樂活三峽 發表於 2013-11-6 10:03 # n. E6 y6 `* F我也很喜歡吃肉桂捲,可以分享一下你的材料及作法嗎?
4 T( a$ a& v5 s5 d0 q
" m. D8 }- u2 w; V }$ t! j; t
我先把英文的貼上... 晚點再來翻成中文 4 I* R4 R8 S# U8 S1 J+ v/ v+ `, L0 w% I6 Q! Q8 V6 V. x- w
1/4 cup (60 mL) 糖 `, w& j! Y: ?$ U
1/2 cup (125 mL) 溫水 4 w3 c* }! _, k0 G( w1包酵母粉, (or 1 tbsp)$ G. b; R) @. a- L+ a4 ^# t. L
1/2 cup (125 mL) 牛奶 # {) W* w- }( r0 \$ H* P" V4 f5 p4 k1/4 cup (60 mL) 奶油' n. } Z# k, {& K4 k' P
1 tsp (5 mL) 鹽) G' F! B/ v4 e, Q' y5 a
2 蛋 打散 / I$ k( x. ^0 D: G% k4 cups (1 L) 中筋麵粉 - `7 C# _# W0 f+ s: N+ |- R& T& }+ S7 `( Y ( ]7 e/ e7 j& H/ [4 c6 d" R餡: : Q7 s) y" b: Y. t. \1-1/2 cups (375 mL) 紅糖2 b0 r- Q+ Z! p$ m0 k& Z
1 cup (250 mL) 奶油 A0 g5 }# m4 f: ]/ e/ \6 B1 cup (250 mL) 切碎的核桃5 _, `! T: |! M, c# b: K
1 tbsp (15 mL) 肉桂粉; a# t8 g$ Z! t3 o
5 H2 p0 c% h( ]" n, y K: U9 u$ m* g' P! P1 e) K
In large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes. p8 d, N. Y5 y3 h) d7 g 3 N5 r9 }1 _4 L! sMeanwhile, 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.' o7 F: @2 c3 r1 a# N
( \& Z) L+ N8 @4 m; s; x" M0 l* x9 f
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.: t$ k, g/ L! M M0 D2 v
# d8 S7 ]; F. g: W" ]9 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 & f$ U" m: d, B; H! I0 `* |4 s8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. . P0 d$ l" W( h- s m% a & t- J; g1 h+ i9 G- w6 [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.2 z, T, X7 s2 E; S
2 U; u1 w2 r ?" bMelt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside./ f/ N+ B7 }$ @% O5 K2 o
6 V$ x6 b+ v9 ^, g
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. 0 N3 M& `" q: f7 J) \3 g! p5 A
- O6 ~0 z, P2 s( d5 H, p: M! ~/ CStarting 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. % |- X4 [4 x/ Y# t: H8 O4 o % r* }$ P! R* J( W L/ q B
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." A6 e4 P( R: z1 l2 h R1 w 作者: 流浪廚師 時間: 2013-11-6 11:15