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本帖最後由 葛小米 於 2013-11-7 10:25 編輯 $ V; m$ y( z9 [) O% m
樂活三峽 發表於 2013-11-6 10:03 
W# s' b/ ~- |7 @, E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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$ r; D0 u1 A$ Z0 Q我先把英文的貼上... 晚點再來翻成中文
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! U9 t/ R4 x& x1 z6 }" g8 l1/4 cup (60 mL) 糖
8 Z0 n, h- _2 @1/2 cup (125 mL) 溫水
# \( l% d* `/ |( @1包酵母粉, (or 1 tbsp)# W( p! Z! l9 o* K; `" V
1/2 cup (125 mL) 牛奶) z: g( E+ O9 J& b3 L
1/4 cup (60 mL) 奶油9 c, D; y% l' g8 u( g
1 tsp (5 mL) 鹽
7 X9 D, O# {+ K" j; y. Y2 蛋 打散
# V" ~* B7 b8 G/ J5 A4 cups (1 L) 中筋麵粉% Y" T* h ]0 Z4 P) g2 I
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1 p$ J* o) U0 ?7 r, L1-1/2 cups (375 mL) 紅糖9 ?' y7 u# Q5 h) Q0 _+ c4 A
1 cup (250 mL) 奶油
; h/ J1 w- \1 k- z; g$ [ ?1 cup (250 mL) 切碎的核桃/ H$ r9 V4 `6 D3 V" J% L' C
1 tbsp (15 mL) 肉桂粉
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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.$ @4 h( I) m9 v
, `7 r1 ^+ h: C: U$ \4 m+ N0 U: uMeanwhile, 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.$ q) s" w i# w& s+ Y# v
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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.5 t, R. i: ]) q: H q3 f
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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
! {2 G! C" h6 [4 Z; F3 [8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. 0 }$ A! i* F: V
; Q2 u. t \: S/ |& NFilling: 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.6 U) I* U/ Z9 Y& F1 ?- K2 ]
- q; g8 V7 O4 Y9 R, SMelt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.3 E; F# B1 s% C/ H# S/ A( S
$ X. \1 w, X* hPunch 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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5 \: Y3 Z) F# c; j% ~# UStarting 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., R8 L% e% s6 }
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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.! ^$ h5 Y5 ^1 l5 `+ X p2 ?
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