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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....
: K+ c# \. b$ C! s. A$ i) U$ @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.. ) E2 ^+ K  J  |

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 ; x! h# c: v5 B9 @. ]2 R0 C1 T
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" J/ Q% l% Q# c; z8 T# m* J  _* u: P" t

9 _& n2 F, Y7 I' U3 C) A1/4 cup (60 mL) 糖
3 [  i% _, c" u  e* `! b# }1/2 cup (125 mL) 溫水
; j5 c: w0 q" p7 u1包酵母粉, (or 1 tbsp): r4 \0 }' y  i7 [
1/2 cup (125 mL) 牛奶' ^4 H5 z; ^  e5 _5 d) f, D
1/4 cup (60 mL) 奶油
1 ]7 ]1 c' n3 S  m4 j1 tsp (5 mL) 鹽
) |, C1 m7 G! Z% i2 蛋 打散  n3 ~. u0 s& {2 k. @
4 cups (1 L) 中筋麵粉9 H, h; _8 T) ]; |6 _4 a  ~. t
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餡:$ D: K' `' ?" d7 d7 F: F8 i6 C
1-1/2 cups (375 mL) 紅糖
, X* O* ?  \; X) L9 N8 E9 f1 cup (250 mL) 奶油2 _5 G' O/ v! Q$ o5 X
1 cup (250 mL) 切碎的核桃
+ W4 L3 c$ g# J  e1 tbsp (15 mL) 肉桂粉5 `0 g3 r2 U' b7 [0 D, A* ^5 d
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: N6 @$ x# F4 gIn large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes./ i6 T3 q$ J9 D. t2 N, h
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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.
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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
$ J. c( H! _. [8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough.
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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.2 L( U" a0 T# {( C/ t% m+ d

: t" B/ b9 q) A" F4 z, p( S+ IMelt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.  h6 z' K: L- r0 W# M. F
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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. 5 F# h% G  f# C: x: ]0 W8 }: X

& g5 F& \. H6 L7 j. tStarting 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.% w2 Q( p- t' u; X7 z$ ?# T# n

9 N; d& g2 m% {1 a, e) a  yBake 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.3 }; N6 \2 Y6 ^+ i0 o' F, X

作者: 流浪廚師    時間: 2013-11-6 11:15
葛小米 發表於 2013-11-6 10:56 , [9 S5 m7 r* R8 j4 y- m& R4 f
我先把英文的貼上... 晚點再來翻成中文1 k1 ~  y" U3 X0 \0 m9 Y9 M

& O3 ]& H& n3 ^, v- T* o5 s1/4 cup (60 mL) granulated sugar

2 \- c( v0 f( s( `. Y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!2 |# r' G: q4 |7 l8 z0 g3 w
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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
) @# ^- ?) o% @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 ...

7 l4 T; G: Y1 e$ I真的... 我也常做這件事... 哈哈哈哈哈哈( O5 b7 k9 m& h0 h6 r# ^& o9 W3 D

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.....
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整個車站被肉桂捲的香氣佔據,
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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~~~
. G: j, F: A4 q. e! X1 D請樓主幫忙翻譯讓我有機會解嘴饞~~~% v0 U+ ^; y$ o( C2 ^, s3 I' K
棒棒!
作者: 雞婆    時間: 2013-11-6 16:54
MeGuMaMa 發表於 2013-11-6 12:37 * D2 T+ U, R% 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~

( o+ ?9 R- b5 [6 `9 P+ g( mCOSTCO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 + Z: `& U0 F8 l! |( s) t
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
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MeGuMaMa 發表於 2013-11-6 17:42
" k: |- V: x" @& U# B是這樣嗎?我記得我最後一次買是兩年多前
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我最愛吃的甜點就是肉桂捲... 2 p7 P2 ?( {! K6 A' s! z1 g
現在哪裡可以買到道地的????
  m8 t" m4 K) r8 Q  t/ x流口水中~~~
作者: 雞婆    時間: 2013-12-2 15:48
MeGuMaMa 發表於 2013-11-6 17:42
! }+ f. W( {7 T8 _+ D) F是這樣嗎?我記得我最後一次買是兩年多前

4 T  Z% {3 o( {% t0 s, }2 l8 ?上週去內湖COSTCO採買,又發現肉桂卷重出江湖喽!3 {7 d! C& i  Z
快去買吧~




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