樂活三峽 發表於 2013-11-6 10:03 m+ T ^, G1 t' D M0 T: Q
我也很喜歡吃肉桂捲,可以分享一下你的材料及作法嗎?
a# e) t2 \( K0 m- n
~/ A# y+ ^# L& K3 d: W: j
我先把英文的貼上... 晚點再來翻成中文 6 w5 z, y6 d9 U/ o& x3 i. c: F k: m! F8 _4 g* ~
1/4 cup (60 mL) 糖+ X, i+ v& z7 {
1/2 cup (125 mL) 溫水 0 [- S h w$ Z! P1包酵母粉, (or 1 tbsp)- t ?1 D# ^8 `5 G
1/2 cup (125 mL) 牛奶 9 V# j4 T, e7 e M4 I6 J1/4 cup (60 mL) 奶油 0 g- I# \5 s9 Y1 tsp (5 mL) 鹽 0 _1 |: B, ^: A! k7 v2 蛋 打散 4 l7 }4 X4 H5 a a" A4 cups (1 L) 中筋麵粉5 ^* z3 R- Y# w* ?" I: Q
. C, z" a) E& ~( w! ~0 y) L
餡: 3 k. E0 ~5 \; L0 N, `5 u' r- \1-1/2 cups (375 mL) 紅糖 & R8 f# { u& t: A' g1 cup (250 mL) 奶油 6 h6 i% j3 M+ I' f7 t! j1 cup (250 mL) 切碎的核桃 ! j, e. |) i1 ~# u1 tbsp (15 mL) 肉桂粉 k' A7 |8 t2 A$ C2 R1 @& K7 F. h# N& N ; I5 h* E- L& `1 k' N) K0 P) l) l5 a8 Z& V( d) l* l
In large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.. m- K% ~# F* u+ _8 I" b) X8 S/ K$ l& M
( A3 G7 L; _, b4 ^5 `
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. 1 ?) F3 e" j* _8 y 9 n, n) R( y8 n! s( D2 @$ Z
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. 6 M) I9 q" H; z4 N6 C9 s ' z8 W ]' D0 dTurn 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 * Z# @1 U1 u/ s8 I8 r
8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. " H2 ^. A( N! Z7 ?& t9 P0 u9 z7 q1 K8 n. x/ d ^; S
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. . u, F1 h, | B& j) ~ 7 q/ U. Z, P& j/ c) p
Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside. ) d' U$ l0 E7 F. \ * @3 I4 X) S$ ]+ y3 `- H1 J# U: [+ d
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. 3 \# s' v! c* ^- ]: Y% D& N% F. X% j* _) M- u5 k( u4 U
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. 4 E" E* ?# P8 A $ I; X! e4 b( A; m: ~9 S; g- 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.& \2 O, z+ v* @; m$ ^8 w 作者: 流浪廚師 時間: 2013-11-6 11:15
葛小米 發表於 2013-11-6 10:56 % t3 Y+ S1 N- k/ j5 i
我先把英文的貼上... 晚點再來翻成中文 ) z2 V4 M) P! N) `1 T. v , Y0 l' H/ S" q' a; r2 e% p4 Z1/4 cup (60 mL) granulated sugar