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....
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..
8 \* e1 i# @) b, M- x

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

; M' r2 R! M( F+ F' G2 q

樂活三峽 發表於 2013-11-6 10:03
8 o1 _3 V2 t! W4 E- \4 x- g( [我也很喜歡吃肉桂捲,可以分享一下你的材料及作法嗎?

+ n2 _* t  ^8 v/ V7 N. R, v我先把英文的貼上... 晚點再來翻成中文
$ G* z4 x( ~& r& p! O
1/4 cup (60 mL) 糖
* H: h/ t4 l' Y7 T1/2 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
1 tsp (5 mL) 鹽
2 蛋 打散
4 cups (1 L) 中筋麵粉

( g: W' {* C" @  N; A7 r1 i% `餡:
- `0 L, ^2 ?) ^1-1/2 cups (375 mL) 紅糖
1 cup (250 mL) 奶油
1 cup (250 mL) 切碎的核桃
1 tbsp (15 mL) 肉桂粉
: b% @" g8 y0 ^" Q' b$ _7 U' _$ G/ _; [
$ e, u, w/ H7 o2 F( w
% ?& ^' b) X3 b( oIn large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.

! R+ z/ J8 v4 n# UMeanwhile, 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.
  M( _( f4 M& ?/ }' I
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.

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
8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough.

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.

" S  a. Q/ \& \. p& j- a7 CMelt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.
# ?' @, D; {  h9 K+ q+ f1 C
2 e  e  v/ u$ b$ zPunch 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.

) B* L, i/ C% Q! zStarting 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.
7 ]2 W- c8 m8 @! R# L$ O9 K- y
' @# X, E. {2 ]: V6 LBake 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.
4 l( o( L6 \: L9 p+ {

流浪廚師

葛小米 發表於 2013-11-6 10:56
我先把英文的貼上... 晚點再來翻成中文

2 ?7 z8 Q4 [8 w& Q1/4 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
  G$ I3 P" q; F; S0 k3 O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

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.....
) o7 P. y7 W3 B. O. g
整個車站被肉桂捲的香氣佔據,

+ A4 }; E  j8 L! N+ ?好懷念!

w5719w

太厲害了！~