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本帖最後由 葛小米 於 2013-11-7 10:25 編輯
# A# W9 k$ D6 m樂活三峽 發表於 2013-11-6 10:03 
8 h) N" u2 r- [( c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& Y/ G
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1/4 cup (60 mL) 糖
6 y S9 z5 h. t1/2 cup (125 mL) 溫水 V& @" `% G# M6 d+ a3 N. ^
1包酵母粉, (or 1 tbsp)' \ C' ^1 `# [" d0 T
1/2 cup (125 mL) 牛奶; C$ G$ r$ \; s( h3 N% q
1/4 cup (60 mL) 奶油( I# t2 F4 {) v, Q9 W) X
1 tsp (5 mL) 鹽
& [$ C1 e; d: p2 蛋 打散
) h9 z, O! ^- a4 cups (1 L) 中筋麵粉" @5 D8 l" c0 n' W; p
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1-1/2 cups (375 mL) 紅糖8 W3 B3 r' [+ b4 c; i. M' }
1 cup (250 mL) 奶油! L) W3 f1 @2 M4 Z. O) u- D
1 cup (250 mL) 切碎的核桃; F, B9 [8 j) D
1 tbsp (15 mL) 肉桂粉5 \* t' b: j9 B0 v6 n: _: i7 K
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5 J* i+ m2 E& R8 bIn large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.- C# w/ Y9 d( F; o W* w8 k$ b
- G( A( g: t5 c: d- ZMeanwhile, 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.) g( n# W0 k0 D% v7 E
8 s( o9 W" U5 [% ~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
) E& z8 v L; V- p1 {+ J" S2 `8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. ' }2 y, O; }9 f' a8 c( f
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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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4 w! g% [, V0 A. W' h6 L1 u- { n' 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. 6 O1 |, H- T: F8 d; E ]
' i# m5 n0 r" d0 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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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.
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