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....
7 Q) a0 Q% l% ^* P' n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?

& s" w! R* b; q+ e* e; e  {. F- c: F
, f& o& K) ]' j4 Z2 ^0 ?4 S我先把英文的貼上... 晚點再來翻成中文
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! a  K8 G% u: F& ~% N# B1/4 cup (60 mL) 糖
% f2 k2 _6 M) {. C5 Q1 i" S$ H" n1/2 cup (125 mL) 溫水
1包酵母粉, (or 1 tbsp)
0 ^6 e& A4 Z. u: e1/2 cup (125 mL) 牛奶
3 C4 U2 B$ f# B  v1/4 cup (60 mL) 奶油
3 x& C( v4 k- d4 [1 tsp (5 mL) 鹽
2 蛋 打散
9 D1 I! J1 |- C! k4 cups (1 L) 中筋麵粉
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, _9 Z; B3 E* t) K3 N! p餡:
) _; P! U5 u) v3 |+ i: R, I1-1/2 cups (375 mL) 紅糖
1 j9 I, w3 k9 u  B9 x9 ~2 k8 z1 cup (250 mL) 奶油
' s- L7 d2 N& L9 d5 y2 L1 cup (250 mL) 切碎的核桃
1 tbsp (15 mL) 肉桂粉


) F7 X5 ?( x" _4 A9 sIn large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.

5 J8 D. p; 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.
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( `: O+ R7 X9 cWith 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 S4 z  O$ ~! h$ Z9 m: _8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough.

) m, k' V' X$ IFilling: 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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Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.

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.

& ]0 t4 a& ^5 ~9 ]6 a4 [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.

( M8 ^& V! y' j- L0 J5 P; ?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
' \" y8 [! T( J我先把英文的貼上... 晚點再來翻成中文

, O; V' o* G) @  y* u2 u9 u$ f1/4 cup (60 mL) granulated sugar

5 z0 g- B3 m; j0 _- k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
7 I# t- {; Y- l! T! U, u3 o+ ]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 ...

: N3 L8 L6 Q& x% y. B! U& ]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.....

- @! w5 ?# C/ N& w9 ~整個車站被肉桂捲的香氣佔據,

3 N2 U: J5 L) M( \3 n% g好懷念!

w5719w

太厲害了！~