9 i/ p8 b! c0 q z# c1/4 cup (60 mL) 糖 D* o, R) J0 }* o0 k& G$ K. H9 {1/2 cup (125 mL) 溫水 2 l3 @& b( M/ T% n: G1包酵母粉, (or 1 tbsp)8 z' a5 p& H% D4 P/ z: q
1/2 cup (125 mL) 牛奶 / q, \" p+ {' P5 \: }& ~1/4 cup (60 mL) 奶油 " F$ F' s& {; o. |$ o1 tsp (5 mL) 鹽 5 m! j! F# [# a. A7 L9 t2 蛋 打散 + t0 o/ }% S+ M4 cups (1 L) 中筋麵粉 + [$ z% q2 D/ ]. R A5 l/ g1 h, {2 r0 e0 V- p# }# s0 \
餡: 1 n1 Z' v6 T$ @. `! [" `$ C- `1-1/2 cups (375 mL) 紅糖* K6 K5 d4 S- L3 X' [/ Y
1 cup (250 mL) 奶油 S4 w& s. X# Y& l" g% P# ~
1 cup (250 mL) 切碎的核桃 . C! b0 H0 p8 x1 tbsp (15 mL) 肉桂粉! T) k# C% E: {/ ~" a
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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. " H: p" T8 ?# V0 K/ _. o 4 J6 {: h! |1 R A
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.3 m4 P( d3 x# z, Z* m% t& a3 D
6 Z( l5 A3 w Y* t0 o AWith 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. + Y$ S/ H8 r" _2 ?( g% o' R - m A: v0 u6 Y. d! Y5 d
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 2 i$ p/ N) {" n( z; U" \; G2 d
8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. 0 s6 B6 M+ ?) p" ^4 y1 l* D : `+ j0 O$ x; k0 Y( W- A& }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. ' X/ z s! O. I9 Y3 x5 B1 i - c! a6 u# B9 z8 H* h& Y
Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.. C- L" M/ V9 `) d, I
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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. 1 Q6 y7 _) n3 `! o
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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.( ?0 P* f5 a* V( R
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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.6 B. d1 ?: p+ r1 n 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+ Q8 U7 g8 w我先把英文的貼上... 晚點再來翻成中文 1 D P1 R1 \" D* H ( i8 ~( s+ r. ?+ N7 V* o" W1/4 cup (60 mL) granulated sugar