樂活三峽 發表於 2013-11-6 10:03 6 R H q/ q( b7 ^
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( s% |/ D8 j' N. C
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1/4 cup (60 mL) 糖 # _& l @: P8 O6 T. Z- @7 y0 W1/2 cup (125 mL) 溫水 * B! f1 q; y+ \' |. L% M1包酵母粉, (or 1 tbsp)% y- A( t1 Z8 m& ~5 v" ]6 L2 i
1/2 cup (125 mL) 牛奶 8 F6 u, }$ B# [) |1/4 cup (60 mL) 奶油 % k- f% Q5 u, M7 `2 {' D1 tsp (5 mL) 鹽 + [9 O6 M0 H; ~0 N2 蛋 打散% \( _0 Y) g, B# p7 g }
4 cups (1 L) 中筋麵粉1 |# c' F% J$ _: _) ?
0 o, K3 @& k/ X; `$ c餡: : x9 P4 V# J, _- s9 x. G! `, m9 Z1-1/2 cups (375 mL) 紅糖 ( Z4 j% G" D% k5 Q& U1 cup (250 mL) 奶油! f4 i1 V% ]0 c0 _
1 cup (250 mL) 切碎的核桃 % I, U) E D( |7 r) M9 J' P1 tbsp (15 mL) 肉桂粉 1 `% |- G7 K8 l, K! q/ W7 u" ]! s) F0 I1 m4 k+ x0 j
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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./ E2 W- s8 w+ g" J- p/ ^
) R5 t: K1 k! ^9 JMeanwhile, 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. 2 ]+ ~) m1 N4 Q/ [; U3 v 8 |! Y7 H) Z6 M. v1 O
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. 5 j3 ~" v+ Q0 D. U6 Z' F! b# L $ `) X5 K6 u, ^ ~9 f- P
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 y- [! u! J4 y6 h
8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. / v, d0 F4 K% k( s+ W$ X7 M& u+ D% X C
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.8 ^' B3 @9 h# z1 v; v# i: ^- s+ s
' n! u/ H% E& G& QMelt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.& ]4 N1 l0 Y" g1 @! T8 a+ p
, @2 F2 G1 p/ |% aPunch 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. " n: R+ J0 }$ M ! v3 B9 K+ l1 D9 c. s$ nStarting 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.' _" z& H: K% i' T) {, t7 s
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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. 0 H; R8 r; M! }( U4 K作者: 流浪廚師 時間: 2013-11-6 11:15
葛小米 發表於 2013-11-6 10:56 ; Z4 |, f1 j; P- d我先把英文的貼上... 晚點再來翻成中文 r5 U7 D9 O6 ], a( v
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1/4 cup (60 mL) granulated sugar
; n/ b. f y+ [. B ?太棒了。好好吃的感覺。作者: 逍遙 時間: 2013-11-6 11:35
看起來好道地, 好吃誒! . j. @, ?8 M" A# f + G2 F# Q* A* K. P4 I+ m我也是很喜歡(在美常吃)可是怕胖不敢多做作者: 陳太 時間: 2013-11-6 12:26
樓主的照片勾起了我的回憶....記得當年在冷冷的冬天時, 肚子裡的蛔蟲作怪時, 總會忍不住跑到附近的mall 去買一個熱呼呼, 甜甜黏黏又香噴噴的肉桂捲, 就當成一餐.作者: 葛小米 時間: 2013-11-6 12:32