5 P) }0 C3 }2 u) _% A 7 I; j( u+ E4 ^* y* L, G( V我先把英文的貼上... 晚點再來翻成中文 , r6 i2 g: r: I4 X$ P. h& M2 |9 [ ' K& L0 ?' ~) ~7 Y) N) V, t% Q' G1/4 cup (60 mL) 糖 9 h& R9 r; x" p5 O3 p1/2 cup (125 mL) 溫水 4 \1 x% H" M7 k1包酵母粉, (or 1 tbsp)6 _! Z6 V+ h& C) A! D' ]3 H
1/2 cup (125 mL) 牛奶 " x% C x' _" O1/4 cup (60 mL) 奶油6 e4 L; S3 T" P3 U4 n2 [8 p a
1 tsp (5 mL) 鹽 ( t+ R6 ]+ C) s, _9 g& m* w! d2 蛋 打散 7 C' I: w- t% R M& X" g! n& w4 cups (1 L) 中筋麵粉+ g4 S+ t9 H' u( ]! ^( R- t2 M
7 C; ?5 o. e8 y' M餡: * J$ ]0 c0 k3 M! m: O" Z& ]* n2 O1-1/2 cups (375 mL) 紅糖 7 u. P- ~* |& [, W" R1 cup (250 mL) 奶油) c; u$ d5 O. @( J6 A+ B
1 cup (250 mL) 切碎的核桃" t) I# a9 `# D; |' D( z
1 tbsp (15 mL) 肉桂粉 / J; P9 S1 |5 I2 g1 K# x2 m: V 4 b& d+ N I S# L) W1 z9 e5 I0 C5 W; r
In large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes. / \% h+ I3 m: @" [) E 6 p& g. l' a( V2 b. K' E6 E$ x6 b$ v
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. [0 }2 f1 M2 m 2 y6 H {( ~8 K0 J7 @
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. 8 I9 |) O$ [; G7 @, _; d4 v 9 o) ^5 z8 k3 I3 U( |+ C. W1 mTurn 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 e$ }/ H7 V* f, l5 J
8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. 3 @2 k7 X! I u7 O8 m0 w3 {; v, T
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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. 5 e5 Y* U0 n. v l' m' a " W) {3 @2 X! d+ X' W) T! T; {Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.4 s6 E1 z7 J# h4 ^; L8 ^1 n; k
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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. # u/ D' d! z; G' G0 m2 X0 s + p; e% ~4 C$ j# `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.2 a( ~4 z6 @7 ]8 Q
1 m) ]# X+ V' O" Y, ^% I) i |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 v- x3 l3 F; M3 x7 g2 { 作者: 流浪廚師 時間: 2013-11-6 11:15
葛小米 發表於 2013-11-6 10:56 & \7 ^5 o$ g% s
我先把英文的貼上... 晚點再來翻成中文 ) q3 v. D9 K5 K* i1 o; N+ N , |5 ?# o2 s) I# C1/4 cup (60 mL) granulated sugar