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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.... * M1 j* A: e8 }- ?+ a9 T! |
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 c* e" h/ ]1 c/ X

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 5 J3 E! U. r3 k  V- W3 n9 S
樂活三峽 發表於 2013-11-6 10:03
# E7 ?* `8 i. f. u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' O& U3 D, \+ `$ R4 `$ V
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1/4 cup (60 mL) 糖
# \3 j7 r9 c8 r* I  @/ A% v. S1/2 cup (125 mL) 溫水
% T" D" Y3 r; w: V6 T5 L% J1包酵母粉, (or 1 tbsp)6 C% R: r) ~/ u* `+ s! b
1/2 cup (125 mL) 牛奶
' }% f" j& i; p( R7 @9 q1/4 cup (60 mL) 奶油
8 Y3 |9 l+ `5 S4 {2 J- Y1 tsp (5 mL) 鹽
/ A8 y) H) D; N6 s0 }5 d+ i" o- N1 Y2 蛋 打散
( [- ]' b% P" Z: t/ x2 J4 cups (1 L) 中筋麵粉
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餡:
: s9 [) K  G& i; t+ _, F1-1/2 cups (375 mL) 紅糖( O# O- r$ I$ |( ]" t6 S0 \
1 cup (250 mL) 奶油% N6 e0 a1 n2 t8 }% R- j0 F
1 cup (250 mL) 切碎的核桃
5 U7 O& C+ h8 b0 `7 p/ w1 tbsp (15 mL) 肉桂粉# ?2 c% I7 Q% B2 m" q/ y

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; B7 z3 V1 ~4 ^* Z5 K; FIn large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.$ m) Y* v1 \* Y# T* u/ O1 H

% `4 L! B/ T/ G3 {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.6 J  h) U  \% |$ V
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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.* A, }& a) y- B- @+ @+ W6 l7 m. E' i
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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 W& U$ _; e1 g& X
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.
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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.
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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.
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: C8 q9 M9 \6 C  K+ rBake 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 & ?% l- C3 [3 ~
我先把英文的貼上... 晚點再來翻成中文
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; m8 w/ Y/ C2 r# Q0 J$ P1/4 cup (60 mL) granulated sugar

6 ^  W& P2 V2 j5 q3 p, M6 [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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4 \1 U5 m& _7 B6 [, j+ a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 $ U; j% O* Z3 e2 P9 i9 W
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 ...

: V6 d+ v( P( b2 R1 O真的... 我也常做這件事... 哈哈哈哈哈哈' D; h, j6 \2 a, 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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整個車站被肉桂捲的香氣佔據,9 Y2 h5 C) o5 r1 ?* L& A7 `/ g. Y

- [% U( Q2 I9 G7 f9 a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~~~
/ s$ p2 u  f# H, G' y請樓主幫忙翻譯讓我有機會解嘴饞~~~8 m3 ]# S3 k' t, s! W- F( V' N3 K/ u0 Q# ~
棒棒!
作者: 雞婆    時間: 2013-11-6 16:54
MeGuMaMa 發表於 2013-11-6 12:37
3 H9 ]! P# F3 S/ ^1 K4 \& m* U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( M2 \* ]" E7 M0 H  H+ o- {0 SCOSTCO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
) Y* a6 ~* y5 o7 W% XCOSTCO已經停賣很久了~殘念啊!!

( M' J& d" o# r' b6 G$ J8 C( 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
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MeGuMaMa 發表於 2013-11-6 17:42 ! V. r! g7 e& j
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... * ~! M) l* z( R4 }% R% L1 O
現在哪裡可以買到道地的???? - j% H! P% ?) E, H4 m" @; l5 t
流口水中~~~
作者: 雞婆    時間: 2013-12-2 15:48
MeGuMaMa 發表於 2013-11-6 17:42
. z5 A" t  ]- Q6 p是這樣嗎?我記得我最後一次買是兩年多前
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上週去內湖COSTCO採買,又發現肉桂卷重出江湖喽!
* G; T4 a/ J6 ?9 l  V快去買吧~




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