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本帖最後由 葛小米 於 2013-11-7 10:25 編輯 - b B- m& T' ~2 D4 {" ^: a: z
樂活三峽 發表於 2013-11-6 10:03 
0 y/ C; U+ |0 a9 a( k' g% 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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, v% v% z* D+ f" @, K- m1/4 cup (60 mL) 糖
N: N* J* k2 S( ]' i& F1/2 cup (125 mL) 溫水9 @" J/ G: D: S8 |& A1 ^
1包酵母粉, (or 1 tbsp)
8 `( c0 `8 ^. x8 `# [' Z1/2 cup (125 mL) 牛奶6 t% p/ T' K; [! T6 |4 ~
1/4 cup (60 mL) 奶油
8 Z% B* u( f# {: q. u9 @6 r5 V1 tsp (5 mL) 鹽
% q8 g3 v- k; `0 q1 h/ }2 蛋 打散9 m1 O7 @9 x/ y# M# C
4 cups (1 L) 中筋麵粉
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2 U' ]. w. J( y* X3 c餡:
; q/ g, c5 l3 r1-1/2 cups (375 mL) 紅糖
$ F, ~6 X$ r6 p1 cup (250 mL) 奶油
5 Q/ n X5 c6 w9 a1 cup (250 mL) 切碎的核桃
8 K' Q) \; ~7 c$ k4 P8 J3 a; k1 tbsp (15 mL) 肉桂粉2 k) q1 G( ~$ d/ Q
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; H( n6 b+ _' jIn 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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" U |% M) `, S7 \& m+ m& fMeanwhile, 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.' T# m( m7 H; a! [" Y5 o ~
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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 O$ f; a* h$ Q9 B' M' Q; Q w! Q# t
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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
" ~7 N0 v: M$ m' h0 P7 w5 ]; O8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough.
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: L6 \( K/ q/ C- \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.
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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. % P: O& Q* c7 K
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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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; U8 e6 ?' P' ]3 ?" N6 ]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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