) 紅糖 ; V1 t4 l. ~! ?3 q& w' z* e2 [& c1 cup (250 mL) 奶油, L3 a% `$ t/ @/ h3 L
1 cup (250 mL) 切碎的核桃% V" M2 D% r6 r6 P
1 tbsp (15 mL) 肉桂粉! \, {6 O- C2 ^ z3 P) |8 ^7 G3 j5 q
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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 h- t9 ^/ d/ C/ i8 i" ^
# `2 \2 S2 @( V) Y0 ^$ iMeanwhile, 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.2 l3 J9 X* l! @) V7 @8 `: g
/ N6 T1 H+ [7 f& p! [0 U6 _4 C3 R) iWith 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 T0 ?+ @' | Y: A+ }. P* C) P3 M
6 r0 Q0 C. Z+ TTurn 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 0 W, w2 \1 s7 J }7 i9 x; L8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. 9 ~7 I0 D/ g2 M# b! Y+ N% A1 o% G% r. U( f- h- J
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.; M( T- I9 E- ]0 r) I" H8 d8 E
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Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside. ! s5 F" D; t/ I" A' ]- \ 6 }, t4 T/ T7 }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. / V) D3 g6 D$ D/ X 2 q( i3 M9 `& E1 ~7 xStarting 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.% P1 L" ?" V5 H( R0 w2 m
; {1 }* B3 N8 U6 |1 aBake 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. 8 b5 z6 E* E4 u作者: 流浪廚師 時間: 2013-11-6 11:15
葛小米 發表於 2013-11-6 10:56 , E' T7 {. |( c7 K& z
我先把英文的貼上... 晚點再來翻成中文 & X/ ^0 s& t$ D 6 h. I; P, |3 J8 E# `6 B1/4 cup (60 mL) granulated sugar