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本帖最後由 葛小米 於 2013-11-7 10:25 編輯 2 x4 b9 ~% H; f; M5 W
樂活三峽 發表於 2013-11-6 10:03 
& j2 u6 }* q b" J2 |$ l我也很喜歡吃肉桂捲,可以分享一下你的材料及作法嗎?
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我先把英文的貼上... 晚點再來翻成中文
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; x% N* E- b' y; e4 _- ~1/4 cup (60 mL) 糖, I4 n5 f" Q5 ?; B
1/2 cup (125 mL) 溫水. G9 |& a3 t3 X2 Q! r$ x
1包酵母粉, (or 1 tbsp)2 l% h$ S( P" N' Y
1/2 cup (125 mL) 牛奶% G/ X3 j; |& X& X. f% c
1/4 cup (60 mL) 奶油3 e, f. p/ P( H- h( {. S3 A% }$ D
1 tsp (5 mL) 鹽4 d* |% |* @. N% G# @1 Q5 I
2 蛋 打散6 a$ ^1 D" \, w2 E; v7 A3 `& Y
4 cups (1 L) 中筋麵粉
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4 \, Y; I) p) P& L1 K$ d/ l. ~1-1/2 cups (375 mL) 紅糖: K" \. e( j: N. `, f6 F( d! i2 ~
1 cup (250 mL) 奶油4 _- L3 _7 `- U O3 ?. j4 F
1 cup (250 mL) 切碎的核桃
$ c6 C% X. f: d* @1 tbsp (15 mL) 肉桂粉! O, n4 }6 B3 @2 U$ J: q5 V
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* N, c; [" G- |) ?8 p7 \7 B9 WIn 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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$ C" H \7 M6 l( o# Z9 jMeanwhile, 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.( y1 o7 ^! v9 p9 P4 C+ V# X
' |$ ^+ a; w8 s1 I! P0 n* h( x4 c- q' q: OTurn 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 , }/ w# [* H- h Y' n+ m4 N# {$ ~
8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough.
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/ V/ C7 x2 k( QFilling: 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.! V! o5 s+ U. l7 w6 k/ g1 k
3 r. n Y4 i- u9 ?Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.# q! v z/ h6 T( i
% E' W$ P# _0 m! a1 b! VPunch 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. * T3 l( p8 d4 l5 G7 `
9 y; f' E- ~+ k& o6 P7 t' pStarting 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.
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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.
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