iBeta 愛北大論壇

標題: 肉桂捲 [列印本頁]

作者: 葛小米    時間: 2013-11-6 10:00
標題: 肉桂捲
搬回台灣快七年了, 每到冬天往往都匯想到肉桂捲這個東西, 偶爾在外面也會看到有商家在賣... 但是真的都好難吃.. 往往都是好硬的麵包還有一點都不香.. 我熟悉的肉桂捲是又軟又香又黏的.... : h, J  H, f' F& y+ i
有天我家老爺子說..  那你自己做... 結果!!!哈哈哈 果然有自己想念的味道..
8 k* [& q5 `5 y1 F
作者: 樂活三峽    時間: 2013-11-6 10:03
我也很喜歡吃肉桂捲,可以分享一下你的材料及作法嗎?
作者: 葛小米    時間: 2013-11-6 10:56
本帖最後由 葛小米 於 2013-11-7 10:25 編輯 , u- m; @' T, d) r+ O
樂活三峽 發表於 2013-11-6 10:03 ; q6 q; ?5 x+ o& [0 \4 U0 W7 j- C$ r
我也很喜歡吃肉桂捲,可以分享一下你的材料及作法嗎?

5 [& n3 W: K5 v* G1 p2 p" j
& l' S; U, s6 _/ F! U. D我先把英文的貼上... 晚點再來翻成中文3 b- l* Q6 z  W, H7 @
$ [/ U9 o- ~1 ^( h* I. k, D6 Q2 p
1/4 cup (60 mL) 糖5 Y. F* ]4 s7 K  ^4 r$ ?, a
1/2 cup (125 mL) 溫水6 ]% a/ d% H6 h. @% R
1包酵母粉, (or 1 tbsp)
4 P- Q9 o. Y$ t1/2 cup (125 mL) 牛奶
- u" r# B8 n* g. b* U7 D* N1 P1/4 cup (60 mL) 奶油! [9 ~9 q- K  c+ y2 P, v
1 tsp (5 mL) 鹽
" u0 Q; N( _+ ], v$ L2 蛋 打散4 u6 x6 b1 Y; p: n7 h
4 cups (1 L) 中筋麵粉
4 B2 D; k! m5 |+ ^& ^# C
8 x. k8 p/ L: u$ o餡:. p1 Y0 \9 F, |, b% w
1-1/2 cups (375 mL) 紅糖) @# c  R6 Z9 L
1 cup (250 mL) 奶油1 W5 ?% `/ }# M9 I8 G$ V, x$ ^6 ?
1 cup (250 mL) 切碎的核桃
1 c: c2 [& ~/ y1 tbsp (15 mL) 肉桂粉
6 s* `  F( y. _$ y& E( v
. }7 C9 m' `0 S$ J! G+ I$ R& ^5 R* Q+ ?
In large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.. q' _" L* }5 v# {4 j
! F8 g# R) B  B/ W
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.
$ \* F4 e. [7 F$ x+ V! |. @9 c; I
2 m& U: Y& @# k$ SWith 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.6 w3 ~$ L9 s. n* p' a
+ v. M3 e3 F1 \+ Q+ O' t" k( K; ?
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 + n& }( Z- N& B" {2 W  X/ R
8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough.
9 q  E  I. N: ^: _3 A5 u% N& P
* s$ Z# Z- v' ?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.
# @9 H) t3 O5 {# F- i5 f8 }. j
5 ]8 }$ l& y) T9 |Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.
( T+ J/ j% @% K) q6 C* C' y , o9 K3 P: g2 o  S$ M
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. 9 M# O% s& J  H0 ~: Q6 W% {8 ]# v
( _% Q) i: @; }) ~" g
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.0 x! f; y# u, t

' a$ b- k4 R  B8 dBake 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./ g  v& W7 G( Z$ T3 `& Q

