- UID
- 9710
- 閱讀權限
- 30
- 精華
- 0
- 威望
- 3
- 貢獻
- 670
- 活力
- 127
- 金幣
- 1690
- 日誌
- 3
- 記錄
- 0
- 最後登入
- 2018-7-12
 
- 文章
- 177
- 在線時間
- 129 小時
|
本帖最後由 葛小米 於 2013-11-7 10:25 編輯
: c w5 E: d9 ~; V ]樂活三峽 發表於 2013-11-6 10:03  ) f, B& H% o4 f, E; h
我也很喜歡吃肉桂捲,可以分享一下你的材料及作法嗎?
0 ]' U F% @$ Z( L9 G
我先把英文的貼上... 晚點再來翻成中文
1 i$ \5 a1 W4 g+ s' j
0 y ^/ t& n' g2 ]2 M2 k5 P8 Y s1/4 cup (60 mL) 糖
6 Y5 _/ s# D7 w1 o& I! u6 U1/2 cup (125 mL) 溫水' |3 b5 m) _6 C! h
1包酵母粉, (or 1 tbsp)
# h; _8 @- W4 _: R* l" o& f! ~1/2 cup (125 mL) 牛奶
; T" F2 y4 |' M/ k% P6 [1/4 cup (60 mL) 奶油
! t' Y2 _6 t( \7 |8 c1 x1 tsp (5 mL) 鹽
7 C9 K. f) b( W2 r \% W2 蛋 打散
2 Q( p) A- j/ a+ i% M% y8 r. u5 \4 cups (1 L) 中筋麵粉
1 y4 _; S, Z) n- v+ h
1 V3 @1 Z9 \* g餡:; k/ a" p: }' H9 }' f
1-1/2 cups (375 mL) 紅糖
6 V* O: T0 R o' G+ ^1 cup (250 mL) 奶油! w9 @' p& v3 Q' i7 U
1 cup (250 mL) 切碎的核桃/ V, j. D8 E! ?$ e- Q
1 tbsp (15 mL) 肉桂粉 z% ?; m" M3 ~7 e& D7 G( f9 `) H( m
- t; u4 h/ z/ n) I! Y' h
/ k$ [. w1 H" a l0 mIn large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.
8 H ~4 g: d7 `$ I6 t9 N* n + O3 {/ X& r5 k% H$ V0 p
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.) y/ _9 U/ c* j. F
0 X# O$ U- Q/ T) u& N f" f/ H" B
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.
" a( Y$ o% g2 b. I* C+ l: R
4 W f/ t; W; K. PTurn 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
! B# N# O3 T2 C) J+ x8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough.
9 ]( Q& V e7 D& a0 W
# \) p. U3 e1 o0 s) o, h" b! QFilling: 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.* `5 @9 N* z2 k% c" p/ S
5 U3 |1 z/ m( L s% u9 E( OMelt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside." v. L# n7 b# d
! _4 C, p$ E: r; b
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.
0 x7 e8 Q Z5 K' P, k; K$ a1 S
* p( d) Q" A$ x" G9 p% X4 B% ~0 ]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.
: s% p) \- ]+ q; e 6 l Q! O( s' F4 g- b7 F% ?) w3 I7 z
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.- s% S: ^( a6 ~& P0 i& t% e4 x
|
|
[複製鏈接]
發表於 2013-11-6 10:00:21
收藏
讚
發表於 2013-11-6 11:35:53
發表於 2013-11-6 12:42:12