) {' ^6 L" a# p+ B) [" o3 T/ U$ Q7 o6 G7 ]7 H
我先把英文的貼上... 晚點再來翻成中文 % k9 S. N2 i3 ?3 `2 I0 G% L, O1 S' u1 z7 j3 A( N% [! [, G
1/4 cup (60 mL) 糖 % ^) Q# q+ P$ U3 B* {5 Y& R1/2 cup (125 mL) 溫水 1 z( h+ s0 C3 N: S" S; R" j1包酵母粉, (or 1 tbsp) $ [% _! \( e/ N8 b1 |+ q# y1/2 cup (125 mL) 牛奶+ q/ o6 Z6 i% r- q N( K0 I3 S
1/4 cup (60 mL) 奶油3 `# p$ S+ o8 l3 D1 p; M" m7 y9 x9 W
1 tsp (5 mL) 鹽 : H! s# w- k+ K- h. u/ ^2 蛋 打散 ; Q- y+ h7 @4 J( m* j' t4 cups (1 L) 中筋麵粉2 J& p) X3 @2 V- _" Y! W
5 V9 q3 B% Q, m2 I' X B' o
餡:# ]* T% T, o! P# Z9 P& ~5 D1 b5 U
1-1/2 cups (375 mL) 紅糖 , b. R9 n& E, R. c1 }1 cup (250 mL) 奶油& {, b6 v# @! c
1 cup (250 mL) 切碎的核桃. f7 R) Q7 q9 l( U. f
1 tbsp (15 mL) 肉桂粉7 ^) j1 W9 i; v# _4 V, h
. ] O W) [ l* W/ h$ X$ A
3 b2 ^8 o6 ?/ e& R2 M$ |8 pIn large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.2 w, l/ A, l, G- X
4 W% J" g4 v' U/ v4 j: }) VMeanwhile, in saucepan, heat together remaining sugar, milk, butter and salt until butter is melted; let cool to lukewarm. Sir into yeast mixture along with eggs. / t+ G$ X8 Y( c4 h & b: N" u7 J* [- DWith electric mixer, gradually beat in 1-1/2 cups of the flour; beat until smooth, about 2 minutes. With wooden spoon, gradually stir in enough of the remaining flour to make soft, slightly sticky dough that comes away from side of bowl. : v7 Q# U0 o3 E+ n8 \* z: Q " [0 }5 H" Q4 p( T: U
Turn out onto lightly floured surface; knead until smooth and elastic, 7 to 10 minutes, adding remaining flour as necessary. Place in greased bowl, turning to grease all over. Cover and let rise in warm draft-free place for 1 to 1-1/2 hours (or in refrigerator for 5 b: o# s7 Z! [# j% n
8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. ) @- B8 _- C" u8 r. ?( g1 s. }& {8 g
Filling: In saucepan, whisk 3/4 cup of the sugar with 3/4 cup of the butter over medium heat until melted. Pour into greased 13- x 9-inch (3 L) baking dish. Sprinkle with half of the pecans; set aside.+ m/ A# ]6 F7 M
O4 {& K; p! Z+ \# u4 F
Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.7 R% ^! \) ]' G
# @* W% h0 e1 RPunch 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. J# p' V5 `7 U9 w
8 }; W4 q. a% H$ _$ U( t
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( E5 u" _: i4 m2 K8 ~
* J: I3 q. L8 W* D8 t! X
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. : j7 A% c. l. U9 [# t0 l( q& I4 j作者: 流浪廚師 時間: 2013-11-6 11:15
葛小米 發表於 2013-11-6 10:56 . P5 |+ B" |2 A b) V3 l
我先把英文的貼上... 晚點再來翻成中文 8 _$ {: c+ ?8 N P% M' V 6 n _0 e8 V* i2 @! y1/4 cup (60 mL) granulated sugar