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本帖最後由 葛小米 於 2013-11-7 10:25 編輯
$ o' s9 W5 v& a, s4 I* q( i樂活三峽 發表於 2013-11-6 10:03 
) z; Z) r' J( E, g8 i( y( w我也很喜歡吃肉桂捲,可以分享一下你的材料及作法嗎?
5 s' |2 R- w( g" t; s; O" n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5 t& A7 L r5 z; F3 E. t
1/2 cup (125 mL) 溫水
9 d1 W# y/ j4 K2 `1 B1包酵母粉, (or 1 tbsp)* W$ T# o4 p m9 b
1/2 cup (125 mL) 牛奶
4 h1 S% d& [2 h5 s, k$ n) R. q1/4 cup (60 mL) 奶油
( @* \2 a5 ~% R$ ~' ^% T/ c: L" d c1 tsp (5 mL) 鹽$ {/ P' A8 C- @7 N! o2 K
2 蛋 打散/ v7 W4 p8 u+ Q! S6 ~) T
4 cups (1 L) 中筋麵粉. Q3 f' \/ G; i
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1-1/2 cups (375 mL) 紅糖6 m1 D: _: B( o- Q$ F! X2 J
1 cup (250 mL) 奶油
4 v! ^* b" i, R2 _1 cup (250 mL) 切碎的核桃
5 |8 N+ k( M3 {5 X7 r. y1 tbsp (15 mL) 肉桂粉" T( Z7 ~/ ], i' ~# k. i6 ~# [: O
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9 n1 j3 N6 n0 D4 qIn large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.6 ]! u5 ~0 W" r* X5 d
0 S! B! X( B3 f: c/ D$ }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.% j6 L( j% E r6 c" l6 d7 S
) E/ I7 S9 W: _2 @9 o, zTurn 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 ' K% d3 H# l* h) e3 `/ M, ?
8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. & j1 V6 @0 J/ N% g2 M& k
6 [* p! k9 Q+ MFilling: 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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6 j: N" k* R+ J" g& S& {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.
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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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. M6 Y; _( S, C7 WBake 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.$ ?+ n7 W, H! h6 _3 x' P
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