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本帖最後由 葛小米 於 2013-11-7 10:25 編輯
5 l4 y9 R z) _樂活三峽 發表於 2013-11-6 10:03 
; f- o# Y' L* H7 L+ x$ ]( ^ Y8 T我也很喜歡吃肉桂捲,可以分享一下你的材料及作法嗎?
$ A9 q% y, Q. b, b+ @- }我先把英文的貼上... 晚點再來翻成中文 v3 K$ p6 O% H. N; j$ u
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1/4 cup (60 mL) 糖7 X6 a6 [7 ?% G0 G9 Z |2 [
1/2 cup (125 mL) 溫水/ m9 m# u j8 S y3 l
1包酵母粉, (or 1 tbsp)2 A- K3 E, X+ {, l
1/2 cup (125 mL) 牛奶
4 }( @* W* p( H) _8 a8 W! ]: n1/4 cup (60 mL) 奶油5 ~! V0 t+ T, d% `) V; V
1 tsp (5 mL) 鹽
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4 cups (1 L) 中筋麵粉4 R0 w1 P! O" B1 x; C
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餡:
$ a! U1 | \+ j* V! k4 L1 v1-1/2 cups (375 mL) 紅糖/ x& C" _3 c. a; e
1 cup (250 mL) 奶油
8 C6 }" A: S) e" v: \3 Q1 cup (250 mL) 切碎的核桃5 B( L9 K; i1 w1 o! T$ P# C
1 tbsp (15 mL) 肉桂粉
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# T# H( B' l1 I( S3 B6 pIn large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.! B3 N* J" T/ s. ^# S
3 s, \% m) h; ~& [9 j" zMeanwhile, 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.
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: l, @( b1 c! {; j* N2 q N) [8 pWith 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.
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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
' D1 D w4 v% o0 R* C6 ?* A8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. ) |3 ~6 Y9 c* m* a% T
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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.
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* x+ [% F' l2 X/ zMelt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.
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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.
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: |7 R2 ]# W& k* 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.7 E* V1 f/ Q- x. C: i h
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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., j7 b2 o5 @$ l9 t. @, f% b
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