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本帖最後由 葛小米 於 2013-11-7 10:25 編輯 1 g7 B/ U2 e6 A& ^5 ^# m
樂活三峽 發表於 2013-11-6 10:03 
5 R* [( d: q) g$ n9 N+ L7 ?9 W我也很喜歡吃肉桂捲,可以分享一下你的材料及作法嗎?
$ k; Z0 V7 }* v1 f; x$ v3 G% L我先把英文的貼上... 晚點再來翻成中文
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6 t& W4 j, w7 ^" T( U! \, @" _1/4 cup (60 mL) 糖% `/ ^% k4 ?5 ~4 u) p: }
1/2 cup (125 mL) 溫水
# p3 y% o# p) S$ P1包酵母粉, (or 1 tbsp)
2 w- r6 P# M; W9 d' T. _1/2 cup (125 mL) 牛奶. d" Q2 j3 g7 s3 A2 T
1/4 cup (60 mL) 奶油
7 t9 @7 N3 K0 G. P1 tsp (5 mL) 鹽
0 f* S% f. x4 e$ O6 Z2 蛋 打散3 p( E4 ~7 N8 Q6 {
4 cups (1 L) 中筋麵粉+ p( u! @# K5 Y4 ]
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1-1/2 cups (375 mL) 紅糖
2 ]) V o. l( M& y5 X* ]1 cup (250 mL) 奶油: m& X* E5 n: M# | C8 D- Y+ o
1 cup (250 mL) 切碎的核桃$ P {, C6 l8 {" Y# j
1 tbsp (15 mL) 肉桂粉1 O; v# n" U, f# U- P. J7 l
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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.# _4 g( h) l- {# u S* t0 k Z
) c4 l: [6 ^1 {9 C( eMeanwhile, 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., G: K. w9 O/ O3 F1 E
+ J6 t7 k: m& K+ e/ g& Q" iTurn 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
. m5 S2 ^( H: b5 K) b8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. # m$ Q+ F1 g; I& M) j& Z% z6 m& T
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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.7 k9 f3 D$ r9 o6 F! @7 c2 T
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Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.) W! K: C# h; o+ A4 V# U
' T/ S& R, {: }$ mPunch 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.
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& C3 z% F% c" BBake 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.. i! u3 `7 n- T2 \, w% t" X
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