- 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
% R; m: {6 G* y; {0 m# ~3 z樂活三峽 發表於 2013-11-6 10:03  ) R, O7 ?) V4 i) W
我也很喜歡吃肉桂捲,可以分享一下你的材料及作法嗎?
2 P- @3 V: [# j& D/ A* n; @3 d N
我先把英文的貼上... 晚點再來翻成中文
& t5 z) O7 _3 ]$ L
6 O: n0 ^# r% t. o6 E+ }1/4 cup (60 mL) 糖3 r7 R9 @; z6 B0 J" g
1/2 cup (125 mL) 溫水
; z0 U: b( a1 m- F$ A1 Q1包酵母粉, (or 1 tbsp)
: S5 w" y* a, ~, C$ @1/2 cup (125 mL) 牛奶
, x9 v$ B4 ] m1/4 cup (60 mL) 奶油! M9 A, |! v; p0 F
1 tsp (5 mL) 鹽3 {% C; ?. z. q6 E' j
2 蛋 打散! m: a% B# `+ [2 z
4 cups (1 L) 中筋麵粉
) V" c( k# S7 s5 n0 ]" C4 v( k8 s- ]
餡:
. Y+ d8 {) T; a9 [. z1-1/2 cups (375 mL) 紅糖
, Y5 L+ U% t( e; @% H9 B! e" o1 cup (250 mL) 奶油+ w7 V6 ^# z' s8 l% ]6 ^% P' ?
1 cup (250 mL) 切碎的核桃
; p O7 W& j) U c& m1 tbsp (15 mL) 肉桂粉
; `* s6 u8 \9 L4 I* h; j# ?! m$ H% \9 n S
8 L" v# M0 _8 W5 f
In large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.
6 S& w: a* v7 m5 l4 B
* Y$ q' Y" F: x4 V( sMeanwhile, 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.
2 g3 l5 F A: X" t# x% ` ( [2 a1 S9 m0 u' E* Z: g
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.
5 P1 U/ B* w& w o$ q9 b
) N4 l3 k$ e; }2 n8 A! D( lTurn 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 ! E4 m, @1 d$ X0 m# a( q
8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough.
/ Q |/ [) L2 @, s. S
6 m/ @/ ^$ _: J0 d$ D a3 c& q" GFilling: 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.
! ]$ i, p- o% B' `* D 8 F& B. f( C8 R& d
Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.
3 w" g5 o! U) Y I. q$ ~
- V5 `' `: ]+ `. g/ N1 M" [8 V* NPunch 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. 1 V! I; X/ s3 G S6 m t0 s y
$ r7 H5 d) u' J2 \
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.
; J2 `' A( z9 l4 F
1 |+ z' ]. ]5 V" \% A$ V$ xBake 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.' K/ M% D [! y" R2 W
|
|
[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