- 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- V5 m) P7 ?
樂活三峽 發表於 2013-11-6 10:03 
2 B" A2 L5 |1 n W6 }* U2 \# y我也很喜歡吃肉桂捲,可以分享一下你的材料及作法嗎?
! C+ a5 W* x: {' V9 a
我先把英文的貼上... 晚點再來翻成中文6 @% h2 ^6 x9 ~3 C5 ^5 @! j
" `8 ]* T( ^) v% u- i( K8 H& w1/4 cup (60 mL) 糖" e+ Q; x5 s) ~& s8 \4 ~" X. ]
1/2 cup (125 mL) 溫水6 x" y; [" J. C9 f0 @
1包酵母粉, (or 1 tbsp)
4 V- Z7 Z7 l6 x5 A1/2 cup (125 mL) 牛奶
- u0 D( V; ]- l; k5 m1/4 cup (60 mL) 奶油' `$ w1 Y% V% j1 A
1 tsp (5 mL) 鹽
+ L! Q3 x' D4 X+ F% d4 t) u4 U2 蛋 打散
/ Y. C0 l& [0 [ c+ p4 cups (1 L) 中筋麵粉1 R$ m0 R+ {) ?. V+ U, p
# q. q* a% m: Z( R+ a餡: q- K/ o. I4 a# L/ F! ]( a( l, E# q
1-1/2 cups (375 mL) 紅糖
+ k1 y- ]! V! }- {: A% c1 cup (250 mL) 奶油0 A6 d' X! ?" Z: ^( K$ `
1 cup (250 mL) 切碎的核桃, H% q" M' [5 N9 h+ I$ g1 {
1 tbsp (15 mL) 肉桂粉0 h) K& \9 s) @5 t2 i8 J
4 X, `9 {) E6 W& Q
" E8 \% m1 N$ S# N2 l3 B$ P7 t
In large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.$ ]1 H, [1 y8 ]
+ L, i+ ?8 S0 ]# ZMeanwhile, 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.
( G1 }9 {) I6 C& b! f& U
/ a- o) }- M) ZWith 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.
. j# U! v$ x& p) [8 M8 L , D3 t% @$ T& f
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
- y! x! g' O8 a# ~$ s) U8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. , |1 C) X" X+ }1 G3 z3 d* [( Y' ^ _
5 F: J+ \, p1 J5 A
Filling: 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.
) b2 ?/ Y& E2 n# V# T7 s- @; ? 1 |! f. ^) q, V1 W! v2 ^
Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.
9 ~9 h( l) j3 B! o3 n1 s6 z1 a) s
8 @; @2 [4 i0 _6 v- GPunch 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. + a# k$ `. ?/ _$ N [
0 I; t) ~- t: ^/ S
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 i7 K0 v- U8 _4 T/ ^/ [6 D 7 ]$ @' _5 Y* Z1 O4 J7 K2 P+ j5 B
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.' a8 w2 ]- l% N6 x8 B
|
|
[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