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本帖最後由 葛小米 於 2013-11-7 10:25 編輯 " i2 T, `- w* Y8 I4 p' m
樂活三峽 發表於 2013-11-6 10:03 
6 Y& H) j' \, F7 L2 I% p" c* O* s我也很喜歡吃肉桂捲,可以分享一下你的材料及作法嗎?
% {2 x+ X0 i& g1 e i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
* q8 y. f) M; O b+ l0 V; k1/2 cup (125 mL) 溫水
9 j- Q. [' t9 s1包酵母粉, (or 1 tbsp). D: O8 x$ i6 i0 k
1/2 cup (125 mL) 牛奶" c1 d5 ]* Z; k3 r3 W. m
1/4 cup (60 mL) 奶油3 h" h, H% H: u" T2 K0 ^
1 tsp (5 mL) 鹽
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4 cups (1 L) 中筋麵粉
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餡:
% ~' `' e9 _" {6 v5 B, P' ~1-1/2 cups (375 mL) 紅糖
3 [& X& M! C# U8 o$ ~1 cup (250 mL) 奶油5 Y9 g! k$ P0 y% ^8 l3 T
1 cup (250 mL) 切碎的核桃
9 H: V) Z* M% Y* K4 {0 ?1 tbsp (15 mL) 肉桂粉
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1 V9 J. E$ `0 B# zIn large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes." ]2 I: {, g1 h! `5 A
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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.2 |* [. `' `: V4 q6 k
% d. _3 @: l4 J4 C8 q5 i# t GWith 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.3 ^5 @, ^" q; c8 H" _$ W+ Q4 w
) V) a- w; V7 J' x" ^3 J/ bTurn 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
5 v2 x4 Q8 ^$ g- }3 R, o# C8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough.
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- H2 Q1 Y$ f" _1 O+ EFilling: 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.2 i5 a# p; M* U6 C* R
- y5 k+ J9 ]4 e* R; ~Melt 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. 9 k/ m6 ?/ |: S! k8 ?& @4 I
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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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3 g( M9 @: w7 a; u' l6 X& t6 zBake 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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