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....
& O5 D0 D( h# o1 g1 q0 K) Z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
7 n) X# @  G8 u) ~, S$ p7 A( z( X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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4 m( j  \! k/ h我先把英文的貼上... 晚點再來翻成中文
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8 }2 r4 R% o. q* U! B# S1/4 cup (60 mL) 糖
$ ]/ o6 {6 V. k. z' x1 x1/2 cup (125 mL) 溫水
  }% B9 X4 |9 _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
8 y2 o& a  b# O2 蛋 打散
3 V# `# N" F3 G; Z8 e  n+ [7 l4 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
5 y% |" v) i9 U1 cup (250 mL) 切碎的核桃
1 U, j( x$ B# k+ Y2 y" k9 ~* K1 tbsp (15 mL) 肉桂粉


7 q# @, P3 Q: h! FIn large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.

( X4 X; S, g0 j# ~' ?) 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.
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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.

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
# [- g# W! `0 D% N% |: y8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough.

1 C9 Q: t" s' ]! _7 i; B. cFilling: 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.

* g  v" M9 R$ e" d, }. G/ ~( d' dPunch 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.

8 s3 e$ T. n$ j& K; c% x0 pBake 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
7 W0 [$ W, j- C4 ~( r0 i+ S我先把英文的貼上... 晚點再來翻成中文
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8 k7 ^, t0 o% q, k& [1/4 cup (60 mL) granulated sugar

, |) ]1 \" l6 x$ c! F, I+ M; D- }太棒了。好好吃的感覺。

逍遙

看起來好道地, 好吃誒！

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
. u* w! G, e' s4 E& N  x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 ...

5 [, {: h( b) W9 `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.....

2 J, a+ C. U: T. K整個車站被肉桂捲的香氣佔據,
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0 I2 ^) E) f5 g. Z0 c' l1 x好懷念!

w5719w

太厲害了！~