肉桂卷面包食谱|奶油芝士涂层|柔软蓬松拉丝|Cinnamon Rolls Bread Recipe|Cream Cheese Glaze|Soft Fluffy Stringpull
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- Опубліковано 13 жов 2024
- #肉桂卷 #面包卷 #柔软蓬松 #拉丝
#CinnamonRolls #BreadRolls #SoftFluffy #Stringpull
♦ White Milk Bread Recipe牛奶土司面包食谱: • [ENG SUB] 牛奶土司面包|柔软蓬松|...
♦ Condensed Milk Bread Loaf Recipe炼乳面包食谱: • 炼乳面包食谱|手撕面包|松软拉丝|无面包机|...
♦面包食谱Bread Recipe Playlist: • Bread, Pizza, Burger
♦ Facebook Page: / iwen777
♦ Instagram ID: iwen777
♦ Oven: Electrolux 72L Built in Oven c.lazada.com.m...
好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
来自制很多人要求的肉桂卷面包。面包面团杆成薄片，抹上牛油撒上肉桂棕糖馅，卷成圆柱型，切块来烤。发酵和烤到位，每颗面包微微互粘对方发大，顶部螺旋层次分明，颜色黄金，满屋都是肉桂香。温热肉桂卷再淋上奶油芝士涂层，从面包四周流下，看了激发食欲，垂涎三尺。肉桂卷可以撕开来吃，内部结构柔软拉丝，蓬松回弹，每一口都有满满肉桂棕糖香，再加上芝士酸甜，口感口味十足。
想要美美的螺旋：-
=面团一定要杆到0.5厘米薄，从宽度（短）的一段卷起增加层次。
=卷得刚好到位。卷太松，烤时松开; 卷太紧，烤时中间凸起。
=用衣线/牙线来切块最佳，可保持圆型。
=模具尺寸要对，面团不能放太近，发酵前不能互动到对方，不然走形，不平整。
收藏方式：吃前再淋芝士奶油。烤好凉透收密封塑料带，室温可存留3天，冰库可存留一个月左右，要吃前解冻，即可保持原本柔软度。
Made Cinnamon Rolls that many people requested. Bread dough is rolled into thin rectangle, spread with butter and sprinkle with cinnamon brown sugar fillings, roll into cylinder, cut into pieces to bake. When proof and bake in place, each buns slightly touch stick each other and risen well. Distinct spiral top, golden brown and whole house is full of cinnamon aroma. Warm cinnamon rolls are drizzled with cream cheese glaze, dripping all around the bun, so irresistibly appetizing and drooling. Cinnamon rolls are pull apart bread, with internal structure that is soft, fluffy, stringpull and spring back easily. Every bite is full of cinnamon brown sugar fragrance, combine with sweet tangy cream cheese. Full of texture and flavors.
Want beautiful spiral:-
=The dough must have 0.5 cm thickness, and roll up from the width (shorter) side up to increase spiral layers.
=Roll till just nice. Roll too loose, loosen when baked; roll too tight, middle protruding when baked.
=Best to cut using string/dental floss, to keep the round shape.
=The mould size must be accurate, dough should not be placed too close, they should not touch each other before proofing, otherwise will gone out of shape and uneven.
Storage Method: Drizzle with cream cheese glaze right before eating. Once baked and cool completely, keep in sealed plastic bag, store at room temperature for 3 days, or freezer storage for about one month. Thaw before eating to maintain the original softness.
