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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....
2 D  B/ D+ v+ [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 2 \9 p- ]6 h. ~6 _, U
樂活三峽 發表於 2013-11-6 10:03
  p, ?+ s6 m3 D6 I2 m) V6 K6 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
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0 E8 J' o* w- p) Y! I1/4 cup (60 mL) 糖% t+ t3 f6 e* ~/ M* L. I$ H6 n6 F$ r
1/2 cup (125 mL) 溫水: K* ]) M. l3 A  g% w% o
1包酵母粉, (or 1 tbsp)
# W# }* o3 I5 ?) Y( C% b& N1/2 cup (125 mL) 牛奶
/ x' [: S, U4 ^  Y( F1/4 cup (60 mL) 奶油
8 g/ A( {/ V" N2 O( w5 @1 tsp (5 mL) 鹽" p1 S2 s' ]$ V- D. i5 ?
2 蛋 打散# G/ s* F+ l. u2 I9 n
4 cups (1 L) 中筋麵粉
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1-1/2 cups (375 mL) 紅糖
  h7 J1 A4 B. ?+ S& o4 x1 cup (250 mL) 奶油5 h1 v3 s. o. h3 t' G
1 cup (250 mL) 切碎的核桃
4 k6 l! y- _3 ?$ y) K7 f; ~* S% D9 C& |1 tbsp (15 mL) 肉桂粉
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1 J8 s  s# B+ R4 L! x" |# Y& tIn 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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, p& R! k1 B& d7 R# {4 V4 h+ I% SMeanwhile, 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.3 H# s+ B1 ], y1 w* l, p2 S3 t

& M& j0 x7 S/ ~' T  Z. 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.
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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
5 g- q% a8 _) a( Q2 s( |8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. $ o2 X& J% z& a3 j* k3 x
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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.' {; c- z9 @9 }" b- P* n& ^5 w1 ?

/ ^) a; i2 c* e+ l7 b( s& EMelt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.
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7 ?7 ^; G" k% V) U4 S) k2 sPunch 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.   C/ W( w8 I  m
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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.8 H. t1 g" O& t4 e

( n# P- \9 c$ r3 eBake 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 5 S$ G" ~" I7 t1 n' }1 @5 S6 T
我先把英文的貼上... 晚點再來翻成中文
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0 O0 p8 X0 ?! |! S! i3 m! Q1/4 cup (60 mL) granulated sugar
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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!5 E( j$ z# C- e5 U8 e
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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
" {% a, d) K& D% M0 ^! 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 ...
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真的... 我也常做這件事... 哈哈哈哈哈哈  V- ?# s& j" Y+ ^2 s6 M! V3 p

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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* q$ a! q6 G' u- E- f( Q! F; g+ f整個車站被肉桂捲的香氣佔據,
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4 @. b- R1 D7 S0 H# ~2 y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~~~
! i4 [: ?. n; a  R& x請樓主幫忙翻譯讓我有機會解嘴饞~~~' X4 ^+ @- R6 l: @5 J
棒棒!
作者: 雞婆    時間: 2013-11-6 16:54
MeGuMaMa 發表於 2013-11-6 12:37   S: Y/ x, j! V+ o7 |) ^
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~

1 a. {: U4 V4 E6 f, M- gCOSTCO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
  l( n0 h' ?. J' g1 s3 aCOSTCO已經停賣很久了~殘念啊!!

4 C4 z0 K, I4 N% D/ B- g& A# p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 ! _4 g( o1 c  \# F
MeGuMaMa 發表於 2013-11-6 17:42
. u6 f8 N8 O& E3 o% n1 l8 R$ G是這樣嗎?我記得我最後一次買是兩年多前
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# ^2 v. j! k' T# }6 S( K8 D) K我最愛吃的甜點就是肉桂捲... 2 o* u# r. N1 @8 K. k9 V
現在哪裡可以買到道地的????
" W5 E3 j% z. {; k5 f& d7 [  F/ o, z流口水中~~~
作者: 雞婆    時間: 2013-12-2 15:48
MeGuMaMa 發表於 2013-11-6 17:42 " j7 O& n2 k+ R: b+ r
是這樣嗎?我記得我最後一次買是兩年多前

2 Z" X6 |* z7 o  e. E6 w- m上週去內湖COSTCO採買,又發現肉桂卷重出江湖喽!/ X# Y' t+ Y! }) _( r$ n. X
快去買吧~




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