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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 R/ Z# C  \, |5 A: e4 H6 q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.. . f; x( H* i3 N- T

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 ( i  p8 `9 e8 Q4 q3 R- H
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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* I! b: b' b" P我先把英文的貼上... 晚點再來翻成中文) `+ [9 C, U  }1 W& {3 W
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1/4 cup (60 mL) 糖
2 m$ W: W" ^! y+ B" Z5 l1/2 cup (125 mL) 溫水. n* n2 j9 F8 s# ^& }
1包酵母粉, (or 1 tbsp)
9 R" d; g* R/ W7 |7 r9 C) E1/2 cup (125 mL) 牛奶2 S9 b# @- U2 z$ ~
1/4 cup (60 mL) 奶油* z5 S) h% Y6 I, ^
1 tsp (5 mL) 鹽
& V& Z/ C7 o, \$ ]' P: s. S2 蛋 打散
. m- g+ g7 ^/ `2 k3 d' j4 cups (1 L) 中筋麵粉: v. |- U9 i2 ~, [# `
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餡:
- p" P- u  ^9 B: S& H1-1/2 cups (375 mL) 紅糖5 X* k1 e! C, L1 y: F& m$ ~8 ~
1 cup (250 mL) 奶油' Z8 P0 [  T7 V
1 cup (250 mL) 切碎的核桃$ {6 y, W6 B  B4 U
1 tbsp (15 mL) 肉桂粉
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4 A) l6 Y7 z5 @8 G% KIn large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.! s2 G& |  k; u/ M/ H4 h

% V% m. i# P4 i/ T  e; b- t0 eMeanwhile, 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.. d2 b( S5 H7 P0 r+ ]6 J

" X, ^. q4 T/ f3 @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 7 I; l* H0 |, _# i7 H- E! t
8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. 6 n7 K; n- y! u1 A

$ K5 T% d3 u0 ~4 W4 n( oFilling: 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.3 M$ p0 H) Z  E/ o6 t) j
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Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.
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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. 9 {3 r$ V& Z. Q6 y( S( A
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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.; X2 [: @7 |9 `2 {' D7 m4 Z
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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.0 B0 l: a& B* @' `

作者: 流浪廚師    時間: 2013-11-6 11:15
葛小米 發表於 2013-11-6 10:56
" Q5 Y: e% s/ h$ u! {* g) W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) 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!
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+ y3 F+ p5 z( T: a+ M% S' N2 e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 & G5 Q2 F5 x' m! [5 x" `+ d* |) e
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# \3 P8 `2 D2 U: X3 Q

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.....5 j* G4 Z: P) W5 d. M& |8 t- R
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整個車站被肉桂捲的香氣佔據,, o1 v' W/ b1 @( y( T/ o

3 u0 M, N! n' d' B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~~~/ g3 F* a+ C0 H  h
請樓主幫忙翻譯讓我有機會解嘴饞~~~
! a) w# V4 J/ z* ^棒棒!
作者: 雞婆    時間: 2013-11-6 16:54
MeGuMaMa 發表於 2013-11-6 12:37
: C7 [2 m* L) q, |1 |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 * ^8 [5 ~# v! H4 q$ }3 `% [0 G5 s
COSTCO已經停賣很久了~殘念啊!!

0 A! Y, l1 c' n! G  C- N1 Z1 A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 ; j  y8 q: x  N+ x
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... . Y: Y" |' `5 P+ h$ U7 c' a
現在哪裡可以買到道地的???? / I) y- E1 f' A% _7 Z5 I5 o% k
流口水中~~~
作者: 雞婆    時間: 2013-12-2 15:48
MeGuMaMa 發表於 2013-11-6 17:42 / D, T  `2 g( D  Z
是這樣嗎?我記得我最後一次買是兩年多前

$ _- q' P/ }$ V; @8 q- \2 F! B: M上週去內湖COSTCO採買,又發現肉桂卷重出江湖喽!6 @% S- l% p! E1 w. e+ {
快去買吧~




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