作者: 流浪廚師    時間: 2013-11-6 11:15
葛小米 發表於 2013-11-6 10:56 # ~' E) n' j: y6 ^# S
我先把英文的貼上... 晚點再來翻成中文; ?8 R0 C! ]2 t4 Z1 X$ |8 w
3 [- n0 K+ \' M& {4 h( b1 B
1/4 cup (60 mL) granulated sugar
! Q% `5 h8 I' T( g& O
太棒了。好好吃的感覺。
作者: 逍遙    時間: 2013-11-6 11:35
看起來好道地, 好吃誒!
* h$ Y% f9 s2 g6 \' B; F( v6 O7 I
我也是很喜歡(在美常吃)可是怕胖不敢多做
作者: 陳太    時間: 2013-11-6 12:26
樓主的照片勾起了我的回憶....記得當年在冷冷的冬天時, 肚子裡的蛔蟲作怪時, 總會忍不住跑到附近的mall 去買一個熱呼呼, 甜甜黏黏又香噴噴的肉桂捲, 就當成一餐.
作者: 葛小米    時間: 2013-11-6 12:32
陳太 發表於 2013-11-6 12:26
5 u# K! m, {5 f2 W: g: @6 v9 v樓主的照片勾起了我的回憶....記得當年在冷冷的冬天時, 肚子裡的蛔蟲作怪時, 總會忍不住跑到附近的mall 去 ...
" ~$ e, d! Y& l$ H# G. [
真的... 我也常做這件事... 哈哈哈哈哈哈
# n+ W% R4 P* g# S! s
作者: MeGuMaMa    時間: 2013-11-6 12:37
讓我想起了好事多的肉桂捲(自己作是不大可能),好想衝去買喔~
作者: jennifer媽    時間: 2013-11-6 12:42
想起了費城的肉桂捲.....
& G$ j3 [! _, `; U8 y
& s, W* ]/ ]8 R4 r" A整個車站被肉桂捲的香氣佔據,( p1 y6 k5 \+ p, m4 |  ]

+ E8 \! v- {' o" T4 {7 B8 p8 s好懷念!
作者: w5719w    時間: 2013-11-6 13:12
太厲害了!~
作者: 張小媚    時間: 2013-11-6 13:23
看起來好可口喔~~~
5 _3 f$ Y7 U8 O% V9 S. K7 j) L請樓主幫忙翻譯讓我有機會解嘴饞~~~6 }. P9 J" a! g- E0 w% V$ f- y
棒棒!
作者: 雞婆    時間: 2013-11-6 16:54
MeGuMaMa 發表於 2013-11-6 12:37
% _1 w5 \: _4 A# R3 k! E讓我想起了好事多的肉桂捲(自己作是不大可能),好想衝去買喔~
$ g& b% j- V$ O& S0 q
COSTCO已經停賣很久了~殘念啊!!
作者: MeGuMaMa    時間: 2013-11-6 17:42
雞婆 發表於 2013-11-6 16:54
  B  v( H! ]* n9 T: v" ECOSTCO已經停賣很久了~殘念啊!!

& X  ^! F% |3 n. a% J是這樣嗎?我記得我最後一次買是兩年多前
作者: orchis    時間: 2013-11-7 16:39
本帖最後由 orchis 於 2013-11-7 16:40 編輯
' f8 N6 Z' R# `) O/ v5 F* X1 z
MeGuMaMa 發表於 2013-11-6 17:42 * o  y* {! A, ~* b" v, T$ J
是這樣嗎?我記得我最後一次買是兩年多前

4 N7 A9 `) z+ f3 N" \5 l3 O/ d4 ^
我最愛吃的甜點就是肉桂捲... ! j& g) R& F$ n; [8 k8 X% ^$ E
現在哪裡可以買到道地的????
& V: J! W% l4 Z+ C% s, R& m流口水中~~~
作者: 雞婆    時間: 2013-12-2 15:48
MeGuMaMa 發表於 2013-11-6 17:42
1 C# q- M$ @8 }1 ?5 j5 D  [8 Q3 U是這樣嗎?我記得我最後一次買是兩年多前
2 i, N* N' x) G# Q% r
上週去內湖COSTCO採買,又發現肉桂卷重出江湖喽!
9 k1 S0 N, k) p* a! _3 F& U2 q快去買吧~




歡迎光臨 iBeta 愛北大論壇 (https://forum.ibeta.tw/) Powered by Discuz! X2.5