iBeta 愛北大論壇

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....
0 G) ?& J- B, {4 [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.. 1 V8 t* {6 v7 U8 \

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
) B/ k/ d+ o3 F. t7 c: I
樂活三峽 發表於 2013-11-6 10:03 + k3 I2 G/ O- [- r7 A5 F
我也很喜歡吃肉桂捲,可以分享一下你的材料及作法嗎?

0 v5 \% F( s! A9 l' I
. j0 L7 n5 W: t我先把英文的貼上... 晚點再來翻成中文5 Z! r; q  H6 b6 {& S: v, N

- x7 H6 S- ^1 q% i2 U6 J8 R1/4 cup (60 mL) 糖
5 e5 V. y# ]2 W0 u2 D1 T1/2 cup (125 mL) 溫水
) P) x; c6 b- ]3 r' J; T1包酵母粉, (or 1 tbsp)
' \- X9 R3 \4 B  {( i- ?  x1/2 cup (125 mL) 牛奶
  C4 s+ u/ q* F, z" D  V+ B* d1/4 cup (60 mL) 奶油& y& e/ m$ I; t5 v6 u7 u7 Q
1 tsp (5 mL) 鹽
! j; Q; x  i6 x# [2 蛋 打散0 D/ z1 t9 ^% e8 h: B& V8 K! C7 v
4 cups (1 L) 中筋麵粉0 v& |  R& M1 A
$ A" _! b; g+ G2 k: K
餡:, r% {# l% j5 W5 f2 ?; F
1-1/2 cups (375 mL) 紅糖8 U( d: U+ X# N1 ^  V+ k# w
1 cup (250 mL) 奶油" [$ C2 y: F2 T
1 cup (250 mL) 切碎的核桃' ^$ W8 s8 ?9 Q" J% ?5 c) W
1 tbsp (15 mL) 肉桂粉
/ Y* }6 D4 G. e0 Q( ~( o) E& l0 Y. W. f6 s+ s: l
, B  P- m! E" T6 i8 x8 k
In large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes./ R2 ^" h$ K! V$ L7 ]/ ~- o

, h/ A5 J4 ^. K; c5 JMeanwhile, 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./ A9 T7 m% _3 w8 T2 a# y
' R4 B5 D/ ~6 X6 l# |+ P+ R
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.
: D- {) I8 h' Z, \- w , G  O- F9 v, n; V) v# \
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
: \/ S& M3 Z$ Q8 G8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. 6 n  y1 }: v! N
5 t# R0 z* G1 g7 M0 o
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.4 o' T: Y" h  h0 i* {4 Q

* ~0 b& ~0 e7 t% @Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.
) n9 ^6 I, O/ ~8 d- w) H. j4 R, l* o
/ u. u5 i5 N8 \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 n0 U5 d5 p( s+ L
9 V$ p- o2 a3 ~  Y; x7 D7 Q
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.! t  L& E. r  B, y% y' [/ C

- w0 M$ g3 |3 E  s# }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.
* P1 N1 F# j' K* e& C
作者: 流浪廚師    時間: 2013-11-6 11:15
葛小米 發表於 2013-11-6 10:56 : D0 g5 |: Z% x% z' C: y* }9 F
我先把英文的貼上... 晚點再來翻成中文
8 }; c! g% @: W$ n8 N. S0 ]0 ]. A9 ]1 ]$ c
1/4 cup (60 mL) granulated sugar

+ N/ `: O* j2 |! ]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!& Q# H* k0 R; H8 p, i
8 ^1 m% `- C7 A: t) Y
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
/ c8 E+ B) |) S; u; |3 E# q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 ...
. z, e  Y4 O# |1 Q1 g! K4 D
真的... 我也常做這件事... 哈哈哈哈哈哈3 |& b# c" z: ?

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.....
. S1 K/ s' X) }. T
& h+ c4 M6 a* s" J7 L整個車站被肉桂捲的香氣佔據,
/ p! [7 d& |, s3 i0 t7 x+ X) O9 f* `0 c  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~~~2 l' T4 i) M$ g4 Y' p
請樓主幫忙翻譯讓我有機會解嘴饞~~~
9 t! k2 U. W$ ~. g棒棒!
作者: 雞婆    時間: 2013-11-6 16:54
MeGuMaMa 發表於 2013-11-6 12:37 % K, ^1 q) @* K7 l, T* h1 N
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~
9 `  Q5 A& W' n2 V9 `8 d
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 $ [4 S  }8 F6 T3 w
COSTCO已經停賣很久了~殘念啊!!
  A- N- a% N) v: |7 J8 f
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
& O0 o0 R/ q9 C' S& \- a, f! X8 M6 f
MeGuMaMa 發表於 2013-11-6 17:42 - R+ h$ V& j. B, M0 @# U) V
是這樣嗎?我記得我最後一次買是兩年多前

- O8 _# f! R, d1 z1 z1 s6 S0 {7 K: w1 B
我最愛吃的甜點就是肉桂捲... . R  {! Z+ _, A1 M0 w9 g' M( j
現在哪裡可以買到道地的????
+ V; i9 z& U8 P' |流口水中~~~
作者: 雞婆    時間: 2013-12-2 15:48
MeGuMaMa 發表於 2013-11-6 17:42 ' h- t7 J* R: K3 h' N
是這樣嗎?我記得我最後一次買是兩年多前

0 c/ ^+ n- S, _( ^; J! R3 e5 B上週去內湖COSTCO採買,又發現肉桂卷重出江湖喽!
1 B6 ~+ D9 o! t5 S快去買吧~




歡迎光臨 iBeta 愛北大論壇 (https://forum.ibeta.tw/) Powered by Discuz! X2.5