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本帖最後由 葛小米 於 2013-11-7 10:25 編輯 1 j9 Q2 _' }" n. p) [& P d
樂活三峽 發表於 2013-11-6 10:03  3 P7 j5 ]2 z. d# p- x
我也很喜歡吃肉桂捲,可以分享一下你的材料及作法嗎?
7 w/ X" E) Z& d7 U6 \我先把英文的貼上... 晚點再來翻成中文
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1/4 cup (60 mL) 糖6 w+ l" Z( G: f- G2 K
1/2 cup (125 mL) 溫水9 I& _% B9 P0 A9 G$ O8 @
1包酵母粉, (or 1 tbsp)3 z4 D% D+ w+ W' w% Q
1/2 cup (125 mL) 牛奶
2 H0 c: \/ a2 d- K8 J4 l! w, F1/4 cup (60 mL) 奶油* K3 s+ D" {* Y1 J+ Q6 b6 @
1 tsp (5 mL) 鹽4 j% v. G: Z: u$ |) B$ K
2 蛋 打散
1 b; Z. S/ a2 N) K: E3 i4 cups (1 L) 中筋麵粉& j& C0 t0 V3 m4 B
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- \+ K. i6 f8 o- H! z1-1/2 cups (375 mL) 紅糖' m) F0 C3 N c9 a0 R3 E t
1 cup (250 mL) 奶油0 R# ^8 |, q, U7 B
1 cup (250 mL) 切碎的核桃
. Z" Z) S/ ?' w% g: ?: d: O1 tbsp (15 mL) 肉桂粉
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& u. }0 T; w: T; V9 ?: HIn large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes., e' _* V" \7 l# s4 b5 W2 p
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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.) d1 L1 v! o' @0 K3 p1 `
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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 , B$ Y4 \& i5 [$ H/ u8 q" i. i$ j
8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. + A1 }% K% \: s0 @9 |/ W
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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.2 |( b3 ?3 U2 o1 i; u" b: Q9 f, M
4 D, z* k! M) dMelt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside., `. w( h0 l2 B1 c8 @) L; g
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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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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.) _9 s$ x; ~5 ~% z4 P+ h2 b' [
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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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