♦食谱=9颗肉桂卷=（10’英寸四方模具）
208克 温牛奶 (40C以下)
4克 细纱糖
4克 速溶酵母
400克 高筋面粉
40克 细纱糖
6克 盐
73克 鸡蛋
40克 无盐牛油
=馅料=
84克 软棕糖
6克 肉桂粉
1克 盐
56克 无盐牛油（软化）
(上下火，不开旋风，第四层烤)
(预热烤箱180C: 30分钟)
=奶油芝士涂层=
86克 奶油芝士 (软化)
36克 糖粉
2克 香草精
20克 无盐牛油（融化）
42克 牛奶
♦Recipe=9pcs Cinnamon Rolls (10’inch Square Pan)=
208g Warm Milk (below 40C)
4g Caster Sugar
4g Instant Dry Yeast
400g High Protein Flour/Bread Flour
40g Caster Sugar
6g Salt
73g Egg
40g Unsalted Butter
=Fillings=
84g Soft Brown Sugar
6g Ground Cinnamon
1g Salt
56g Unsalted Butter (Soften)
(Top Bottom Heat, No Fan Force, 4th Rack)
(Preheated Oven 180C: 30minutes)
=Cream Cheese Glaze=
86g Cream Cheese (Soften)
36g Icing Sugar
2g Vanilla Extract
20g Unsalted Butter (Melted)
42g Milk
♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer
Artist: Wayne Jones
Title: First Love
✓想要美美的螺旋：-
=面团一定要杆到0.5厘米薄，从宽度（短）的一段卷起增加层次。
=卷得刚好到位。卷太松，烤时松开; 卷太紧，烤时中间凸起。
=用衣线/牙线来切块最佳，可保持圆型。
=模具尺寸要对，面团不能放太近，发酵前不能互动到对方，不然走形，不平整。
✓收藏方式：吃前再淋芝士奶油。烤好凉透收密封塑料带，室温可存留3天，冰库可存留一个月左右，要吃前解冻
✓Want beautiful spiral:-
=The dough must have 0.5 cm thickness, and roll up from the width (shorter) side up to increase spiral layers.
=Roll till just nice. Roll too loose, loosen when baked; roll too tight, middle protruding when baked.
=Best to cut using string/dental floss, to keep the round shape.
=The mould size must be accurate, dough should not be placed too close, they should not touch each other before proofing, otherwise will gone out of shape and uneven.
√Storage Method: Drizzle with cream cheese glaze right before eating. Once baked and cool completely, keep in sealed plastic bag, store at room temperature for 3 days, or freezer storage for about one month. Thaw before eating to maintain the original softness.
0
如果沒有10 inch的模要怎樣算分量？
揉麵團時會粘手是什麼原因？
真的真的好吃！！！ 昨晚做好就吃了3個 謝謝你的視頻分享 😘😘😘
太好了
我正想學做這個。謝謝iwen的食譜
❤️❤️❤️
哇准，不客气，尝试做了拍照来看，我是wendy
好喜歡後面老師各種撕各種切，好療癒呀~~~❤️❤️
哈哈，谢谢你，我喜欢这样测试面包。柔软噢
Iwen.. your cinnamon roll recipe indeed good.. thanks for the recipe.. 全家人都喜歡吃… 好軟好好吃
Wow so glad you all like it, please send me photo after making
哗!流口水了啦,漂亮美味的 Cinnamon rolls,快樂的周未跟著老師做面包,謝謝老师每个食谱,昨晚做了个老師金典牛油蛋糕,真的是好吃到沒话讲,感恩有您喔👍👍👍👍👍♥️♥️♥️🌄🪴
哈哈哈，开心你喜欢，尝试做了拍照来看
@@iwen777 哈哈,我己开动做肉桂面包卷了老师,輕鬆间单跟著妳的手法👍👍🍞🍞
@@leekiansiow3401 哇厉害，做了拍照片来看
讲解地非常仔细，谢谢您。
My favourite too! 🤤🤤🤤👍🏻👍🏻👍🏻Super nice for breakfast with coffee!!! And, i wish to have one for my 3.00 pm coffee time later..😁😁😁Wendy, Thank you very much for this beautiful recipe!🙏🏻🙏🏻🙏🏻🌹🌹🌹🌻🌻🌻
Welcome, wow great, faster try it and send me photo after making
谢谢老师分享很漂亮的螺旋形肉桂卷面包。
👍
不客气哦，尝试做
我的最爱，我从小就喜欢吃的面包，谢谢你😍
哇，很好，赶快尝试9
谢谢老师的分享！讲的非常详细
I truly love your channel, your recipes, baking tips and explanation. Please keep it up and keep this channel going🤩
Thanks a lot for your support, means so much to me
真的超棒的 尤其是topping😍😍😍 thanks.😘
很喜欢你的视频 很详细的讲解 谢谢你分享
不客气，谢谢你的支持，做了拍照来看。
Thanks for sharing this lovely cinnamon roll, Wendy. It looks so yummy.
