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本帖最後由 葛小米 於 2013-11-7 10:25 編輯 - T! M, ^, M" _: F4 Z
樂活三峽 發表於 2013-11-6 10:03
3 m, }3 s$ W0 ~我也很喜歡吃肉桂捲,可以分享一下你的材料及作法嗎? 5 V3 ]/ K. ^+ C$ m
' W/ m# L! e* Z, b2 y4 ^+ m% ?我先把英文的貼上... 晚點再來翻成中文8 w% q1 g" V" C8 Q2 C# O W
2 Y s C2 K) d$ t1/4 cup (60 mL) 糖. r( K) o1 z$ W+ H5 S# W
1/2 cup (125 mL) 溫水
. _: s% W( L7 a; v1包酵母粉, (or 1 tbsp)+ S: w* h! e' x& w0 p% w O# `
1/2 cup (125 mL) 牛奶
3 L2 X* p; c# | {; b1/4 cup (60 mL) 奶油 E; M7 M0 p" O9 y. u4 c
1 tsp (5 mL) 鹽1 J3 X5 |+ h4 z- b; X$ h! w8 D `
2 蛋 打散
3 Y# Q7 U! m) O& @4 ^# r+ i, ~4 cups (1 L) 中筋麵粉
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餡:
2 J1 Q* v: i5 m8 u0 F1-1/2 cups (375 mL) 紅糖- u5 o0 [4 [: X0 N
1 cup (250 mL) 奶油
) d; c) I( s9 t; n1 cup (250 mL) 切碎的核桃( l) L7 A4 o9 S3 w+ A9 H) N
1 tbsp (15 mL) 肉桂粉
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S9 p% a9 s0 L4 z( @) s4 v& o# v& yIn large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.
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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.
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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.( _* N- ?) [. }2 t- x, Y
7 w: J9 _: M3 r: ]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# K- S9 z7 x2 `. I, k8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. 2 r4 k1 @. a; q: C
5 ~' A9 B4 M0 t- k7 }! I2 `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.% [0 q* o; W5 Z0 h" U
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Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.
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, v2 b- W4 d, d k& G/ ZPunch 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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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.9 @6 h+ l9 ?, y6 V
* B) Z! o0 q8 `7 j$ L. R. rBake 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.
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