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..

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
我也很喜歡吃肉桂捲,可以分享一下你的材料及作法嗎?

我先把英文的貼上... 晚點再來翻成中文

1/4 cup (60 mL) 糖
  a1 s- w+ {8 a" P8 Y) P6 |0 o1/2 cup (125 mL) 溫水
6 H1 E& b3 r7 C' T. c* g1包酵母粉, (or 1 tbsp)
3 b" c" X5 g. w7 Z4 g1/2 cup (125 mL) 牛奶
+ [4 z2 ]5 U0 ?8 `1/4 cup (60 mL) 奶油
0 v" r. ?( c) M' H1 tsp (5 mL) 鹽
2 蛋 打散
4 cups (1 L) 中筋麵粉
) v0 R5 f- X; u: |7 l6 ]5 q
& A. o: b. E2 o7 z8 z4 i' Y6 t. h餡:
1-1/2 cups (375 mL) 紅糖
/ ~5 a% i9 C: P! _3 e& {1 cup (250 mL) 奶油
1 cup (250 mL) 切碎的核桃
1 tbsp (15 mL) 肉桂粉
9 V  I+ p3 ~2 a; {) g
; ?/ d1 G, I+ \8 T& j- Q8 |
' a& i) f, x  A" d" ~) @' CIn large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.
2 q" Z- F& l; R, R7 t
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.
1 k$ K3 w! c" J6 m) N9 H+ h: S& n5 v
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.

+ g6 S/ M- H9 {$ e* @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.
- p. i: O4 J- m6 p& {
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.

  t0 K, J& [. ~3 `2 Z; m# Y& tMelt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.
+ [( C1 b9 o7 ?; y$ e  ~; [
  l. N) |7 K* Y' i* ~1 MPunch 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.

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.
% Z' i- W' @8 \5 h/ a+ m+ b
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.

流浪廚師

葛小米 發表於 2013-11-6 10:56
9 B; }1 F) q9 W* f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！
9 |& s) Q1 p! W2 o0 E- E5 p- S
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 ...

- c' H4 N* ]9 ^/ B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.....
1 D7 W. u3 X5 B/ x. ~+ O, t
% |9 ~8 ^) T( i4 W整個車站被肉桂捲的香氣佔據,

8 h2 g6 J8 f! J5 g  [6 O) i- g好懷念!

w5719w

太厲害了！~