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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.... & P: n; u. S# v, k8 W3 Z
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..
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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
/ ?2 u+ V$ ?8 B/ o7 L( Z2 x( g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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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
5 C- i, v9 I, j1/2 cup (125 mL) 溫水: H  h' e' W, l1 F" u
1包酵母粉, (or 1 tbsp)6 I3 E) o, E! f5 _7 d7 J
1/2 cup (125 mL) 牛奶
  J8 D# I+ w9 n$ ^2 q1/4 cup (60 mL) 奶油
  l3 J' M' I$ B, j$ U8 s1 tsp (5 mL) 鹽
. E2 \7 D- z. K5 Y' s2 蛋 打散, h- W& u1 `' V
4 cups (1 L) 中筋麵粉8 {8 o& [  o! s) }: n

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1-1/2 cups (375 mL) 紅糖
+ _1 V2 B2 ?6 e- c& h$ \' D7 ]1 cup (250 mL) 奶油
6 ]3 @/ t4 u5 F5 T" r; h  C1 cup (250 mL) 切碎的核桃
; x/ U# I( y- K) @2 A6 P8 f1 tbsp (15 mL) 肉桂粉( F8 ]" }1 O" T( {

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In 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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2 a3 c5 J' {7 [+ v1 u, F! `2 cMeanwhile, 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.  K7 _$ e+ n0 e6 X

8 ]/ t. ]  _4 i  F6 kWith 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.' j, D( I2 G# \

# c$ W6 ?$ m! z3 A- DTurn 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 ; p/ k: Z% E" p4 y1 p
8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough.
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7 f8 z1 f% C: k& m0 m. f, L  U3 @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.: e4 o9 A4 E$ y( l" _; I

" n8 A( j# }% f( WMelt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.7 R+ t6 \3 o: }7 i  {4 H

3 @& x; G, j& T; J* Y0 lPunch 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. 7 _& P" W& K" @" U" B& f2 B* @
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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.* X6 U- Q9 A0 V8 k

2 |; c. g; f  c1 e; HBake 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 ; Q$ v) }4 Y; Y  W$ p# X' b9 a7 a
我先把英文的貼上... 晚點再來翻成中文! y, ^9 g7 o7 S5 R) Z
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1/4 cup (60 mL) granulated sugar

! H7 Z! q0 f. z7 F& H+ X8 N, ~: P8 v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!
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# ~1 x/ }  U9 ~5 N) K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
: w+ M" a  H& v3 W) `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 ...

: @2 c9 R& V9 ]* q* S+ U9 t8 `% ^/ Q' y真的... 我也常做這件事... 哈哈哈哈哈哈* \5 k2 [0 X- v+ w- U

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.....  |2 t, y& D5 z' r! E. ]

# H; {! ~8 B  R  P+ e5 s整個車站被肉桂捲的香氣佔據,; r* `# f$ `8 }; I, Z) L' A- r
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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~~~) d" ^, q* E" h' s+ c( n8 c
請樓主幫忙翻譯讓我有機會解嘴饞~~~
& D3 o& _4 k9 p4 ~棒棒!
作者: 雞婆    時間: 2013-11-6 16:54
MeGuMaMa 發表於 2013-11-6 12:37 * W) t2 `; \8 ?# p: Q* l
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~
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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 2 O" _) \. N6 ^( h9 G/ q
COSTCO已經停賣很久了~殘念啊!!

3 M8 _1 q$ i  E% c3 V3 _& H' D; D; R+ E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
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MeGuMaMa 發表於 2013-11-6 17:42 & V2 X: B  _9 t/ L, ?: M1 g7 M
是這樣嗎?我記得我最後一次買是兩年多前

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; p6 T9 z9 K& N! ~4 T/ C! m4 l我最愛吃的甜點就是肉桂捲...
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流口水中~~~
作者: 雞婆    時間: 2013-12-2 15:48
MeGuMaMa 發表於 2013-11-6 17:42
' k5 M7 O5 `3 A  E+ Q  f是這樣嗎?我記得我最後一次買是兩年多前

7 P3 r) L  R" }1 y: y上週去內湖COSTCO採買,又發現肉桂卷重出江湖喽!
3 P" o) h9 v+ q6 Y3 W快去買吧~




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