Thanks, hope you can try
Hi dear, 谢谢妳教我们弄的milk loaf,昨天我人生中第一次弄。。哈哈😄，无敌成功哦，非常谢谢妳的细心教导的video, 下次可以再教我们多点面包食谱吗。。bacon cheese 吐司面包。。
哇厉害，做了拍照来看，我有做很多款面包了噢，请查看ua-cam.com/play/PL-z50Pxpx9Q3R9ihbjPFK1E6INlLb65ya.html
说来真巧就在前几天看到电视节目在介绍肉桂卷，就是从来没有吃过什么叫肉桂卷的就看起来觉得好吃。当时就在想IWEN BAKING怎么没有制作肉桂卷的视频。。。果真就有了惊喜。
哈哈，谢谢你噢，尝试做了拍照来看
你的讲解非常详细，尝试了你的几个食谱都成功😋不但手艺巧，还多才多艺😃歌唱得很棒！(已看完你之前的唱歌影片)谢谢你的影片！加油！
哇，谢谢你的支持噢。哈哈歌唱献丑了，希望你继续尝试做噢
好漂亮的肉桂捲
谢谢你噢，尝试做噢
謝謝分享❤️好仔細的講解🙏🙏
說的好仔細，謝謝你！🙏🙏
不客气，希望你尝试做o
I really loves cinnamon rolls. Used to get my fixed from Cinnabon. This is really sinful but nice and satisfying at d same time 😊
Oh wow.haha, please try to make it too, send me photo after making
My favourite bread. Tq Iwen for the recipe.
Wow great, pls try it, welcome, I'm Wendy
So sorry, Wendy.
@@tanpheng7068 no problem, hope you can try
👁️👁️🈵🈵广告支持您😄😄🙏🙏哗哗‼️又有好料分享啦😃👍👍👍太棒了‼️👍👍👏👏感谢分享哦😀🙏哈哈‼️吃不到，但是看也是一种享受哦💖👍🤗🤗🌹🌹🌹
谢谢你支持，尝试做
@@iwen777 🤗🤗🌹😄😄😄
@@soundofheartrelaxation652 😀
Hi, marvellous recipe and video.
Thanks alot,hope you can try
明天一定试做
前几天买了肉桂粉，因为看到美国Cinnabon的肉桂卷，结果就看到老师的这个视频，太兴奋了.
哇好巧，一定要做了噢。做了拍照来看
Iwen 老师妳好，谢谢老师分享美味食谱和用心的解释，家人朋友都说好好吃。请问老师因为家里有一些汤种100g 左右，所以想用来做肉桂面包那我的面粉的比例应该怎么调，谢谢老师🙏
I made this and it tasted perfect !!! My family and friends really loved it
Amazing eill try tomorow
先来按个赞！👍等会有空再看。
哈哈哈，谢谢你支持，尝试做
Hi Wendy, I have used your cake recipes and they usually turn out well. Some are favourites of friends and family members and I often get requests for them. Thank you so much for the tips and details to pay attention to. Of course the how's and why's are useful for guidance too. So, I decided to try this cinnamon rolls this morning. However, it didn't turn out like yours though I followed your instructions and ingredients measured exactly including the odd weight of the eggs. My dough is super sticky at the kneading stage and I just kept adding oil to it. It has become an oily dough. It is now at the 1hr proofing and I hope it will turn out well. Fingers crossed with prayers 😁. Will update again when it is all done.
Update : it turned out well though. What a relief! Thank you, Wendy!
Very good
Thanks Wendy for sharing such a gorgeous Cinnamon roll ,look soooo tempting n attractive,....Can we used machine to process the dough instead of hand mixed ❤️
Yaya sure, knead till pass window pane test will do, dont overmix
@@iwen777 OK,noted with thanks💖❤️❤️
@@leeswantoh6777 welcome, pls send me photo after making
太棒了。👍👍
谢谢你噢，尝试做噢
太感谢你了wendy😍😍😍我正想学你就教了 对了 能不能用一半的全麦面粉😬
很好。不太建议，全麦面粉较难揉，可能口感较硬
哇！好漂亮✨😍😋
谢谢你，希望你尝试做哦
@@iwen777
我會努力的，最近跟著妳慢慢的解說我學習的很好(還作筆記唷)，不過沒有妳的漂亮 很醜 不過我媽和舅媽說好吃😁
@@sorami983 哇好听话，希望你继续加油，做了拍照来看
Hi Wendy, could you do a video on overnight dough? Too much time is needed to make this. By the time it is ready it's night time 😂
You can rest the dough and let it proof for first time(bulk fermentation) overnight in fridge. The next day, take out to thaw abit, and degas for shaping
@@iwen777 THANK YOU for this tip! I watched a few overnight dough videos but I prefer your recipe so I can't figure out at which point to refrigerate the dough. When the dough has come to room temperature would it be hard to handle due to the condensation?
