肉桂捲

葛小米

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....
9 @# b* L. |$ |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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樂活三峽

我也很喜歡吃肉桂捲,可以分享一下你的材料及作法嗎?

葛小米

樂活三峽 發表於 2013-11-6 10:03
% P: f" ^8 Q, [! L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

8 i$ D- ~9 g9 v- h, x+ \1/4 cup (60 mL) 糖
1/2 cup (125 mL) 溫水
1包酵母粉, (or 1 tbsp)
1/2 cup (125 mL) 牛奶
1/4 cup (60 mL) 奶油
9 S8 Z( Y: X9 u6 ]/ L1 tsp (5 mL) 鹽
- |# y8 Y  K& `& w2 蛋 打散
4 cups (1 L) 中筋麵粉

餡:
# v! k: T6 b. H* z- o( B' Q2 ?: H1-1/2 cups (375 mL) 紅糖
1 cup (250 mL) 奶油
1 cup (250 mL) 切碎的核桃
8 x4 |( V! V# I4 H& {0 `1 X; G# {) X1 tbsp (15 mL) 肉桂粉
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: W  l; d6 j% d: c' ?, J; pIn large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.

& Y; C, }4 v6 Q6 o/ Q2 pMeanwhile, 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.

* i; o) a" Y; ~/ y# i( EWith 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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0 R  S8 C: }( G. I& T9 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
5 D" H! @4 T& T$ I3 h8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough.
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$ d/ T  s2 j2 Y% P2 b7 W; B) wFilling: 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.

1 S* m; Q1 M/ U, H( M8 B$ l. \, qPunch 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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2 ]) ^+ u' W* G. ]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.
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流浪廚師

葛小米 發表於 2013-11-6 10:56
/ p& e% s2 V9 q7 u1 `1 F8 E我先把英文的貼上... 晚點再來翻成中文

1/4 cup (60 mL) granulated sugar

太棒了。好好吃的感覺。

逍遙

看起來好道地, 好吃誒！

我也是很喜歡（在美常吃）可是怕胖不敢多做

陳太

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.

葛小米

陳太 發表於 2013-11-6 12:26
; _) [3 y1 p2 A4 W: ^% g% D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 ...

真的... 我也常做這件事... 哈哈哈哈哈哈
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MeGuMaMa

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～

jennifer媽

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,

+ d; N! C4 u8 ^: s好懷念!

w5719w

太厲害了！~