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本帖最後由 葛小米 於 2013-11-7 10:25 編輯 6 J6 [ f1 ~% f( y
樂活三峽 發表於 2013-11-6 10:03  , u; ]6 o% Z/ Q- X0 q- \! w; ?
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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3 R+ Y. P; D9 X2 N; h( H$ S v我先把英文的貼上... 晚點再來翻成中文- C5 N* D" X5 N$ N$ w
4 p* L% I5 C$ Z# U1/4 cup (60 mL) 糖; ^/ q, R4 Y/ M# [1 `8 m
1/2 cup (125 mL) 溫水* r P, I# M% i; f( Y
1包酵母粉, (or 1 tbsp)
, Y2 i% \9 L9 G& b4 G" Y1/2 cup (125 mL) 牛奶
2 q+ \" l! b) r2 n1/4 cup (60 mL) 奶油
( |; ? N1 ?" y2 D6 t. j6 d: c0 t" i1 tsp (5 mL) 鹽. P: j# P$ G0 Y/ c5 W
2 蛋 打散
1 g( S) R( R N1 q1 j, a3 D) a% l4 cups (1 L) 中筋麵粉
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1-1/2 cups (375 mL) 紅糖. y; R' B" A. I3 B+ M, e
1 cup (250 mL) 奶油
2 Z8 `/ [0 T+ H6 r% R1 cup (250 mL) 切碎的核桃
" L! E; h; U' b$ ~1 tbsp (15 mL) 肉桂粉4 T. U# i' D; t6 Z4 F
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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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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.0 d% {6 g7 D' h- W& ~$ A7 Q# k
; B/ S3 G @( o1 r) b9 P6 [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.8 _. }7 i: C( w8 u L0 M/ d* Y7 h
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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
6 @ U& X% F7 v5 u! g) d/ _$ @( p; A1 c8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. & b* q, O8 p, e+ ~- y0 x0 O
0 ^% G9 {7 o5 M% n% h. |, XFilling: 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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3 V- d# N% d; @/ z0 W! IMelt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.0 ]; L. P' q1 h# v
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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. 4 u4 }- P& k2 V3 {- N4 V: S
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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.% A5 {, [- u7 O( n5 \; ?
( w" }8 E, U' pBake 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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