! ~3 t$ t+ ^2 `我先把英文的貼上... 晚點再來翻成中文4 Y2 e& k/ N B0 d
& n5 q c( ~8 M) _6 `1/4 cup (60 mL) 糖- ^$ F b. N. n
1/2 cup (125 mL) 溫水 : L- K% d& o& I$ m. W1包酵母粉, (or 1 tbsp)+ s! ^) y) z" c" t$ O
1/2 cup (125 mL) 牛奶 , y6 N' Z5 S1 o! t1/4 cup (60 mL) 奶油: B5 F5 h4 j1 \) ]+ |5 T: n* Y
1 tsp (5 mL) 鹽, p! T$ d F- G
2 蛋 打散& A; u4 Y2 j9 j7 K$ l. g- a$ X
4 cups (1 L) 中筋麵粉% D% Z6 C& f; A1 m1 K- {
) }5 k. u5 p, S G) z6 k餡: ! p) b5 t/ T6 G/ f9 c# X3 L2 B1-1/2 cups (375 mL) 紅糖 c- ]. J, E" e. H5 }$ g( w1 cup (250 mL) 奶油 5 T- F- d+ g. Y% f9 v, G$ z1 cup (250 mL) 切碎的核桃 , a4 r* M: m' B& l8 C1 tbsp (15 mL) 肉桂粉 & v% Y c' P% `2 d' b% f- c# ^2 P' j8 H, D, I, M! m' Q
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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.2 [3 k8 k! n# \4 `7 U+ {( Q
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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. 4 a6 |4 t1 v% U0 [1 i * e3 p7 b. ~; }- [ kWith 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. 7 Y4 a6 {* A5 \$ e5 `! |8 y & f0 t( w6 ~8 B: F& z3 J! GTurn 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% ~; R* T: H2 S0 X8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. 5 @: y3 | _* N$ Y. I! p( D% w( I9 r8 j% C) T: ^0 o2 s
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.- ]+ P7 U* t" M8 L8 Z- f5 O
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Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside. 0 w+ n/ D& d& p9 _% r * w8 R% O6 c$ G& o6 Z; M* l5 G" LPunch 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. 8 i5 S8 b! [& x. u! ?. Q, O3 b" U. @, f+ C( a. K% \1 O
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.+ K" r" A0 i6 B# H4 v5 k
( M5 y- a: T8 [" r, f( z7 oBake 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.6 g' ~; [7 T/ m( s4 F 作者: 流浪廚師 時間: 2013-11-6 11:15