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本帖最後由 葛小米 於 2013-11-7 10:25 編輯 $ a, _5 m4 j1 n, s1 q! g; x4 D
樂活三峽 發表於 2013-11-6 10:03 
1 F" A0 {2 D/ D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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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
$ {, ?. W$ J' |1/2 cup (125 mL) 溫水
- Y3 P( K: m! z' C) J. c1包酵母粉, (or 1 tbsp)
+ {: L" B8 M3 i' V4 q' K1/2 cup (125 mL) 牛奶* r9 L- S) }0 W+ { b
1/4 cup (60 mL) 奶油
( l8 l- X) S+ T9 i1 tsp (5 mL) 鹽# K# ]4 C: t- n
2 蛋 打散
" r0 ?8 a9 D: a4 cups (1 L) 中筋麵粉
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餡:
5 c( g. x* \+ u: M1 u1-1/2 cups (375 mL) 紅糖2 _, @) K4 @' X# K# U
1 cup (250 mL) 奶油
; C* O7 Y6 q! {4 N# X8 ]& L; q( u1 cup (250 mL) 切碎的核桃" a; o6 W2 Y9 E5 z& i
1 tbsp (15 mL) 肉桂粉
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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.# l9 H6 U% g! Y% e8 m& X% s/ Z2 Y
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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.
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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." \8 m( t1 s' \, B8 m' L! X" F' \
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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 4 d! L3 k3 Q' j. Z0 H( n
8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. / W2 S$ V$ v5 J
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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.
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( I2 f6 m* A* e. x _2 uMelt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.0 c: Y; t7 b* D! k; z$ B& s) x
1 X# D0 v/ w9 e7 aPunch 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.
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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.& R( h" c1 k& a0 Q, F! `
8 U6 a4 ^/ c) F: E |5 JBake 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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