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

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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?

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5 [9 i- f' @! n) Q8 z& t- k* z我先把英文的貼上... 晚點再來翻成中文
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: b; V5 A; O6 ^! d5 [& n7 ~. {& |1/4 cup (60 mL) 糖
5 F/ v8 m" `1 O; D  m2 ^1/2 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
! {9 U& H9 z7 m$ i+ c# I2 蛋 打散
4 cups (1 L) 中筋麵粉
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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
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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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% V" Y9 B  E- i6 nMeanwhile, 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.

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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( b# q% h* X, a$ k" b  RTurn 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.
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6 G3 S6 S2 D, L& j$ ZMelt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.

2 g2 H3 a9 R8 H5 x& [$ 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.

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.

4 E1 T8 T2 r8 J( |% C$ t9 ~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
我先把英文的貼上... 晚點再來翻成中文
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+ i2 H/ Z! X& |# z7 J# l1/4 cup (60 mL) granulated sugar

4 T6 ~$ q, c5 ^. P# j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 ...

) T# U' T) b9 t) O7 X7 F* K: Q真的... 我也常做這件事... 哈哈哈哈哈哈
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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.....

/ {$ v2 `  H0 I3 h+ t) m, S整個車站被肉桂捲的香氣佔據,
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w5719w

太厲害了！~