Hi Wendy in your red velvet cup cake if I want it more red what should I do can I put more red color or put less cocoa powder TIA for your feedback
老師，為什麼只搓揉到玻璃窗，如果搓揉到變薄膜是不是不適合？但第二天吃起來會硬硬的？有沒有方法可以令到麵包第二天還是軟熟？還是肉桂卷一定是硬硬的？謝謝
i can smell the cinnamon from here... :)
Hahaha, wow thanks for your overwhelming comment, hope you can try, really fragrant
感恩你 😘好喜歡這個沒有雞蛋的食譜👍
不客气，仔细看食谱哦有鸡蛋哦
@@iwen777 哈哈😅看走眼了
@@marygan6106 哈哈，尝试做
@@iwen777 一定做， 我可以用Egg replacer😅😅
您好，我想询问一下做好的肉桂卷面团（未烤）是否可以直接封密冷冻保存，需要的时候再拿出来烤呢？☺️
You said you had clip for making cream cheese frosting but I didn’t see can you tell me what clip it is thank you
你好，我之前做面包没一次成功，试过揉面团两个小时都揉不出膜，已经试做面包好多年了，都不可以，看到你的视频，揉面团只要10分钟就可以了吗？我真的希望可以做出松软的面包🍞😓😓😓😔有空我要再试做
Yes yes yes!!! Really love that u did a cinnamon roll recipe. Did u happen to do one for vanilla or choco 瑞士卷？
Haha, faster try it ya. Ya i did that previously, please search for swiss roll iwen baking in future. ua-cam.com/video/-k1n2kuhSw4/v-deo.html
请问可以做热狗面包吗？我喜欢你的食谱。做出来成功
谢谢建议。
Hi Wendy, is this recipe would still soft the day after or should reheat beforehand? I tried others cinnrolls recipe using All purpose flour & it turned hard after 12 hrs, but it soften once reheated.
Hi, Iwen, can I use stand mixer to knead? Knead to window pane stage? Thanks!
Yes you can, pls send me photo after making
谢谢你的食谱 🥰🥰
不客气，尝试做哦
老師，請問如果 cream cheese 一次用不完, 怎樣儲存留返下一次用？我想在食包之前，在微波爐裏番熱30秒，暖暖地，然後先放cream cheese。
Hi Wendy, if u use the stand mixer speed should i use? Low or medium?
感谢你的食谱，想做很久了😍
老师你下一个视频可以做酥粒起司蛋糕吗？
哇赶快尝试哦。酥粒cheesecake是韩国出名的吗？
@@iwen777 对对，超期待老师的作品😍
@@我是静静静静是我 谢谢建议
老师，你的plastic acetate是在哪里买的呀？我超想挑战那个水果蛋糕的。🤔
我的在烘焙店买的，文具店也有卖
烤之前需要涂鸡蛋液吗？为什么我烤出来的面包表面很硬？
如果烤箱没得调上下火&旋风 那要用多少度多久呢?
我的烤箱也是没得分别调上下火温度的，不过可以选设定，选上下火设定（上面一线，下面一线）的。
看你烤箱里面有风扇吗？没有就跟视频温度。
有风扇又不能关，就调整降低10c来烤。
烤前记得先预热烤箱
还没吃的时候，glaze不要放在面包是吗？ 那么，还没用的glaze 怎样处理？谢谢
做了很香但是肉桂馅都来融化下去底了哈哈
你的牛油太软融了噢。可能室温太高了。
可以教pandan layer cake吗😍
谢谢建议
Hi dear, may I know what brand bread flour are u using for this? ☺️
可以用中筋面粉吗？
可以用面包机来打面团吗？
可以，通过玻璃窗测试即可，不要揉过度
好好吃😋
谢谢你噢，尝试做噢
你好老师，请问cream cheese glaze 该怎么收呢？
標準揉麵概念！很多其他UA-camrs揉麵時都拼命向遠處用力推，尤其奶油加入後，真像在洗衣板上搓衣服，用勁狂拉扯，每一下都看得出嚴重斷筋。
老师，请问面包为何不软？
請問我家只有肉桂條可磨碎代替肉桂粉嗎?
