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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.... % h; f( p  T- ?" `; t0 H
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.. # K0 H& ~& w1 I) D9 e, b

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 , o* I* W0 b- O* o! s5 m6 G. g
樂活三峽 發表於 2013-11-6 10:03 $ Y: F- D( u: @/ r/ S" K5 U# \0 _
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2 M/ i! Z+ h6 k' U7 o% w: z! [; j

7 b* V& ]# B- N4 `1/4 cup (60 mL) 糖/ s' _/ c# H' r2 D/ E" N% U) I
1/2 cup (125 mL) 溫水
: C! v* H& a% |; _1包酵母粉, (or 1 tbsp)9 ^0 L" Y8 }! P
1/2 cup (125 mL) 牛奶
2 {7 l4 n( P9 M' D3 X1/4 cup (60 mL) 奶油" j2 p3 z, q1 v7 y. _& c" I! g
1 tsp (5 mL) 鹽% G- S9 S" a- B( g; V3 ]: A' L( H
2 蛋 打散; v4 h% ^% u3 \- ]0 z* g, N
4 cups (1 L) 中筋麵粉
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1-1/2 cups (375 mL) 紅糖
5 A7 s! k( y- m4 O' T) h1 v$ i4 A/ u1 cup (250 mL) 奶油( t4 a; |( p% m3 w6 d; t
1 cup (250 mL) 切碎的核桃" u$ W3 E6 V/ \% W/ ?
1 tbsp (15 mL) 肉桂粉
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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.1 C/ E; v. J# _" p$ X. l  ?! E

4 a0 L# @! w1 O9 {! c' }/ T, hMeanwhile, 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.1 J) l% W5 M. q4 [2 @7 C) }" A
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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 / ^% x% e0 |& r# Z  F" ~
8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. 5 w7 H. t7 o7 w9 v7 F

* R, Y8 q/ x2 I) GFilling: 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.
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Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.- r! k$ q6 q# o# N2 U2 B* N

. d' f; H8 q0 Y0 s5 o' yPunch 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.
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* F  D# o5 G+ }* ]  D! {2 O/ HStarting 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.: f  C! g" [1 h# e! s0 `

* E1 s! U( O& [, j7 j3 b& w8 fBake 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.  N- ^/ E7 @# p+ A  r5 ~

作者: 流浪廚師    時間: 2013-11-6 11:15
葛小米 發表於 2013-11-6 10:56
' S6 @0 j! m0 L, q0 O) |我先把英文的貼上... 晚點再來翻成中文% Q3 d1 p' f  q) |6 p5 a' G

! s7 M6 |5 C5 I4 S. A: n3 f1/4 cup (60 mL) granulated sugar

0 A. F$ @* W6 B7 ^$ w7 f1 c7 k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!! i8 I9 E1 K) @, D

8 N2 E5 v! w" L; u: v/ |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 3 B/ K' ]) c+ `4 m) [; V
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# ?4 U. K$ v- y* z真的... 我也常做這件事... 哈哈哈哈哈哈
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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.....; g# n9 g' w. y8 U- T4 b+ `) V
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整個車站被肉桂捲的香氣佔據,! y0 F, Y% Y& O. M# E6 I6 h/ e
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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~~~9 B: S% }8 D3 e" S  ^% i
請樓主幫忙翻譯讓我有機會解嘴饞~~~5 b# j# [- B, r: V( @6 U: ~
棒棒!
作者: 雞婆    時間: 2013-11-6 16:54
MeGuMaMa 發表於 2013-11-6 12:37 3 S  T+ \7 l/ r9 [+ d8 x* _
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~

4 R  \: b4 r/ ?; k1 pCOSTCO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 # w! w! N- `  j3 X  C! K' U
COSTCO已經停賣很久了~殘念啊!!

/ n1 C5 A; s8 ?& X7 B: [- b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 2 w0 |6 R$ r, K/ E
MeGuMaMa 發表於 2013-11-6 17:42 4 E3 z, D; w) e" _3 B, j; [0 P, h9 W
是這樣嗎?我記得我最後一次買是兩年多前

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2 V1 }, c1 Q- c5 O! J& @我最愛吃的甜點就是肉桂捲...
4 z9 G: Q: T# N* E9 t1 ~- W現在哪裡可以買到道地的???? ) p5 U( j3 |" X. O6 g
流口水中~~~
作者: 雞婆    時間: 2013-12-2 15:48
MeGuMaMa 發表於 2013-11-6 17:42
0 t8 q3 x! S7 `9 p3 l7 V0 x0 V是這樣嗎?我記得我最後一次買是兩年多前

6 H9 d" n6 m. s上週去內湖COSTCO採買,又發現肉桂卷重出江湖喽!( k6 J) \. A& ^' `
快去買吧~




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