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本帖最後由 葛小米 於 2013-11-7 10:25 編輯
4 i. R7 V) S1 J7 y* X, H樂活三峽 發表於 2013-11-6 10:03  7 ~! t% f2 o! a, ^6 a6 Q
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 `: s1 a- n; w7 |0 z
1 i- r+ q6 x" }, T" [1/4 cup (60 mL) 糖$ C0 u7 L3 o7 c
1/2 cup (125 mL) 溫水4 j& @5 E9 \. P: M% O
1包酵母粉, (or 1 tbsp)8 g5 j3 x. G4 t7 l/ c) B0 G
1/2 cup (125 mL) 牛奶- r+ H; h$ A' r! W
1/4 cup (60 mL) 奶油& y X& b$ l& D& ]
1 tsp (5 mL) 鹽* T/ T+ ^, ~0 w; e* N0 M6 {
2 蛋 打散4 z S- p% X( t/ A
4 cups (1 L) 中筋麵粉6 \2 }: U" M8 T+ [9 s7 Q
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6 T; V$ Y! |( G: y- h1-1/2 cups (375 mL) 紅糖/ }* {: @# O2 P9 y: G: V! u" J% X
1 cup (250 mL) 奶油& y. O8 H) H' P
1 cup (250 mL) 切碎的核桃 o0 y X% O1 N* @
1 tbsp (15 mL) 肉桂粉- `- H* p& q6 B* F8 B. ?( T1 R+ x
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2 o0 u" {8 J& V* M$ IIn 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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' a; ~8 z* `" Z/ NMeanwhile, 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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7 t9 S& h- ?: }4 E0 NWith 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., U9 n9 z+ O9 L
( Q! e" O1 [! z, A3 u; h8 r/ l5 vTurn 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 7 ~% W* g, z1 O
8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough.
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: `) e1 M3 Y( E; O: p# M$ \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.5 ^ Y: m+ s0 g( W' x& Z1 _* o! F# n
/ L" h5 ], {8 x1 V% YMelt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.! T$ U7 D9 [4 @) I8 \& Y/ ]
) R1 {1 ^% ?& n5 `) CPunch 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. 2 U2 w% o9 ?9 S) c
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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.
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8 L, M. D. I9 n! J) xBake 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." D6 b+ \7 {8 J1 t3 Y
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