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本帖最後由 葛小米 於 2013-11-7 10:25 編輯
* |4 K( ?. f0 t" T, L6 j樂活三峽 發表於 2013-11-6 10:03 
$ n- ]4 X6 I% R u. h1 k我也很喜歡吃肉桂捲,可以分享一下你的材料及作法嗎?
" Q1 k `% e/ |$ i5 D0 N6 ]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$ _/ h6 [3 Z( @, q& k( }; R9 g
1/2 cup (125 mL) 溫水& E s, F0 R+ R4 [
1包酵母粉, (or 1 tbsp)
& Y* y- {( P2 x R( Y( G# ~( }# s3 b1/2 cup (125 mL) 牛奶
' S5 S$ c; u/ _1/4 cup (60 mL) 奶油+ ]7 e, V& n! j; T' A! V2 N' f$ n
1 tsp (5 mL) 鹽
1 X$ ]) C7 }$ k. N2 蛋 打散4 s& |4 @, P1 }9 W3 b) W5 q
4 cups (1 L) 中筋麵粉7 L7 B# F) w, Q4 d) x1 f
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1-1/2 cups (375 mL) 紅糖
5 q$ O! y% a' P& x2 a( p* n1 cup (250 mL) 奶油; ?3 l: N( b% |
1 cup (250 mL) 切碎的核桃
/ C1 p) n. {6 K9 n1 tbsp (15 mL) 肉桂粉! K' x: Z% e* a b
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In 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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1 y, G; u6 B8 R- c$ O) Z( s' iMeanwhile, 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.6 ^4 I3 L3 \/ k1 [
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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.
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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 1 H H( E$ c( Z. P/ }7 |& A
8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough.
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5 K9 S6 l) v2 vFilling: 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.2 B' ~! z: N2 X0 U3 M( P! e
0 J- J; _9 c' i8 EMelt 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. 6 H) |) c3 g0 X* o( E
* O/ w2 g: ^! W) |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.5 ?. V2 b7 C2 z- E' k! ^: L
x0 H. r8 d6 y7 o: G* hBake 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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