- 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
! Y7 ~& @, u# c; n, `/ w9 S9 B樂活三峽 發表於 2013-11-6 10:03 
. f. }0 W4 Y* o9 P我也很喜歡吃肉桂捲,可以分享一下你的材料及作法嗎?
& `# M* q8 H6 F( C, d5 p" e3 @* q4 |. B1 U0 x' w
我先把英文的貼上... 晚點再來翻成中文% V) C" t0 L$ V$ @
; o2 v# j4 H5 o- M b
1/4 cup (60 mL) 糖
8 Z4 j7 O* K8 t( A. v3 x7 q9 o/ \1/2 cup (125 mL) 溫水
3 H$ i! m. T& p, C4 C5 G' W/ U1包酵母粉, (or 1 tbsp); |9 D" r; C. X
1/2 cup (125 mL) 牛奶! D" M- t/ ~# h% R4 Y! {, G
1/4 cup (60 mL) 奶油1 t _' o3 ^$ I* o" {2 C2 H
1 tsp (5 mL) 鹽- f2 q$ z- ]6 x& Z! |: i6 u+ G
2 蛋 打散+ R* G1 `( F. ]- x8 \" U
4 cups (1 L) 中筋麵粉
/ _& k1 y9 L* ^. F3 ^
6 p+ K8 W+ T3 j2 y( K2 j: b5 t! B4 a餡:* p0 G5 H# S0 i
1-1/2 cups (375 mL) 紅糖1 o7 G; ~* O' ^3 P6 r6 S5 N
1 cup (250 mL) 奶油: z7 s- v& W/ Z
1 cup (250 mL) 切碎的核桃$ _% D; r' L+ P/ B8 `$ E
1 tbsp (15 mL) 肉桂粉
Q1 F [, g/ g! H3 e& ?
3 p9 n0 y3 p$ s9 a$ Z
* @% ?6 V2 {4 U. ?In large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.1 l8 q% V9 Z6 [, r& c0 H; m1 B
$ {( `. ~! o: j' B
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.$ J% { m8 x- i5 f3 d
$ ]3 S: p/ r; e% Z- U# r! f! `
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. d- c7 g+ z9 x5 [; ~9 |8 U. }1 [
: k! E6 o- }, y: D4 }- U
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
# Q L7 U3 t2 w; c, a, Q+ c8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. ; h4 r& F" `4 A& \ n8 Y% f3 D
# S# M0 A1 U8 Y- z. i' @% JFilling: 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., \) W- a1 ~# A, x" e! G
J O5 g! M3 r6 N4 Y2 j/ z: K6 QMelt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.
4 {' F4 h0 x! ? ) b. {4 x6 r. X$ m, J
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. 3 t) y5 r, M6 r* \4 ?4 \; N
- J) H+ E/ l( y! R
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.
, @6 K- Q& s, ^
0 a1 Q% L; z+ E. O: o6 rBake 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.2 W! A7 b* s) [6 p4 C+ x, d
|
|
[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