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本帖最後由 葛小米 於 2013-11-7 10:25 編輯
# E2 u" ^; ]4 k+ S5 i3 U3 u3 s樂活三峽 發表於 2013-11-6 10:03  , E. w3 c& E+ K2 D- p7 T
我也很喜歡吃肉桂捲,可以分享一下你的材料及作法嗎?
2 J# m9 \( {6 E5 x8 a我先把英文的貼上... 晚點再來翻成中文$ @ m8 n0 I4 M* D, g2 }& [
+ T& U/ m3 Q. n, U! X5 y1/4 cup (60 mL) 糖
5 b# A# f, e& i! l- ]7 ?! K. m: y1/2 cup (125 mL) 溫水
+ J4 M) a- v4 [5 Y1包酵母粉, (or 1 tbsp)9 H, e- c0 {# _/ m2 b1 b
1/2 cup (125 mL) 牛奶
( ^! v& D t( n ^) b) o1/4 cup (60 mL) 奶油
. R+ l9 c( i0 L1 tsp (5 mL) 鹽* o2 i" r8 z0 s6 t, n+ |
2 蛋 打散
, e! E+ E) B1 A- B- o% k: j k" A6 d4 cups (1 L) 中筋麵粉2 x# Z' n4 O; i" K1 n6 w
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1-1/2 cups (375 mL) 紅糖
) z9 M8 U, L" _. p1 cup (250 mL) 奶油% m( q# m3 O# T1 u+ S' x. z% k) w
1 cup (250 mL) 切碎的核桃
' j2 @8 m- ^( k1 tbsp (15 mL) 肉桂粉( o7 A, B1 V" x6 N2 J
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9 o( n3 o/ H3 V" FIn large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes. e. P n2 N" W7 }/ t% B+ k( m9 [& E
0 B9 G* n# q7 \1 PMeanwhile, 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.
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6 Z |. W5 j2 }! X/ M& wTurn 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 " v( ]- }: `& `4 O# p
8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough.
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! ]2 B( a. p$ k4 P5 w5 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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Melt 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. + P: z! E* @0 s6 _: w
+ z! U! O# k3 }! D% |7 O& g
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.
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# @9 d2 [ N3 d% D7 dBake 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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