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我先把英文的貼上... 晚點再來翻成中文 . [* F1 o+ ^/ G. l% ]5 k% L ! |- z2 J0 o! V1/4 cup (60 mL) 糖6 P3 o. s" ^9 e' U
1/2 cup (125 mL) 溫水# r0 F. z0 e) [+ o J! v: q- d" J
1包酵母粉, (or 1 tbsp)8 s- b9 q4 u, {) B" [" |
1/2 cup (125 mL) 牛奶 4 a9 z, m) i! [2 K/ l6 u4 x1/4 cup (60 mL) 奶油! C, Z1 X7 x" r m; b
1 tsp (5 mL) 鹽) k* {: F' h2 X/ r) d& i
2 蛋 打散 ; V- K( r0 C1 ]' q& a- X8 I1 V4 cups (1 L) 中筋麵粉1 w+ ^) h( ?2 k- S2 ]3 p. t
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1-1/2 cups (375 mL) 紅糖. W) `4 u0 k. C& @: \
1 cup (250 mL) 奶油* d8 t1 D+ s) C e. \' k
1 cup (250 mL) 切碎的核桃( r; {" v0 I- r; D1 e" U
1 tbsp (15 mL) 肉桂粉 6 i; H3 _4 u1 L- ]0 S I: L5 [) l, d9 h# Q/ k
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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.; W/ O+ h$ K0 B6 H
; ?! b9 |: C1 ]1 ^5 v0 e' v( [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. % G# f# E+ N9 V% `! I 4 t" v: T7 t0 m% R5 z( V& i
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) I! l) v/ k u/ \; u
; b& u t5 x- ]: ~' {% ~0 Q% r3 PTurn 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 * M1 C9 P( ]# i2 } K: a8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. 9 J% K$ _; }, ]3 m* a! O
/ z. o: k( s' xFilling: 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. 0 c# z9 x O$ X0 `! V ; F1 r8 x6 g @4 i9 g# e: c
Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.! r/ F- t" w/ o+ e- [
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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. 2 O/ m1 z3 Z* j7 C7 @( L) d, D. h9 w+ Y' k5 b& l
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. 8 Q. k2 ?* i% z" o6 M+ \6 ^ , e2 Y% y$ I9 {4 |- `# NBake 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. / }( E1 S! _( a9 u- @; \作者: 流浪廚師 時間: 2013-11-6 11:15
葛小米 發表於 2013-11-6 10:56 : D. f! ^* H2 H# {1 V; G' r我先把英文的貼上... 晚點再來翻成中文 9 P4 l! y, b4 f1 x, A9 W& E9 S+ T6 M0 c
1/4 cup (60 mL) granulated sugar