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....
1 j' \& n7 O1 ~9 E1 ?; t, h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..

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

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樂活三峽 發表於 2013-11-6 10:03
( [% `: ]% f' i, T3 {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

1/4 cup (60 mL) 糖
1/2 cup (125 mL) 溫水
/ P- G& I( f* t% t. i4 @1包酵母粉, (or 1 tbsp)
1/2 cup (125 mL) 牛奶
8 v2 X9 E1 e/ |6 F" v1/4 cup (60 mL) 奶油
1 tsp (5 mL) 鹽
2 蛋 打散
# t2 k4 L" {$ M2 ^9 q! u4 cups (1 L) 中筋麵粉
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; V3 p5 I! J7 {. r. I6 N; R& s1-1/2 cups (375 mL) 紅糖
1 cup (250 mL) 奶油
' @$ o( F0 t) y' B1 cup (250 mL) 切碎的核桃
1 tbsp (15 mL) 肉桂粉
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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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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.
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, {( H9 f4 U8 x+ e. bTurn 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
7 w6 h. a4 m2 H2 B4 i8 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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) I& h$ `; O( J9 [- bMelt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.

& O* j% K3 e+ x" X( T& O# TPunch 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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% s% f+ v; ~6 XStarting 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.
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流浪廚師

葛小米 發表於 2013-11-6 10:56
2 H. a" x7 @$ e7 B2 [4 N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！
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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
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 ...

5 d9 D8 C/ v- g+ a7 W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.....

+ g5 t1 e3 y/ M4 s* f整個車站被肉桂捲的香氣佔據,

好懷念!

w5719w

太厲害了！~