7 \( c6 \/ Y" f! n7 z ; w6 V/ {: x3 K) U. f我先把英文的貼上... 晚點再來翻成中文2 i% [- W% |% S* i6 @4 r4 b* y3 V
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1/4 cup (60 mL) 糖8 F- j: m' @: u& o6 R
1/2 cup (125 mL) 溫水. V% _0 Y5 L- G G. ~2 o- \
1包酵母粉, (or 1 tbsp) 6 ^/ v6 R. l- q; i+ n$ [( S) ~1/2 cup (125 mL) 牛奶 Q+ q2 z: }3 o+ O, `9 j
1/4 cup (60 mL) 奶油 ) t$ ~6 W1 w7 h( g% h1 tsp (5 mL) 鹽 * ], q- p" B" m+ g+ W) a2 蛋 打散 ! O: T7 m% h, C1 R1 z9 j4 \4 cups (1 L) 中筋麵粉 4 Y6 b& D: y0 H: I- ]" n5 C - ?+ ?6 J, n6 d6 f餡: , P$ t! k) x$ \% j! K5 V% ]1-1/2 cups (375 mL) 紅糖1 [5 b/ B) E; o- L6 n& T; K
1 cup (250 mL) 奶油 4 X7 ^. R3 K2 ] W1 cup (250 mL) 切碎的核桃- I& ]$ S. `9 }/ S& ^5 L
1 tbsp (15 mL) 肉桂粉5 q* ~4 _1 Q+ T6 d: R% K8 s; A
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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. ]- a( g# L7 a% A, L 2 g. C* G$ G0 q/ f# U
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.: j. Z) ~5 |+ E& ~/ m
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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.1 X9 R9 p8 I$ P2 H6 d( g* Q
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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 ! `1 @4 V1 J/ H- ^2 W% m- i8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. ' Y) k. }; z' B. ^ ; o% L" g/ c" RFilling: 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.1 b. N: {/ r; J( G. ^
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Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside. 3 z. K) L0 ?% I# F' ?. D* x ; E* }. J9 f& N% C) U t9 V5 h9 [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. 0 ^" V& a1 z1 G/ A$ F2 G; G* Y! E% t* k6 Z0 a+ J8 o0 y, B3 D
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./ |/ T! g: G- [2 Y( _: W0 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. 4 Z8 C' k* \% h9 G& 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 $ N% a. L7 @ u. H我先把英文的貼上... 晚點再來翻成中文 5 n1 d! V E0 g+ k4 x A4 @0 _0 g3 A# i
1/4 cup (60 mL) granulated sugar