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本帖最後由 葛小米 於 2013-11-7 10:25 編輯 # v+ x- u2 I- H5 Z
樂活三峽 發表於 2013-11-6 10:03  9 E2 H! O" l& w5 Q
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2 }$ } S) R- k6 O- Y4 Q3 _
" h3 E. L' o1 Y. P/ Q1/4 cup (60 mL) 糖9 F! E! T: W6 D8 K& A( j4 r6 E
1/2 cup (125 mL) 溫水, R$ b5 S' \* ~6 @- t" s. }$ x
1包酵母粉, (or 1 tbsp)! \# W( J* z( |0 t& n# W! x2 o
1/2 cup (125 mL) 牛奶
( k, N$ G8 Q$ ^+ S0 \1/4 cup (60 mL) 奶油
; n. u- ]3 V4 K: X, `1 tsp (5 mL) 鹽
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4 cups (1 L) 中筋麵粉
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餡:
) M8 x+ u; U, o" E/ G1-1/2 cups (375 mL) 紅糖- Z$ A7 P g* y; \8 V! H. i5 o* A
1 cup (250 mL) 奶油
: Z8 F6 v* `2 u H8 Q3 n2 A4 G1 cup (250 mL) 切碎的核桃4 z/ n) U4 L& P+ H3 n. c& i4 C: h
1 tbsp (15 mL) 肉桂粉
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, z- _6 Y1 i. g9 q5 V* t$ q* oIn 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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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.
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7 a, Q0 v$ ^" q q: y. a4 B8 `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
. `* x. T) n: J8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. % O; l& E$ m4 I( _! T# m
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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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9 Q; _' U" k( vMelt 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. : O. }3 _( t3 U% I6 R
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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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8 c' l2 U; s2 H6 }9 FBake 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.4 f3 y9 K1 K/ ^; C/ F' w
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