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本帖最後由 葛小米 於 2013-11-7 10:25 編輯
) u- J, X# [1 S J) b9 G樂活三峽 發表於 2013-11-6 10:03  6 ` |( ]6 C2 l& h5 q0 I6 r
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" [; g1 {2 s; z, `
1 y" x* y7 @* x; w6 R3 d1/4 cup (60 mL) 糖( k' o& Q& K: K1 M3 v- W+ p
1/2 cup (125 mL) 溫水
# W' ]) U$ R9 ~0 @8 j1包酵母粉, (or 1 tbsp)
1 ^9 U+ T1 O1 y9 P1/2 cup (125 mL) 牛奶) ~$ @4 \% v/ y1 y
1/4 cup (60 mL) 奶油
+ G1 g+ j& a1 |" |& t" t, ^( f1 tsp (5 mL) 鹽
. n1 j9 i% b- Z* \2 蛋 打散
- m A, ]7 T" d/ S* h; Y+ r4 cups (1 L) 中筋麵粉' r6 v% P/ }/ t& J$ Z
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6 K2 H2 K6 [- B5 @1-1/2 cups (375 mL) 紅糖6 U6 g8 I* q3 d
1 cup (250 mL) 奶油( Q1 h. r& D h
1 cup (250 mL) 切碎的核桃. t5 O1 |0 E0 T G, e% m! O
1 tbsp (15 mL) 肉桂粉
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/ T- Y; u; e! V; }$ l% pIn 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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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.( M1 \# U& `5 B4 R& z8 _& k
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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.( E4 k6 ]. b" o/ K \5 q
! O$ E3 B4 E& |# S2 {; E& KTurn 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
0 {; `2 a. ^" ]0 N, F8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough.
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/ g( ?2 z, b; [/ q/ c; CFilling: 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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' \5 a6 Y9 ]' P+ f( ` p+ O- x! ^) JMelt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.* U; w r; ?) u6 o+ [
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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.
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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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* i, g: w" L4 ?) ?4 F1 Y* F! NBake 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." D8 K1 x1 z4 P' S9 x7 I
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