當紅 #肉桂捲 的深厚文化！揭開香甜滋味背後的身世之謎 / On cinnamon rolls (English below)
最近肉桂捲紅翻天的程度，相信不用我說。本篇文章除了為大家解釋美式、歐式肉桂捲背後的歷史與差異外，還有在文章最後的 #食品安全重點。
任何東西過量都是不好的，在為肉桂捲瘋狂前，你應該要知道的幾件事：👇🏻👇🏻👇🏻
🔖 延伸閱讀：
暗藏毒素的人間美味：https://tinyurl.com/269zr3ka （本文原文：https://tinyurl.com/w4xsvta8）
Wikipedia 的「Cinnamon」詞條（參見「toxicity」一欄）：https://tinyurl.com/mopnyq7
歐洲食品安全管理局科學委員會 2004 年針對肉桂發佈的意見：https://tinyurl.com/yyuegmgl
認識香豆素含量低的台灣土肉桂：https://tinyurl.com/4bkterxs
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There has been lots of discussions on cinnamon rolls already as there’s no sign that the craze is cooling down. But do you really know enough about this little pastry? Click on the following link and get to know more about the history, varieties as well as potential food safety issues of cinnamon rolls.
🔖 To read more on this topic:
The delicious flavour with a toxic secret: https://tinyurl.com/w4xsvta8
“Cinnamon” entry on Wikipedia: https://tinyurl.com/mopnyq7
European Food Safety Authority on food related to Coumarin: https://tinyurl.com/yyuegmgl
Taiwan Indigenous cinnamon: https://tinyurl.com/4bkterxs
#yingspastryguide #cinnamon #cinnamonrolls #cinnamonbuns #肉桂 #肉桂醛 #香豆素 La Vie
