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本帖最後由 葛小米 於 2013-11-7 10:25 編輯
7 l* U1 H/ v" v) V9 i* w樂活三峽 發表於 2013-11-6 10:03 
0 f8 r. d5 M7 O1 A d: |5 x' G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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! t, p) f* L( D- k我先把英文的貼上... 晚點再來翻成中文
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2 h0 P9 R# Z7 I' q/ L' o1/4 cup (60 mL) 糖" v: d4 c1 g# n0 x" L$ R/ n: ^
1/2 cup (125 mL) 溫水- o" H# _# Z4 t/ \& }5 B$ s l
1包酵母粉, (or 1 tbsp)0 {; G6 w4 p1 C+ D
1/2 cup (125 mL) 牛奶
/ q9 g! g9 C% `1/4 cup (60 mL) 奶油, f4 ]7 V8 @* u% h( P9 u. Y7 L
1 tsp (5 mL) 鹽
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4 cups (1 L) 中筋麵粉3 f. @% m9 X$ z+ z
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1-1/2 cups (375 mL) 紅糖0 P7 L/ \4 o; b5 ~1 T/ k
1 cup (250 mL) 奶油$ ^1 L5 G' F' E) S' B. _) j% K
1 cup (250 mL) 切碎的核桃
. o. A5 t9 w5 `% p& a1 V1 tbsp (15 mL) 肉桂粉
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6 V+ l7 ~, ^7 P H% ^In large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.4 K$ q! I2 o1 n% ?
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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.# m/ G# b2 F" u* p
) P( o0 I+ m, M: \& k7 w+ G1 b3 v, LWith 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.# n1 \& b D+ M8 N" U! f
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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 8 E2 l9 |; m3 W
8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. 8 x7 R! Y7 n/ D# O) l$ Y
" g+ }. `/ T/ l9 i* mFilling: 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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% b B( [* g ^Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.
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( o' I, }6 y3 I) g, W, j, H+ q( BPunch 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. - E+ _: J' ^ H# w% ?
( \3 f c1 v' g, R' m: \6 fStarting 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.4 z/ {* X1 A% C$ X! e7 x
2 [6 r: K# ^! @! _6 r$ \! g* m8 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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