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蒼蠅哥掰掰~我終於找到心目中的No.1肉桂捲啦！
https://lexie.tw/running-eggs/
老吳真的是目前為止我最最最喜歡的肉桂捲！
我愛他軟Q又濕潤的麵團、暴力型的焦糖漿，最經典就是他的尾韻帶著苦味，苦甜相間的風味是市場上比較少見的，非常有個性。
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不同種類的肉桂捲其實沒什麼好拿來一起比較的，畢竟作法上就有很大差異，不論是Cinnamon Roll或是Sticky buns，只要好吃就是好捲。
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想知道老吳的肉桂捲是不是你的菜，請仔細看一下文章
每個人喜歡的風味、口感都有大的差異，我喜歡的你不一定喜歡
祝大家都能找到心目中的完美捲捲~
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#我愛老吳我想跟他告白
#此肉桂捲根本是為我而生(自以為
#訂購方式詳內文
#老吳只有一個人自產自銷等三個月是常態
✴️快閃抽獎活動‼️ #粉絲專頁限定 #白神山地
分享此篇文章並且留言寫下
#我想使用白神小玉天然酵母做好吃的麵包
老師會在6月5號上午九點抽出三個幸運兒
贈送
白神小玉酵母50公克 一盒
白神小玉天然酵母版本：肥滋滋肉桂捲系列
白神小玉天然酵母台灣官方網站在這裡
https://www.facebook.com/ShirakamiKodamaKouboTaiwan
✴️白神小玉美式肉桂捲 Cinnamon Roll
✴️白神小玉焦糖核桃肉桂捲 Sticky Buns
很多同學詢問
怎麼使用白神小玉酵母來製作
老師提供一個使用白神小玉酵母製作的美味肉桂捲配方唷!!!
白神小玉天然酵母：楓糖肉桂捲的美味麵團 #呂昇達老師設計配方
發酵種
溫水 50g 【35~38度】
白神小玉酵母 10g
先將35~38度的溫水
撒上白神小玉酵母之後靜置3分鐘
然後攪拌均勻
主麵團
高筋麵粉 500g 【麥典實作工坊】
細砂糖 40g
有機楓糖漿 30g
鹽 6g
鮮奶 325g
無鹽奶油 100g
製作方式
看直播操作唷~
https://youtu.be/Ze9iTI0y_UY
基本發酵 60分
整形，切3.5cm大小
最後發酵 40~60分【根據口感調整】
180度 20~25分
肉桂糖奶油內餡
🖇材料
細砂糖 55g
黑糖 55g
有機肉桂粉 10g
軟化的無鹽奶油 120g
製作方式
全部材料攪拌均勻
邪惡的焦糖奶油核桃醬
🖇材料
細砂糖 100g
有機楓糖漿 20g
無鹽奶油 40g
動物性鮮奶油 50g
香草莢醬 2g
熟核桃 適量
製作方式
1.有機楓糖、無鹽奶油、動物性鮮奶油、香草莢醬加熱融化備用
2.細砂糖熬煮至淡黃色焦糖化
3.將步驟1慢慢加入步驟2混合均勻即可
㊙️老師的IG
https://www.instagram.com/edison6974/
♋️呂昇達老師的學習日誌(私人社團)
http://bit.ly/2T8tkEV
白神小玉天然酵母版本：肥滋滋肉桂捲系列
白神小玉天然酵母台灣官方網站在這裡
https://www.facebook.com/ShirakamiKodamaKouboTaiwan
✴️白神小玉美式肉桂捲 Cinnamon Roll
✴️白神小玉焦糖核桃肉桂捲 Sticky Buns
很多同學詢問
怎麼使用白神小玉酵母來製作
老師提供一個使用白神小玉酵母製作的美味肉桂捲配方唷!!!
