樂活三峽 發表於 2013-11-6 10:03 3 S( s" h8 ]( X& P' z& P( x
我也很喜歡吃肉桂捲,可以分享一下你的材料及作法嗎?
+ d9 g4 P! x) Z 4 c( p5 Y5 }1 J- V我先把英文的貼上... 晚點再來翻成中文9 b/ X W+ {) b8 A1 a
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1/4 cup (60 mL) 糖/ U4 D! t6 T+ G3 J
1/2 cup (125 mL) 溫水" V" K- Z8 f: j: I, G
1包酵母粉, (or 1 tbsp) 5 R7 ?4 p( Y* n8 D1/2 cup (125 mL) 牛奶 7 ?. d/ f4 G, p# j* R6 N6 B/ E1/4 cup (60 mL) 奶油* t" l8 o( y; x6 @1 Y1 K
1 tsp (5 mL) 鹽 2 S6 h- ^6 F( E4 N4 q+ C, t: G2 蛋 打散; b; p9 S( G# Z& N- T% {
4 cups (1 L) 中筋麵粉 " J1 w b6 i7 U 4 R, V6 z9 e t8 e$ x+ Y餡:9 _1 M3 j' |/ n1 }. @; m5 }. r
1-1/2 cups (375 mL) 紅糖7 g; u: _! s' W S; B. {
1 cup (250 mL) 奶油# N; p3 t$ E0 Z) c8 j5 o* k/ p
1 cup (250 mL) 切碎的核桃 ) u, p, L# Z2 g1 w1 z4 ~3 y3 ~) \, E1 tbsp (15 mL) 肉桂粉 $ q& m) l' ]" b% I8 w# W3 c% V* g( N2 v R
. n$ Q" a3 l( `, M l/ oIn large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes. - t/ u& M" c& Q8 y7 s: ]) ]2 P: w ! p8 d& k. P3 ~8 M9 ?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.7 i' g E6 l2 {# m, U! I
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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. " \- a$ C$ b9 q5 {* I 1 i+ ?% t6 t. a0 K! {+ X
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 $ \5 W+ t: ^$ d$ X" i8 ^+ L8 o# q$ i
8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. , f, `3 C% o0 n6 y% |; j% O% ^! q2 C; W
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. # p# s: I, z8 q# x) n4 i 5 a) R& \1 X/ g. k8 e* a
Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside. ! t" x: O' v& E+ K- v5 l# h" \4 C 9 L' m/ I) |& [! b/ P0 n9 Q; O1 qPunch 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. : D; n1 c; p* |5 R( ~' W/ V# C
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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.5 Z2 S6 W4 w4 L; U% q
% ?+ Z3 P! t. h `( @' U! ]4 |5 N* QBake 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. 9 z' W9 k/ U4 F; ~! b2 {- T3 w作者: 流浪廚師 時間: 2013-11-6 11:15