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本帖最後由 葛小米 於 2013-11-7 10:25 編輯
" U8 E: r& t! v: t樂活三峽 發表於 2013-11-6 10:03 
6 ?8 Z5 {- R8 S1 Y# t7 e( M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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( q$ h; s, A, C2 {( X$ p我先把英文的貼上... 晚點再來翻成中文. ?3 n( f2 X0 w1 I
$ U2 B& c5 j3 o+ X9 e* p1/4 cup (60 mL) 糖
. }0 a8 T! H# J% T2 F' t5 s1/2 cup (125 mL) 溫水6 F, I1 C6 c$ R, S. \% ]4 L
1包酵母粉, (or 1 tbsp)( v! t' z" v+ U2 m n2 K% k
1/2 cup (125 mL) 牛奶7 o1 h% z+ N1 n+ H) p. p; O1 b
1/4 cup (60 mL) 奶油
& I5 R! Y: E2 n- a1 P1 tsp (5 mL) 鹽
& z+ C* b! N( a8 M: l2 蛋 打散
1 e9 q U. z" q5 a" a4 cups (1 L) 中筋麵粉
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餡:
- C$ z. K, b! m9 d! [1-1/2 cups (375 mL) 紅糖
. D6 ^7 U; N6 L0 D0 e2 l1 cup (250 mL) 奶油6 |& }' u& I: A
1 cup (250 mL) 切碎的核桃 v0 |: `/ ]: u/ [/ T
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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" B- q) E$ L+ Y/ ^5 ^" NMeanwhile, 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., \: m2 }! _5 f. {
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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.) P4 _' @: n0 l5 K9 B2 E, u
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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 6 ^8 ^8 ]1 f( @+ C1 y" V
8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. / [# ?3 @; g6 c
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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.
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Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.
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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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- S+ q7 y2 \ ~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." n* [* M0 F; j
# O' h& F2 P9 w/ }3 A. p/ TBake 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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