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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....
4 X8 s* S/ P2 i7 E$ h/ V. E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.. ) S7 t4 ?5 p6 A7 _- I+ v1 W

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
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樂活三峽 發表於 2013-11-6 10:03
0 U( @4 ?" o% [7 e9 Q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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- f) O. o+ t6 e! s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
9 _; h) d8 X5 i. q6 o4 z2 R& b/ C- g1/2 cup (125 mL) 溫水
) `: X. O: i( X7 O/ P% |, _' C# ~1包酵母粉, (or 1 tbsp)
: C% r0 D2 }8 V  Z0 V2 Q1/2 cup (125 mL) 牛奶
# J# t; S6 u! ^$ w6 O1/4 cup (60 mL) 奶油% x+ j/ W# {; G# y. Y
1 tsp (5 mL) 鹽
  Y" ]( w1 {, |8 M* ^2 蛋 打散8 T0 d6 _$ a6 k) `1 q& Y
4 cups (1 L) 中筋麵粉
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1-1/2 cups (375 mL) 紅糖& X- p. ?  }3 O* E5 ~5 r# v
1 cup (250 mL) 奶油: K. `; }$ d/ B
1 cup (250 mL) 切碎的核桃: T( V" `+ N; n% R3 B* b
1 tbsp (15 mL) 肉桂粉" ~/ y% p) E8 t& H( D, L5 P$ i4 c! M8 f

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! B% C& U  l# a  a1 y# D# jIn 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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3 w0 o$ I# Z0 p9 F2 kMeanwhile, 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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& n* N8 }3 d( Q6 w- g. ?  ~. y9 vWith 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.+ a' Z+ j0 L; g& }" Y
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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 / R8 P" I+ w: R* ^
8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. 3 o8 d& J8 n! L5 b* h& `. \
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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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' k' o! [# g+ a5 Y! L1 |, ^Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.; @- J6 J; ?7 D" _2 d
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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.
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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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作者: 流浪廚師    時間: 2013-11-6 11:15
葛小米 發表於 2013-11-6 10:56 * s9 k: J9 K/ `
我先把英文的貼上... 晚點再來翻成中文+ d8 G( J* R" J) @

- p. a' j. Z/ F: \0 _1 @1/4 cup (60 mL) granulated sugar

$ v5 y& S+ B' f. p* B- x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!/ `$ x5 E* {9 a5 |1 _

* K& _" ^8 n5 p. h, O' F7 ?6 D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 - N4 |( ?2 T4 _+ l
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 ...

6 H6 W) K6 p8 X0 O真的... 我也常做這件事... 哈哈哈哈哈哈" A* _5 r# I9 H" n

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.....: w2 l6 B, t; t2 S7 k% F3 I

& D9 }. ]- J, V: q' }6 w5 r整個車站被肉桂捲的香氣佔據,
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# j* D* s! L4 z% ?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~~~2 s: W# G: w, w+ ~
請樓主幫忙翻譯讓我有機會解嘴饞~~~7 ]+ D. ]( i: p! X1 X9 ?
棒棒!
作者: 雞婆    時間: 2013-11-6 16:54
MeGuMaMa 發表於 2013-11-6 12:37
" w& i1 s6 [0 v3 h! v& c: f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~

( B0 h" f) ^7 g2 ^$ ICOSTCO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
) e) T  M7 ]3 T2 n$ }COSTCO已經停賣很久了~殘念啊!!
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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 : p% ~+ }, w# l$ [. S
MeGuMaMa 發表於 2013-11-6 17:42 2 }7 M% l" U% W  J; E! m
是這樣嗎?我記得我最後一次買是兩年多前
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. `, V1 J  A6 u  y; E( Q* _, _我最愛吃的甜點就是肉桂捲... 5 F8 B( q: }7 L% e3 Z+ T8 Z. F
現在哪裡可以買到道地的????
/ z/ L% k0 r2 o+ {1 i流口水中~~~
作者: 雞婆    時間: 2013-12-2 15:48
MeGuMaMa 發表於 2013-11-6 17:42
! q( M! {# i$ y7 r& }是這樣嗎?我記得我最後一次買是兩年多前
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上週去內湖COSTCO採買,又發現肉桂卷重出江湖喽!' t3 b4 `" N' p0 e
快去買吧~




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