樂活三峽 發表於 2013-11-6 10:03 1 l: P ~9 f" P! X" o) S
我也很喜歡吃肉桂捲,可以分享一下你的材料及作法嗎?
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我先把英文的貼上... 晚點再來翻成中文 6 W, p" O1 ~! ?7 S4 A e1 l+ G 0 A8 y# }0 D2 V3 u. s. G3 [1/4 cup (60 mL) 糖, x, v$ U$ `$ i; V; o# o; o2 E
1/2 cup (125 mL) 溫水$ j" h$ v, ?5 ]$ ^ g# |
1包酵母粉, (or 1 tbsp)+ x9 f, F; [% M/ L# q
1/2 cup (125 mL) 牛奶 ( R& M2 @9 n; {0 c9 ~$ {& O) i1/4 cup (60 mL) 奶油 : B+ u/ r0 U. C% f" S/ B% R$ l1 tsp (5 mL) 鹽 d! \! o n4 X! b2 蛋 打散6 k Z) V+ M9 S" K4 P8 e4 s
4 cups (1 L) 中筋麵粉 2 ], l$ Q8 Y- \! z' t2 C: x( Y 1 h0 n Z: J% D9 _餡:+ C+ ]" l5 S6 G4 z* r+ N) O5 Y
1-1/2 cups (375 mL) 紅糖( \6 h5 j* U8 q% V+ x8 M
1 cup (250 mL) 奶油 2 y* N2 k& W& d4 k* `1 cup (250 mL) 切碎的核桃 a4 ^% N; V' P& S5 E# H O1 tbsp (15 mL) 肉桂粉 1 |; d2 n2 ]/ y& {) \ % a L" z5 x% [. O9 b; C; @* P+ |; P# `0 m
In large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes. # y0 P+ r; W3 a$ n. Z( F ) H" I* ~5 i; y+ r8 x( W
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 X% {% A( u/ X/ l( N i0 O& e! s8 ~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.* V( ?, s% U. F. `: D* [
* _- d" U- e" J4 y+ u+ `" oTurn 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 . \4 k4 X/ y7 x+ n/ q" b8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. - B$ @! ~8 F: l- A3 n6 Q. ~3 `6 i
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. " Y. x! p7 v- D: q1 j" } " B( {( ~' j$ D; z' ?! f
Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside. & W+ H9 l# `& ?. }) E- C/ t5 G; \ ; a* ]( S! t% p* G. KPunch 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 k) Q8 E5 l4 P- t% v3 C" J3 F, k) N! S' g
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.- M- G. a- y1 Y7 ]+ W
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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.( ], V$ o1 K7 x& _! N 作者: 流浪廚師 時間: 2013-11-6 11:15