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本帖最後由 葛小米 於 2013-11-7 10:25 編輯
6 g# H6 }: L9 Y. s2 }+ `6 d7 T樂活三峽 發表於 2013-11-6 10:03  ; {$ `9 g( _0 C, j! Z' 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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我先把英文的貼上... 晚點再來翻成中文
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1/4 cup (60 mL) 糖
# L6 k% g3 ^' I" y1 |0 P9 p8 x7 Z1/2 cup (125 mL) 溫水 H1 z0 \! D( Q/ k, i+ Y1 @& ~
1包酵母粉, (or 1 tbsp)
1 `% v/ {; W3 W8 z) G3 y" m1/2 cup (125 mL) 牛奶
; v" ~: W2 }1 E/ u5 C1/4 cup (60 mL) 奶油+ P5 k: M, p% j4 h4 U7 j: Y
1 tsp (5 mL) 鹽 O8 A1 j; q2 y% @* E5 V
2 蛋 打散! V" a, N+ D$ \1 t1 ~" D* c
4 cups (1 L) 中筋麵粉
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1 y: j: X& f- _! j/ Z1-1/2 cups (375 mL) 紅糖& f4 [& c0 W9 E3 u
1 cup (250 mL) 奶油
. I+ r$ n; x u: _1 cup (250 mL) 切碎的核桃; v5 J: s4 r$ y9 N) S1 ~( b
1 tbsp (15 mL) 肉桂粉* Y6 s5 U3 t" B/ I1 w! J
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' N, ? M, E: o2 }) ?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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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.
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" y5 s; M! f# K3 s* E: H3 sWith 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
2 j, D: A) f" U2 @4 r4 j! P0 r8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. ~3 E% G( O6 ?' y l
- @/ e7 \% T. V( @" O8 ?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.
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Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside." C3 e& P1 N7 Y8 p! b
9 m: A0 K. H9 s, SPunch 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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4 ?/ d8 y. H( [& J- kStarting 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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Bake 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.- a) u9 l) I' J \. D/ P
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