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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.... % F8 T  n# b# U  }9 i6 X/ ~
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 w" _0 ~3 V: u! R% j3 V" f4 M
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
+ f' {& y1 {! A: H' V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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- w6 w* `& P, k0 m9 l5 I, K% K3 _我先把英文的貼上... 晚點再來翻成中文; |- P: d: @# o6 d% E/ |
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1/4 cup (60 mL) 糖
  w8 p; E" F9 L* L, F/ N# W1/2 cup (125 mL) 溫水
" D) O0 J7 c6 n' `1包酵母粉, (or 1 tbsp)
. _+ e0 H6 s. t2 Y7 T/ I% Z$ B. ?1/2 cup (125 mL) 牛奶
! s# f+ x8 l) f* t1/4 cup (60 mL) 奶油2 e4 Q5 G4 o2 j6 M+ q6 u  r
1 tsp (5 mL) 鹽
3 o+ H9 Q/ X6 D5 s5 _2 L2 蛋 打散/ k5 W0 c0 x3 u1 z% ~2 P
4 cups (1 L) 中筋麵粉
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1-1/2 cups (375 mL) 紅糖
+ l. e$ u# T; ^3 P* H1 H1 cup (250 mL) 奶油
! V' J: E( c4 b5 v1 cup (250 mL) 切碎的核桃
' f+ C2 A: ~% Y* X0 f1 tbsp (15 mL) 肉桂粉
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' e- n2 r  y4 q7 o; _+ LIn 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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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.: ^8 m1 X- ~$ m; i, y+ p. J

0 v: A$ O8 s$ }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.
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( A1 N( ^, ?0 @4 |6 w) tTurn 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
* u6 Y+ t: ~, f' W. n/ ?7 l8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough.
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# L7 ]+ {  O* nFilling: 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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0 f: R" E1 t8 O3 X4 fMelt 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. * f; e6 Q# ]! v* y6 J9 [% v1 ]

. L; N5 O, l$ R, R/ I4 pStarting 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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& b% {2 j) z) M9 `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.' R7 Z% t) l* B. G
作者: 流浪廚師    時間: 2013-11-6 11:15
葛小米 發表於 2013-11-6 10:56 6 r+ ^' W/ ~; m3 k& W1 W# @
我先把英文的貼上... 晚點再來翻成中文8 S2 ]) k8 e2 |! X7 j

+ j9 b  d( K, B; Q: I) Z4 u2 e1/4 cup (60 mL) granulated sugar

7 c" ]9 ]: c: i$ L6 t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！2 P; f- n7 a9 l2 A& C

: s9 O* V$ ~3 `, ~5 d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 4 @' `8 ~) @& j
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
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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.....( o- o* K6 }2 i/ j4 {& h
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整個車站被肉桂捲的香氣佔據," ^5 J3 O, S3 H, A5 ?6 b  `

2 _: a. o: A+ N; p4 \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$ n# E! I- c5 w* O
請樓主幫忙翻譯讓我有機會解嘴饞~~~
. S! C4 u$ A! H3 k9 V棒棒！
作者: 雞婆    時間: 2013-11-6 16:54
MeGuMaMa 發表於 2013-11-6 12:37 4 f" `3 L4 i: m9 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～

0 K$ z: c3 H0 V' UCOSTCO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
$ a' C0 d7 x) o6 a* H% _. cCOSTCO已經停賣很久了~殘念啊!!
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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 ' Q! V/ t$ i& L( Z' h8 e7 W
MeGuMaMa 發表於 2013-11-6 17:42 , F6 p$ `& ~- d0 r' D. e
是這樣嗎？我記得我最後一次買是兩年多前
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( }1 J9 H, ?6 U$ N) f我最愛吃的甜點就是肉桂捲...
' ], f, {! i( R! ~- x6 v4 R現在哪裡可以買到道地的????   ^5 i" e$ u+ p  F. i
流口水中~~~
作者: 雞婆    時間: 2013-12-2 15:48
MeGuMaMa 發表於 2013-11-6 17:42 ' V2 B- a( _5 `% `* q" a
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!
+ t( `  ~& z" D1 g快去買吧~



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