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....
; q0 N1 U6 r- N& {1 Q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

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樂活三峽 發表於 2013-11-6 10:03
; P* V9 C0 |6 G( o0 {9 F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
1包酵母粉, (or 1 tbsp)
  ]) a: i; ], G2 K1/2 cup (125 mL) 牛奶
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1 tsp (5 mL) 鹽
2 蛋 打散
4 cups (1 L) 中筋麵粉
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餡:
0 w2 \; R, J7 L3 d8 V) x1-1/2 cups (375 mL) 紅糖
3 L+ V) u' G. f5 |5 I1 cup (250 mL) 奶油
1 cup (250 mL) 切碎的核桃
& [, n& A+ w' v( R' S. x8 K. e9 E9 l& t1 tbsp (15 mL) 肉桂粉

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, d; F0 e1 g6 \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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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.

* @6 D. w; m$ {% }4 Q7 R4 q# y+ \  }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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! R- \" U  v9 [/ f& j7 \% VMelt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.

! S0 e6 @: i/ 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.
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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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/ g! n7 _( C: z& T' uBake 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 X2 M/ C" t5 C2 a5 Y$ ~我先把英文的貼上... 晚點再來翻成中文

8 O4 v4 N1 E0 B. L/ ?4 ~6 v9 y1/4 cup (60 mL) granulated sugar

3 s$ N; a+ H+ C: [$ G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 ...

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.....

# m- ]  s. h* V整個車站被肉桂捲的香氣佔據,
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+ U' p9 Q  o6 e! Y好懷念!

w5719w

太厲害了！~