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本帖最後由 葛小米 於 2013-11-7 10:25 編輯 ) o, R1 O5 d+ I+ N5 R4 K8 B
樂活三峽 發表於 2013-11-6 10:03  . g5 B; B+ [- n5 K& s9 g5 f( O5 h
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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5 k( o: t' _9 I y我先把英文的貼上... 晚點再來翻成中文* o" l9 g4 T* \( x4 B. [' m
6 q$ _3 C; |' D2 b: D F2 l/ ^1/4 cup (60 mL) 糖- |* ~2 k5 s' C) L& g6 l8 ^
1/2 cup (125 mL) 溫水
! Q! e. O, q3 z8 c0 s" }; U$ g2 P/ n1包酵母粉, (or 1 tbsp)
7 ^9 \) e! d& U+ S% [( L# K1/2 cup (125 mL) 牛奶
& o, E4 x8 T: {$ V2 D1/4 cup (60 mL) 奶油4 ?9 {$ E+ {8 w- |6 e
1 tsp (5 mL) 鹽/ j9 r3 l7 k9 ~% u/ _/ \! D: V, }! ]
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4 cups (1 L) 中筋麵粉
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餡:
2 Y3 _$ T# {9 o) g1-1/2 cups (375 mL) 紅糖6 T. C' U1 g# [/ s
1 cup (250 mL) 奶油
- x" d! o O2 N6 H2 V1 Q1 p+ m/ X1 cup (250 mL) 切碎的核桃/ M4 e5 _- ] L: ^( }0 P: F5 _
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.
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5 R# l% x1 v& B- L4 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.: H! `; ]' [' P+ \, e
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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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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
1 {" O" A8 c' d- A. q8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. & \* S1 t, ^9 c: T& @% c" U7 }
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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.! B0 t5 G/ p. I
- P |7 Y- ^! KMelt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.; e5 A- h* a; P0 u5 [& ]& t
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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.
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! B7 m: f4 J$ g* H$ IStarting 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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: i! d. s! x* H/ lBake 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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