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本帖最後由 葛小米 於 2013-11-7 10:25 編輯 0 P% w8 v4 U. V% q- I
樂活三峽 發表於 2013-11-6 10:03  6 m' [. {7 ~. z; K& _; O" \
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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1/4 cup (60 mL) 糖
; i- B4 ~1 b u2 M, E- w1/2 cup (125 mL) 溫水& w% n+ v8 p3 @7 n; S
1包酵母粉, (or 1 tbsp)
5 @* W( d1 Q% G6 e9 T9 k1/2 cup (125 mL) 牛奶
3 [6 T: J# e: L1/4 cup (60 mL) 奶油
F8 n. V" ]; t9 N1 tsp (5 mL) 鹽
3 ~$ _) R8 D6 ^' y$ t% G4 ]2 蛋 打散
1 _! v3 [) D" u- Q: S4 cups (1 L) 中筋麵粉, e E3 J) P% k3 P! j
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1-1/2 cups (375 mL) 紅糖
; p0 I3 i- i2 w- f1 cup (250 mL) 奶油
6 y# @! B! T# E$ U1 cup (250 mL) 切碎的核桃
+ I" G. ~8 Z9 L1 tbsp (15 mL) 肉桂粉; y0 _7 I0 ^+ E, \3 t% X. {
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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.
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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.& D/ C7 b$ E0 o9 g' k W) O) q
# R$ `( Z, G, {/ z- f; g7 [5 yTurn 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
, ]) y5 S9 H( p* {( x3 Z1 ?8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. 6 L( H7 m: Y# o% E8 A9 W5 ^
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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.7 a: l2 A8 {# W2 u
; c: u2 i2 m1 | |" W: U# b1 YMelt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.& w) m6 R3 ~8 A7 t( }; V# v
5 {8 H3 F2 R4 g! u JPunch 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. ( I$ s" u8 t! ~0 ^) y9 ]7 p! n
) ?: c6 L4 Z( z, A8 DStarting 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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* h0 t; Y$ h) F: L( ]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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