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本帖最後由 葛小米 於 2013-11-7 10:25 編輯
5 N. R& C3 h, S樂活三峽 發表於 2013-11-6 10:03  & R4 A/ D! g+ D$ T% w
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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0 E& p: @1 S; |$ H% U% w6 n我先把英文的貼上... 晚點再來翻成中文6 O, E2 f3 j* U, ^) h' n
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1/4 cup (60 mL) 糖
; J7 n/ a; z6 } }6 r9 Q& T1/2 cup (125 mL) 溫水
4 b! J; E7 U5 _/ z& }2 z2 K+ O$ b" N1包酵母粉, (or 1 tbsp)& S$ A6 h9 Z8 e. ]( t
1/2 cup (125 mL) 牛奶# V, G9 f0 S/ `6 j- D
1/4 cup (60 mL) 奶油
# L# ~& u* I6 J/ Q* E$ v$ [2 R; H1 tsp (5 mL) 鹽
3 L( E5 z- m2 S! l" [# x; i o2 蛋 打散3 n8 N4 L6 S3 u3 o x- y
4 cups (1 L) 中筋麵粉: g$ x& F9 P, V4 E( Y
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8 x2 z3 M- z+ R6 Q6 u1-1/2 cups (375 mL) 紅糖
# D6 Q! X6 ]* R" j1 cup (250 mL) 奶油1 y5 w) P# w* z! W' A
1 cup (250 mL) 切碎的核桃
7 z. L M; ~/ H( B3 L) t1 tbsp (15 mL) 肉桂粉8 [/ |$ F* j" m4 o
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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.6 s: _8 _( h) k- u% X5 G1 r
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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.$ g- O" n$ j$ p: u4 [
8 g2 r$ ~- Y' [3 w. RWith 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. n! w- I5 b8 V# S3 d2 t
* T+ B: v# g3 F5 a# X8 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 # `) D" ?$ E* i
8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough.
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! N* `# ^; |1 ?4 q* Z8 {3 OFilling: 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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$ Z# J6 E& Q$ s2 |. L% KPunch 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. # O' r5 ^+ g7 S8 X q& B
) l* W/ ]- w$ D' X3 uStarting 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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1 E0 x1 E1 z- [# o6 g& kBake 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.; S' Z: ^4 W! F6 `- _; F) k. B$ r, F
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