白神小玉天然酵母：楓糖肉桂捲的美味麵團 #呂昇達老師設計配方
發酵種
溫水 50g 【35~38度】
白神小玉酵母 10g
先將35~38度的溫水
撒上白神小玉酵母之後靜置3分鐘
然後攪拌均勻
主麵團
高筋麵粉 500g 【麥典實作工坊】
細砂糖 40g
有機楓糖漿 30g
鹽 6g
鮮奶 325g
無鹽奶油 100g
製作方式
看直播操作唷~
https://youtu.be/Ze9iTI0y_UY
基本發酵 60分
整形，切3.5cm大小
最後發酵 40~60分【根據口感調整】
180度 20~25分
肉桂糖奶油內餡
🖇材料
細砂糖 55g
黑糖 55g
有機肉桂粉 10g
軟化的無鹽奶油 120g
製作方式
全部材料攪拌均勻
邪惡的焦糖奶油核桃醬
🖇材料
細砂糖 100g
有機楓糖漿 20g
無鹽奶油 40g
動物性鮮奶油 50g
香草莢醬 2g
熟核桃 適量
製作方式
1.有機楓糖、無鹽奶油、動物性鮮奶油、香草莢醬加熱融化備用
2.細砂糖熬煮至淡黃色焦糖化
3.將步驟1慢慢加入步驟2混合均勻即可
天然有機肉桂粉&有機楓糖漿
https://bit.ly/2S53JBe
㊙️老師的IG
https://www.instagram.com/edison6974/
♋️呂昇達老師的學習日誌(私人社團)
http://bit.ly/2T8tkEV
♥FOLLOW ME HERE♥
https://www.facebook.com/ochikeron
https://plus.google.com/+ochikeron
http://twitter.com/ochikeron
http://instagram.com/ochikeron/
Tear 'n' Share bread is going viral in Japan, so I decided to make the most requested Cinnamon Rolls recipe ;)
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Tear 'n' Share Cinnamon Rolls
Difficulty: Easy
Time: 2hrs or more
Number of servings: 18cm (7inch) square cake pan
Ingredients:
280g (9.9oz.) bread flour
1 tbsp. sugar
1 tsp. dry yeast
1 tsp. salt
180ml milk *room temperature
3 tbsp. unsalted butter *room temperature
filling
* 40g (1.4oz.) unsalted butter *room temperature
* 50g (1.8oz.) brown sugar
* 2 tsp. cinnamon powder
* 40g (1.4oz.) raisins
* 40g (1.4oz.) chopped walnuts
icing
* 50g (1.8oz.) powdered sugar (confectioner's sugar)
* 2 tsp. water
Directions:
((Kneading))
1. You want all the ingredients at room temperature.
2. In a large bowl, place bread flour, sugar, salt, dry yeast, and salt. Keep the dry yeast away from the salt as the salt will kill the dry yeast.
3. Gradually mix in milk, use your hand to mix together until formed. Transfer the dough to the counter and knead until sticky and well formed.
4. Add butter, stretch the dough for a few times using your palms, fold it in half, turn it around (90C), and stretch again. Repeat and knead until smooth, without adding any extra flour for 10-15 minutes). The dough should be very elastic which when stretched becomes almost translucent.
((1st Proving / Proofing / Rising))
5. Lightly oil a large bowl. Form the dough into a ball and place it in the bowl seam side down. Cover the bowl with plastic wrap (to keep the surface of the dough from drying out), and leave to proof in a warm place (30C/86F) for 30-60 minutes or until it has doubled or tripled in size. (In winter, you can use the proof function on your home oven!)
6. While proofing, line the cake pan with parchment paper. Mix the filling.
((Knock-Back & Shaping))
7. Place the dough onto a floured surface and punch out the air with your palm.
8. Flatten out the dough using a rolling pin to about 30cm×40cm (12inchx16inch). Spread the filling evenly over the entire surface of the dough. Tightly roll up the dough and pinch to close. Cut the roll into 16 pieces using a dough scraper. Place them on the cake pan.
((2nd Proving / Proofing / Rising))
9. Cover with plastic wrap (to keep the surface of the dough from drying out), and leave to proof in a warm place (30C/86F) for about 30 minutes or until they have doubled in size. (In winter, you can use the proof function on your home oven!)
10. Preheat the oven to 180C (350F).
((Baking))
11. If you want, brush milk on top before baking to make it nice and brown.
12. Bake at 180C (350F) for about 25 minutes.
13. Remove from the pan and drizzle icing over the warm rolls (icing firms up quickly). Enjoy straight out of the oven ;)
* To keep the surface of the dough from drying out, a wet towel is okay but plastic wrap is easier!
