轻舟一叶
小楫轻舟，梦入芙蓉浦。
家里有喜欢做美味，又愿意花时间“创作”美食的孩子，真是父母的福气呢！看着女儿在厨房忙碌又乐在其中的身影，轻舟很感恩，心里喜滋滋的。。。儿子下午要参加好朋友的生日聚会，上午把作业赶完，还帮我拖了地板；先生在屋外割草，整理完院子，一进门，圆面包的清香从烤炉里漫溢，他直夸肉桂的香味诱人。蓝蓝、青青在一旁快活地鸣唱；我呢，帮忙记录分享这道美味点心。
Ingredients 用料 -
Dough 生面团用料：
One cup of milk 一杯牛奶
Two eggs 两个蛋
a teaspoon salt,1/2 cup sugar, 1/4 cup butter(room temperature) 一茶匙盐,二分之一杯糖，四分之一杯奶油（室温溶化）
four cups of flour 四杯面粉
3 teaspoons yeast 三茶匙酵母
Topping and Filling 面包上的装饰配料和填料：
11/4 dark brown sugar 一又四分之一杯红糖
5 tablespoons butter 五汤匙奶油
1/2 cup of water 二分之一杯水
3/4 cup of pecan, chopped 四分之三杯山核桃，捣成小块
2 teaspoons ground cinnamon 两茶匙肉桂粉
3/4 cup raisins 四分之三杯葡萄干
Steps 做法：
Mix dough in the bread machine. After it is done, leave the dough for another 10 minutes将生面团用料放入面包机，一个半钟头，面包机自动停止，再将面团留在机内10余分钟。
Roll out to a rectangle 将调匀发好的面团拿出，揉面、擀面，将面团擀成一张长方形大面皮
Combine the brown sugar, butter, and water in a saucepan. Bring to a boil and boil gently until thick and syrupy, about 10 minutes 将红糖、奶油，水放锅里，煮开后再慢煨,熬成糖浆状，约10分钟
Place 1 tablespoon of the syrup in the bottom of each of the 24 muffin cups. Sprinkle in a thin layer of chopped pecans, reserving the rest for the filling 倒一汤匙糖浆入圆面包的盘底，两盘共24个面包圆盘底，然后再撒上山核桃，将剩余的山核桃留下做填料
For the filling, combine the sugar, cinnamon, raisins, and reserved nuts. Sprinkle over the dough in an even layer. 将红糖、肉桂粉、葡萄干和剩余的山核桃拌好，均匀地撒到面皮上
Roll up tightly, form the long side, to form a cylinder. Cut the cylinder into 24 buns 卷起面皮，成圆筒状，再从横切面切成24个面包
Place each in a prepared muffin cup, cut-side up. Leave to rise fr another 30 minutes将面包放入烤盘里，再把盘子放到温热的地方，约30分钟，让面包继续发酵涨高
Preheat the oven to 350F 烤炉先加温至350度
Place sheets of foil under the pans to catch any syrup that bubbles over. Bake around 25-30 minutes 在两个烤盘下面垫上锡箔纸（以防止糖浆烤热后外溢到烤箱里），将烤盘放入烤箱烤大约25-30分钟
Remove from the oven. Leave for 3-5 minutes, and then remove buns from the pans. Serve sticky-side up. 圆面包焙烤毕，从烤盘拿出，搁放3到5分钟。将粘糊面包底朝上摆
Enjoy sticky cinnamon pecan raisin buns 享用香喷喷的粘糊肉桂山核桃圆面包
图片请看：http://blog.sina.com.cn/s/blog_500e53690102e791.html
