6 X" o' s" S/ l ! d) v0 Y! R2 i7 @% d我先把英文的貼上... 晚點再來翻成中文0 \* O4 r6 ]8 I8 }7 ?) S, j( T
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1/4 cup (60 mL) 糖+ J3 `# C5 M- a3 E- S* v3 q
1/2 cup (125 mL) 溫水 ; R' [) C, E* n1包酵母粉, (or 1 tbsp)( y1 W# {3 J4 K/ M2 V
1/2 cup (125 mL) 牛奶 * L2 S8 U/ d# W2 L& ]) i% Q0 W8 [# L1/4 cup (60 mL) 奶油) ?* m! @& {) E% J' i
1 tsp (5 mL) 鹽. `/ V8 S' K& R m8 B" l3 o7 o1 o q
2 蛋 打散 9 P, l, a) M, K" ]2 s+ W4 cups (1 L) 中筋麵粉 # _7 y0 [* P! v* O8 f4 e( y2 W' o; E M" g/ h' Q! y% y1 t, }
餡: ; j8 G: ]. u0 n X4 D4 q1-1/2 cups (375 mL) 紅糖 1 C2 O! a; k; ]$ w1 cup (250 mL) 奶油9 F( z- k) E; S, P7 R
1 cup (250 mL) 切碎的核桃" `+ w- g! |2 {
1 tbsp (15 mL) 肉桂粉# E; F. W' {% s* z X' A
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- B! X/ e1 w5 `# P& Y1 @ l9 vIn large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes. 2 \0 ]1 }: w8 H9 i7 e$ s 2 E5 d! N! F% s4 W8 n/ q- q5 I% ]
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. D1 g# {7 J# a4 C4 |1 c6 ?8 a
: E* W" S2 K- b6 ZWith 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. # f) b8 K; {7 r q7 ]. ], Y% ^ ) h6 {; R0 n3 P$ _; @- T# ?5 @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 # P* v3 r2 \3 V9 S/ C) v2 D
8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. / f) V# y' U* a. A% W . H( A1 W9 z1 S0 W8 j3 tFilling: 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. 7 g& H1 |+ E4 _" K3 h5 R2 y 3 J" _8 ]- T% ?; i# u
Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.4 B1 j/ h/ d% L# T
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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. 4 u+ T$ H/ s0 w" ?: E7 j% t4 W- Y/ f' t+ W* ~1 ~( @
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.4 [/ V# l) d- q
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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. , v5 {' y' r( P6 D作者: 流浪廚師 時間: 2013-11-6 11:15