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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....
+ L$ M: M4 ?2 Y) A# F7 o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..
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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 2 y$ i/ m# s' D% B; w/ {$ e# y
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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# ^# |. F9 h) D5 r. q( A1 y" D我先把英文的貼上... 晚點再來翻成中文! l7 A) M7 Q* s1 x

" N( w. F9 g( o; k! @1/4 cup (60 mL) 糖$ K0 B+ d, z9 c: I$ ]( |
1/2 cup (125 mL) 溫水" A, F6 c" I# K) u; ]( v4 d9 f5 S
1包酵母粉, (or 1 tbsp)
& Z6 u( L2 Q* A/ B  B1/2 cup (125 mL) 牛奶& E3 N, ?% V% t$ Y
1/4 cup (60 mL) 奶油/ y2 s) A0 w9 Z* {$ Z9 p& R
1 tsp (5 mL) 鹽
! P. `8 \" S5 S2 蛋 打散  l+ J3 u- l: D
4 cups (1 L) 中筋麵粉
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餡:
& O. J2 V  h* L1-1/2 cups (375 mL) 紅糖
# C; g, M. W0 F6 M1 cup (250 mL) 奶油
- T; B. K6 K* H4 f/ I  V1 cup (250 mL) 切碎的核桃
( Z! ~$ S8 ?0 Y9 d( c4 B" f- C1 tbsp (15 mL) 肉桂粉5 ^: D$ z# R" K$ A/ s
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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.
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! j' S9 \9 Z* Z- ^3 K, j; [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.
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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.8 J7 g, U$ i7 T9 H8 N& X+ r# A4 r

6 w# G, u5 i5 T1 t* UTurn 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 ) h% ?: e2 G. i7 B
8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough. 9 j9 S5 k8 ?2 [3 E& r" D3 |

/ k. v- z, Z& |5 ^' g5 M; m6 ZFilling: 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.. i$ V7 |. C+ j  ~3 K& y9 |! A' N/ ]
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Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.
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  f4 C  ?( _( T7 s3 @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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: m( d6 T. w6 T2 r: V& sStarting 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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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.* L' ~8 r# H7 A! B8 Y) N' W

作者: 流浪廚師    時間: 2013-11-6 11:15
葛小米 發表於 2013-11-6 10:56
% K( R1 @9 v1 c" [我先把英文的貼上... 晚點再來翻成中文# l+ M- R) E% L8 Q& ^

4 l9 u$ m+ p/ \/ a& g2 L7 r- V7 ?" f1/4 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!: t6 {& I/ h$ J9 }' b+ k, f- K( y

/ L3 z) P& L. n. S! |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 & A* ~. f7 o$ f+ A$ H
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 ...

% J. E4 T  g, e真的... 我也常做這件事... 哈哈哈哈哈哈) [8 ~2 L# f7 F, G

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.....  Y" l6 X7 n4 O

6 t: p6 K$ D$ w- x9 d整個車站被肉桂捲的香氣佔據,
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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~~~* R0 F  l' Y7 m3 S0 n
請樓主幫忙翻譯讓我有機會解嘴饞~~~
& Z0 N1 E7 y, _3 J' m6 t! c) o棒棒!
作者: 雞婆    時間: 2013-11-6 16:54
MeGuMaMa 發表於 2013-11-6 12:37
! W% V: B" W2 Y  r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
7 C# a1 p& `) F; lCOSTCO已經停賣很久了~殘念啊!!

# o' R3 f8 e( b( H4 i' 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 9 ~/ J2 g( u. n, V* u0 p
MeGuMaMa 發表於 2013-11-6 17:42
6 ]9 }1 z# x0 `% ?3 |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...
- Q) ?  x+ L( J$ T+ @% m: y" w現在哪裡可以買到道地的???? 4 [$ L! e5 K1 b8 U/ K3 ^" N" E
流口水中~~~
作者: 雞婆    時間: 2013-12-2 15:48
MeGuMaMa 發表於 2013-11-6 17:42
  E9 s" d/ ?+ X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!; ~3 S% H$ F% N
快去買吧~




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