↓レシピ（日本語）
http://cooklabo.blogspot.jp/2015/08/blog-post_28.html
---------------------------------
Music by
YouTube Audio Library
Kevin MacLeod
Daily Beetle
FYI (products I used in my videos):
http://www.amazon.co.jp/lm/R3VVDX7JZ5GYJE/?_encoding=UTF8&camp=247&creative=7399&linkCode=ur2&tag=shopping072-22
♥Original T-SHIRTS♥
http://www.youtube.com/watch?v=FFsQE0qd_4w
♥Visit my Blog to know more about ME♥
http://createeathappy.blogspot.com/
♥My Recipe Posts in Japanese♥
http://cooklabo.blogspot.jp/
http://cookpad.com/ami
http://twitter.com/alohaforever
♥and of course SUBSCRIBE♥
http://www.youtube.com/ochikeron
interesting and cute shape buns!
it's easy to make and tastes great.
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Ingredients:
for the dough:
300g bread flour
100g pumpkin
100g soy milk
15g oil
15g coconut oil
25g palm sugar
5g dried yeast
30g warm water
3g salt
for the filling:
40g palm sugar
1 tsp cinnamon
hint of cardamom, clove and nutmeg
Instructions:
1. steam pumpkin and blend with soy milk with a blender.
2. combine warm water and dried yeast.
3. put all the ingredients for the dough together and knead well.
4. let it ferment until it doubles in volume.
5. mix palm sugar, cinnamon, clove and nutmeg.
6. roll out the dough into rectangle shape. sprinkle the filling.
7. roll up the dough and cut it into v-shape.
8. push down the center line using your fingers.
9. wait until it doubles in volume.
10. bake at 350F/180C for 20 mins.
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「材料」
パン生地
強力粉 300g
かぼちゃ 100g
豆乳 100g
オイル 15g
ココナッツオイル 15g
パームシュガー 25g
ドライイースト 5g
ぬるま湯 30g
塩 3g
フィリング
パームシュガー 40g
シナモン 小さじ1
カルダモン 少々
クローブ 少々
ナツメグ 少々
「作り方」
１、かぼちゃを蒸して豆乳と一緒にブレンダーにかけます。
２、ぬるま湯とドライイーストを混ぜ合わせておきます。
３、全てのパン生地の材料を混ぜ合わせ、よく捏ねます。
４、二倍に膨らむまで一次発酵させます。
５、フィリングのパームシュガーとスパイスを混ぜ合わせておきます。
６、生地を長方形にのばして、フィリングを全体にかけます。
７、生地を端から巻いて、V字（台形）に切り分けます。
８、生地の中心を指で押しつぶします。
９、二倍に膨らむまで二次発酵させます。
１０、１８０℃で２０分ほど焼きます。
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I often use iHerb to get organic ingredients.
HP : http://www.iherb.com/?rcode=YOY970
Use a code YOY970 to get a discount on your first purchase.
They ship internationally at low price sometimes even free :)
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Website : http://www.peacefulcuisine.com
Instagram：http://instagram.com/peaceful_cuisine/
Facebook : https://www.facebook.com/peacefulcuisine.ryoya
2nd Channel : https://www.youtube.com/c/RyoyaTakashima
-----------------------------------------------------------------------
Camera : Nikon D7000
Lens : Sigma 30mm F1.4, Sigma 50mm F2.8 Macro
Mic：RODE video mic pro
Software : Apple Final Cut Pro X
Music : http://www.partnersinrhyme.com/royaltyfreemusic/
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Classic Cinnamon Sticky Buns Recipe. I used Helen's two hour bun recipe but the goo. Classic Cinnamon Sticky Buns Recipes | Food Network Canada. ... <看更多>
cinnamon roll sticky buns 在 裡面軟軟的。 Sticky bun 有著鬆軟的麵糰，除了腹中裹了肉桂 ... 的推薦與評價
關於cinnamon roll及sticky bun 在台灣，都叫做“肉桂卷”。 但其實他們有一點不同就像正方形等於菱形，但菱形不一定是正方形那樣。 Cinnamon roll Day ... ... <看更多>