% B. j' f k' T3 i# u: V2 N* b5 X1/4 cup (60 mL) 糖. M0 s9 @6 E8 n: U7 q7 d4 u
1/2 cup (125 mL) 溫水) ]" r& M4 k' x; v- C A
1包酵母粉, (or 1 tbsp) 4 }( S$ O6 k9 T4 u$ h1/2 cup (125 mL) 牛奶6 g/ b5 N+ Q2 N# K
1/4 cup (60 mL) 奶油 - X& C7 }8 F5 s8 r1 tsp (5 mL) 鹽$ `/ | d3 Z- V8 K- L6 b+ B/ o
2 蛋 打散/ A% j: ?- J, ]$ W( `* r% u: R/ |
4 cups (1 L) 中筋麵粉 0 n6 |6 Y) u# L' ~3 M 1 G5 R& s* L8 a+ U5 L" T餡: 3 K. N* f/ B; i0 r) o/ p+ c1-1/2 cups (375 mL) 紅糖- q/ K4 N# D2 q
1 cup (250 mL) 奶油" N/ I( z5 x3 c p# z
1 cup (250 mL) 切碎的核桃! E7 q2 T( w* ]; M8 `" o' D3 @4 }
1 tbsp (15 mL) 肉桂粉! L% J# k D7 ~( `& O" v
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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.- d8 j8 r s% w
; d9 H" M' z4 o6 e% h! W+ }/ gMeanwhile, 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. ) X$ {. P4 Q* }: w9 P, f9 o : f4 h' Q3 G ?$ M
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.# n" K; X% D" _( z: J. z
+ Q$ u( [6 G+ ?5 E D4 T+ h; pTurn 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 6 |" f% ]+ r' {5 Q t' q+ R/ w9 D8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. - X, t4 Z6 l- m! |
7 l! [0 x9 r" L+ vFilling: 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. 9 w' f0 ^/ h( V8 |1 R4 q 3 b2 f, u% a9 O' A) ]' uMelt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.9 F [ B' I. b
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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. 8 L* \4 G1 T% m9 f- ?
$ R' ?9 A* ]( U2 U5 bStarting 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. : z! s0 R3 \ m2 C- Q9 X9 _ # S1 U5 B9 u' z: e& k% O4 {- Y
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.. ]- u. Q2 G& P* L$ u; h! U- e 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 G; k. B3 K+ u! [% h" U {我先把英文的貼上... 晚點再來翻成中文 : x7 Z; u$ g8 @: C9 D2 L3 I2 P* e. c4 Q5 n0 _7 l; A, Z7 G
1/4 cup (60 mL) granulated sugar