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..
/ D4 n8 X+ i5 o

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
! k' Q  g1 ^7 p# I& q7 u我也很喜歡吃肉桂捲,可以分享一下你的材料及作法嗎?

; V3 W3 G% \) s+ h
我先把英文的貼上... 晚點再來翻成中文
( M4 X0 \2 H8 ]8 @# e$ L
. d) ^4 x! m+ S- Y9 r1/4 cup (60 mL) 糖
: _" \% y. A4 z' C9 c9 x1/2 cup (125 mL) 溫水
- ]0 Q! G6 m9 [% Q) ?1包酵母粉, (or 1 tbsp)
2 a2 l/ t9 N+ M+ a/ `1/2 cup (125 mL) 牛奶
! S, Y/ F! `8 F" g0 r" h1/4 cup (60 mL) 奶油
1 tsp (5 mL) 鹽
2 蛋 打散
4 cups (1 L) 中筋麵粉
: O$ m' d' f+ i
餡:
1-1/2 cups (375 mL) 紅糖
8 t' r6 h% c( P( n0 q1 cup (250 mL) 奶油
1 cup (250 mL) 切碎的核桃
1 tbsp (15 mL) 肉桂粉


/ X. `2 |1 i/ _' E) ?In large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.

: g! u$ K3 D+ _; E7 RMeanwhile, 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.
/ p, K& J% h, n4 G
, \9 I9 p& v; IWith 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
0 _$ y2 D6 c6 K& S2 m/ r5 O! P9 e8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough.

8 Z  S% q) g+ H. H$ ?3 @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.
; v5 B8 ~9 E9 m; |9 v1 S% u
1 S1 U; A/ A0 ]5 v7 M6 {Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.
$ I; v. ?+ q3 b' U% c
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.
, m# p7 f) P0 P8 t' l+ W5 Z+ p
4 \8 Y& q/ I, [# g. p/ lStarting 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.

1 O4 K1 p/ z! i/ e4 tBake 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.

流浪廚師

葛小米 發表於 2013-11-6 10:56
, ]7 E0 L1 y! z9 @我先把英文的貼上... 晚點再來翻成中文

: K; k; R. Y- ^1 S( ~! V0 ^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
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 ...

% p5 M& A1 C: ^; u$ p) J2 N. Q真的... 我也常做這件事... 哈哈哈哈哈哈
. \1 Q4 t7 l$ L% U# `' D* p

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.....
0 [! J1 d# H& J
整個車站被肉桂捲的香氣佔據,

( F5 u2 S; B  `3 u好懷念!

w5719w

太厲害了！~