- 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
7 ] X! z1 e4 {- C% n4 m, r樂活三峽 發表於 2013-11-6 10:03 
# x/ N6 O5 e x/ [5 u. X我也很喜歡吃肉桂捲,可以分享一下你的材料及作法嗎?
6 A' T5 u, Z: t$ b
* H4 e; `* q4 ?0 @ B5 H4 V" y我先把英文的貼上... 晚點再來翻成中文
# I+ H1 E9 s | G8 U x$ N) {3 S5 k' A7 p
1/4 cup (60 mL) 糖( I4 L+ F5 N0 x1 p" o# s! T& _
1/2 cup (125 mL) 溫水& k' @- R* s2 L2 t
1包酵母粉, (or 1 tbsp). v4 j) w) y- q& w& e: C7 m# L
1/2 cup (125 mL) 牛奶
$ F+ u6 W) e0 A" }1/4 cup (60 mL) 奶油
. R* l& I- h3 c/ P4 y; |1 tsp (5 mL) 鹽
" k' A( f$ l, F, O/ m2 蛋 打散
3 [4 K7 R- W( V9 [) {" A' g4 ^4 cups (1 L) 中筋麵粉( [$ d1 |$ n) W, c! y
6 |7 ^9 R A* T$ X+ H, W餡:
+ |, l6 Z5 H5 h0 T. V, B1-1/2 cups (375 mL) 紅糖
Z7 `7 x: u1 U) T# K. w. i1 cup (250 mL) 奶油
2 e$ T, e3 X1 x6 v5 X1 cup (250 mL) 切碎的核桃
/ W0 z9 @2 O: q& t" Z; O* F6 u5 Y& }1 tbsp (15 mL) 肉桂粉; u2 a$ ?/ h+ O, h' [" T$ A
9 }2 B$ X$ @% v# d. s
, n5 I7 H. b" Y& N/ H$ o# ?& s1 h
In large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.
& [( ~' ^" j; g3 V# | . R& v3 S. y" E H( N
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.. O( E8 r- f7 U) g# I4 f
0 i1 f$ z# I, C
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.
9 Q9 z b( O" K6 P
/ n; J8 a( u& d5 }' M5 ^8 T( dTurn 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
& C+ O4 n. u: p& o3 C7 S8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. 0 W) y1 `! O* {" { _% o
# i M4 Q% x" V S( lFilling: 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.
4 k! U$ c! }1 ~/ l! \. }4 j, q- B$ e' M . V* h+ Z/ t E) s6 ?
Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.
9 ^ Q( R6 i& U' E
) x& V/ {- z7 J# Y# f. d9 JPunch 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.
6 c4 a) u- E; {; A
- Z. d3 M: y Y% b% YStarting 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.
5 k s+ p8 u; }, R1 |! v* x 3 {$ q4 L% A% G+ [) c. S# m+ 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.
7 C2 H) D, D- Q) Z9 z$ m- _2 n |
|
[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