: t5 m( C7 m' U : O X+ o1 w: Y4 R我先把英文的貼上... 晚點再來翻成中文 I' l9 H X. ]2 s
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1/4 cup (60 mL) 糖 - j) r3 Z, j! E# c2 M& _2 c1/2 cup (125 mL) 溫水 5 V! T9 S9 c+ B; T/ A7 n* P1包酵母粉, (or 1 tbsp)0 Z* ~- u, \$ ~0 v I/ u0 U
1/2 cup (125 mL) 牛奶 " U1 _+ e6 k8 h6 m1/4 cup (60 mL) 奶油 ( K1 ~1 a) ? |3 m7 u1 tsp (5 mL) 鹽 : M6 ]+ ]: d" w. W2 蛋 打散- `# R. k: } I& h* A x" F
4 cups (1 L) 中筋麵粉 " A. q* B) v! F2 C7 P2 `' H7 |) Z( F; i; I
餡: ( r: X0 G- L; i* q7 X$ i1-1/2 cups (375 mL) 紅糖* M& S& ] y% A$ X0 P
1 cup (250 mL) 奶油 ; e7 q# Y+ ]+ n/ b; C4 K8 y1 cup (250 mL) 切碎的核桃: N# Y3 { [( Y" W& U
1 tbsp (15 mL) 肉桂粉 & o9 ~' `5 N z0 | 9 z N- I% \" `( d& @ ? 9 q" @5 ~1 j6 D- b6 W) JIn large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.; e0 o8 l0 p/ |0 G
. p: c( U6 x: P1 y" i* a+ g+ hMeanwhile, 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.9 R/ }5 k- {2 b
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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.8 I0 b1 H8 y) t) O( U) x
- `( Q. B* |9 U! q8 \$ d3 { O" Z" KTurn 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 3 c4 H# H+ ~% {9 J% n$ A* u
8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. n. h& _) o6 s! ?/ ]2 P0 z5 J' Z. |, @3 E# ^: H% K
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.) d2 b' \# C$ J% s' C, U
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Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.% b9 x( }* c' w4 t0 F6 H) R Z
( B7 u& q0 n, yPunch 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. % \- V$ M" h; f* q& v
' r, b+ n0 |9 oStarting 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.% R- v8 ~) C- R5 h9 B, ?4 Q0 ~
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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. ! x( {. V. |) B6 e( j0 ?+ y7 f& Y3 O作者: 流浪廚師 時間: 2013-11-6 11:15
葛小米 發表於 2013-11-6 10:56 6 `1 X- n) w: }9 D我先把英文的貼上... 晚點再來翻成中文 2 r* j. B2 j3 C1 Q+ j7 ^$ O. ~ b3 e: M; Z
1/4 cup (60 mL) granulated sugar
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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!: z" E% F) c- Z, R, B7 `
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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