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....
9 o2 u  J& N6 i- q& g% Z& \6 p" |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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我先把英文的貼上... 晚點再來翻成中文
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1/4 cup (60 mL) 糖
/ [' d; u0 w. _# P* _8 D1/2 cup (125 mL) 溫水
1包酵母粉, (or 1 tbsp)
9 _. D; ?0 O" d5 ^# E1/2 cup (125 mL) 牛奶
1/4 cup (60 mL) 奶油
1 tsp (5 mL) 鹽
2 蛋 打散
4 cups (1 L) 中筋麵粉

餡:
1-1/2 cups (375 mL) 紅糖
; j* V  |3 p: R+ x- X# Q1 cup (250 mL) 奶油
% e/ U/ e& C% l8 F, o3 ^* B1 cup (250 mL) 切碎的核桃
+ C1 G& J# o) v$ T1 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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1 G, y$ D2 _7 r; u. n4 y# i; wMeanwhile, 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.

: r; G; u- ^2 ^- ETurn 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.
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' E  Z8 y; Q2 u9 dFilling: 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.

Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.

  l! c4 m. A/ m4 l- b( J- HPunch 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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; j+ [, v* a% y- V$ EBake 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
我先把英文的貼上... 晚點再來翻成中文
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1/4 cup (60 mL) granulated sugar

- z  W! U  R% J8 d; Y  s$ ?) R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
" I, K- L' b- i& f  E1 y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.....
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0 x) G& P# w- ^) c整個車站被肉桂捲的香氣佔據,

# `3 L4 X! A# ~$ B7 p. G$ V$ z! T好懷念!

w5719w

太厲害了！~