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本帖最後由 葛小米 於 2013-11-7 10:25 編輯 8 T& [5 S7 j9 B; E" D" J. B8 o+ L
樂活三峽 發表於 2013-11-6 10:03  " d J- H7 [9 B9 a- n9 A
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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2 M' y/ m* `" k+ G7 E1/4 cup (60 mL) 糖
& F. Z# H1 {# t, c Q1/2 cup (125 mL) 溫水" g: Z$ r5 e( K: ]
1包酵母粉, (or 1 tbsp)3 G6 O* r- f: R6 u6 C6 h3 t
1/2 cup (125 mL) 牛奶3 D* J: W( Q# ]
1/4 cup (60 mL) 奶油
4 [+ O0 ?: U/ O* a0 {, G( l. c: b: q1 tsp (5 mL) 鹽3 y/ q% h, u/ C
2 蛋 打散
7 ]* ^, f! i4 ]+ t6 F& c4 cups (1 L) 中筋麵粉, X, K* _- t& j1 `) S
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餡:
! S y# P, z. {8 l! b1-1/2 cups (375 mL) 紅糖- e6 s2 R% `6 k1 I
1 cup (250 mL) 奶油
+ B; ?+ x1 x( E/ n9 l i6 |4 l1 cup (250 mL) 切碎的核桃
1 [8 {% v G o* O; ?1 tbsp (15 mL) 肉桂粉
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2 f+ C5 |- _, T6 n* pIn 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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. K4 c! V0 x0 h2 ?2 kWith 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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$ j) [/ y$ W8 q5 c8 Q6 {* b) ~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 ! Y+ s K/ e, p$ ? ~9 Q
8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough.
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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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" v7 w3 }- A9 N% y+ e7 {) iMelt 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. 8 f& i2 u* U% e, M4 ^0 o
/ d v& @/ k; M0 W9 w8 c( [1 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.0 |1 R/ H: _& D
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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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