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本帖最後由 葛小米 於 2013-11-7 10:25 編輯 7 v0 {# b/ z; h( q' R& G$ a' o/ H
樂活三峽 發表於 2013-11-6 10:03 / b" L5 Y& C1 Y2 _4 g* [" M) I
我也很喜歡吃肉桂捲,可以分享一下你的材料及作法嗎? 4 `9 L+ Q. J" V: m* |
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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
( c* k7 Y( j: b: o' H/ ]2 W1/2 cup (125 mL) 溫水
+ d$ K9 c5 P9 A1包酵母粉, (or 1 tbsp)4 d& k$ q; s4 w8 Y9 z5 r1 V" @
1/2 cup (125 mL) 牛奶
1 Y, W" T3 z3 |* v1/4 cup (60 mL) 奶油
' p( S' v+ m7 @+ I6 \: S1 tsp (5 mL) 鹽
+ C3 O) o* X7 j4 l }2 蛋 打散
3 J3 C7 w0 O0 A2 L6 {7 S4 F: N; k4 cups (1 L) 中筋麵粉
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餡:
8 e: P* [0 [* m* h5 O1-1/2 cups (375 mL) 紅糖
! H; _+ {( c! l3 I: |& ]+ R1 cup (250 mL) 奶油
+ Y0 E+ J+ i Z2 C. g h7 g1 cup (250 mL) 切碎的核桃9 q. e; M# l/ [* x7 ~
1 tbsp (15 mL) 肉桂粉
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5 I: @' |2 y. h% d+ ~In large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes., r- J/ Y' t& w! K0 } @) _
8 n9 e1 ]; W* l2 U" HMeanwhile, 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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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 8 J" F% I0 J* t. U1 e, ?3 h3 b
8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. n3 Y5 _- }' u' y6 o$ H
7 p5 b9 r2 z8 z6 @3 `* w2 cFilling: 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 p! M. [/ Q+ I, p3 Q, T* j, CMelt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.
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: j+ z! o/ d7 _0 UPunch 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. $ A$ N7 c3 z8 T! x# d, p) A
, W i3 E3 [$ W0 B5 A6 L# T2 y1 GStarting 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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