黑糖肉桂卷 Cinnamon Roll | 嚐樂 The joy of taste

香噴噴的黑糖肉桂卷～有誰跟我一樣喜歡肉桂香🤤😋？
★黑糖肉桂卷做法 Cinnamon Roll Recipe★
高筋麵粉Bread flour 200克(g)
糖 Sugar 20克(g)
速發酵母 Instant yeast 2克(g)
鹽 Salt 4克(g)
牛奶 Milk 135毫升(ml)
無鹽牛油(奶油) Unsalted butter 28克(g)
餡料 Filling
肉桂粉Ground cinnamon 8克(g)
黑糖 Brown sugar 35克(g)
融化牛油(奶油) Melted butter 8克(g)
★ 有關麵團液體量 ★
實際的液體用量需要按麵粉吸水性、當天的天氣和濕度調整
在不同的季節所需的液體量都有輕微不同呢～
如不確定用量，可以先保留10-20毫升液體，觀察麵團狀態再逐少增加，避免麵團太黏
若加入食譜中的液體後覺得麵團有點乾（例如在乾燥的天氣）時，可逐少增加份量以外的液體避免麵團太乾
* The amount of water needs to be adjusted according to the water absorption of the flour, the weather & humidity of the day*
You can reserve 10-20 ml of liquid first if you are not sure about the amount of liquid
Observe the dough and increase liquid gradually to avoid the dough being too sticky
If you feel the dough a little dry after adding all the liquid (e.g in dry weather), gradually increase the amount of liquid outside the recipe to prevent dough from drying
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#肉桂卷 #手搓麵糰 #CinnamonRoll
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[@user-in9dq7sw7e]

這個配方做了三次 材料簡單又美味，且做法很明確，謝謝您

[@user-zp2mm2js8k]

這個配方我做了好幾次了家人都說好好吃喔！老師謝謝妳

[@HomeCookingJourney]

This video was really beautiful :) I like that it's quite short but easy to follow! 🥰I'm learning Chinese right now so it's great that you write it in Chinese and English! The dough looks so soft and good, perfectly rolled too. Usually when I make them I use soft butter not melted but it's a great idea, must be easier to add to the rolled dough. Great job, looking forward to seeing new beautiful recipes from you:) 🤗

[@EmmTASTY]

Really beautiful video 🥰 Amazing recipe and presentation 🥰 Have a lovely day!

[@thejoyoftaste4977]

Thanks ☺️

[@joannalaw6852]

發酵約1.45 hrs 仍未發大，可能失敗了😩不知是否yeast 唔得定落了凍奶

[@meowlam8092]

焗時係咪放中層thx！

[@huangangela3288]

請問能改用低筋麵粉嗎?????

[@muimuiandchichi]

減油減甜👍

[@y83109]

請問牛奶係用全脂奶？低脂奶？定脱脂奶？

[@ksnshilkanshil1756]

請問如果只用100g的麵粉，其他的材料是減半嗎？

[@richardwu1008]

沒錯喔

[@winkilo93]

請問可以用3g 酵母嗎？

[@richardwu1008]

可以的喔 這樣發酵時間可以縮短 (不知道現在留言會不會太晚哈哈哈

[@alicesylau812]

請問唔用玉桂粉改用可可粉可以嗎？

[@thejoyoftaste4977]

如果想轉朱古力味既話餡料轉搽朱古力醬就得喇😋

[@alicesylau812]

明白! 謝謝回覆

[@misslolo0916]

想請教一下我焗完之後，沒有如片中一樣脹得那麼大，是麵團關係嗎？謝謝！

[@thejoyoftaste4977]

你好，2次發酵的時候有發到2倍大嗎☺️

[@misslolo0916]

嚐樂 The joy of taste 有第二次發酵，但感覺無兩倍大。是否代表需要再等耐啲？謝謝😊

[@thejoyoftaste4977]

係呀如果30分鐘之後覺得未發到2倍/仲差少少可以俾多dd時間佢發酵，另外亦都可以用手指輕輕按一按佢，如果2次發酵好既話，麵團會有留痕但唔會好快就回彈既狀態😊

[@nicolechan6621]

可以轉做中筋麵粉嗎？

[@thejoyoftaste4977]

也可以

[@uni9374]

請問只有黑糖粉可用可嗎？那克數要怎調整呢

[@thejoyoftaste4977]

按食譜的克數就可以了 :D

[@uni9374]

食譜是肉桂粉8克
黑糖35克
但我只有黑糖粉，沒有黑糖。那是要8克還是35克呢代替呢？

[@thejoyoftaste4977]

黑糖粉也是黑糖，所以是按黑糖的克數35克～肉桂粉的量不變呢

[@uni9374]

謝謝老師