请问你的 marble cake board 在哪里买的？
我在烘焙店买的，是cardboard, 不过marble pattern
Що мене найбільше вражає,це точність грамів.Моя мама робила "на око" і завжди було смачно.
Hi Wendy, may I know how to make the cinnamon rolls to 12pcs? Any adjustment of ingredients needed?
Actually u need to adjust recipe according to your pan size, too tight they won't be pretty
will try tomorrow :)
Wow great, pls send me photo after making
can use machine to beat the dough
Yes u can
老师，我的烤箱比较小最后醒面45分钟了也放不完烤箱该怎样办呢
Should I make adjustment on the baking time if I use round mold instead of square mold?
Different mould uses different recipe portion, please search online for cake pan converter calculator to adjust accurately according to pan size
老师，可以做有关榴莲的甜品？谢谢😊
谢谢建议
你好請問可以用普通烤盤嗎？
这是 “ham chi peng” 吗？
Do u know if I can put coconut filling instead? Like the one used for 雞尾包?
Oh u can change whatever fillings u like
Wendy 可以试用全麦粉做cinnamon roll 吗
我也想问这个问题😄
@@白波-f8i 🤣🤣🤣
不太建议噢，因为筋性不高，难揉面，揉不好不能发的。如果真的要，全麦面粉最多可以代替30%的面粉而已
@@iwen777 好的，谢谢您
请问那个馅料是什么做的？谢谢
老师，我没有10寸的烤盘，是否能用28cmx28cm的金盘代替？尺寸比较大，是否会失败？
不会失败，可能面包不能连一起，没那么漂亮哦。你也可以上网找cake pan converter calculator 来根据你烤盘准确调整食谱哦，做出来更美
@@iwen777 好的，谢谢老师~我找找看
軟綜糖可用黑糖代替嗎？
❤️❤️❤️❤️
请问冷冻库出来，解冻就可以吃？还是需要再bake热才吃？
你喜欢噢。普通面包我会直接吃，不过肉桂卷我喜欢弄热了淋上cream cheese glaze,冷热搭配超好吃
ashhad 'an la 'iilah 'iilaa allah wa'ashhad 'ana muhamad rasul allah❤️❤️❤️❤️❤️❤️٠
可以加入葡萄干吗？
可以哦 卷时小心
Hola de Bogota colombia me encantan pero las pueden traducir a español
👏🏼👏🏼🌹
Hi Wendy, 请问不用鸡蛋需要放多少牛奶？可以用All purpose flour?
鸡蛋会帮助面包更蓬松柔软。
可以用中筋面粉，不过可能揉面久些
@@iwen777 多谢你的回覆. 我想做给朋友，她不吃蛋，是不是用蛋的重量(gram)，减了，加进牛奶? 希望你可以帮到我！！
@@alexyow9665 分量要按照你面粉吸水性来调整到跟影片一样软硬度
请问老师为什么我的面包馅烤时会流下整个面包的底部🤣谢谢老师🙏🙏🙏
应该是室温高，牛油烤前已经融化了
@@iwen777 谢谢老师的回复🙏🙏🙏虽然馅流出但是面包还是好吃😋❤️❤️❤️感恩有你
Hi can i replace the egg with milk ?
The texture, flavor will not be the same, suggest to follow the same ya
Thanks you ❤️
请问为什么我的面团还是会粘碗呢？ 面团太湿？ 还是我的牛油不够软？
牛油要软化，而且牛奶要慢慢加
请问用有盐牛油的话需要减少盐的分量吗？
不用再加盐了
请问iwen，如果没有高筋面粉，使用普通面粉制作能够吗？
可以，可能要揉面久些才能到达玻璃窗测试
刀切能吗tq
可以，不过要很利，一口气切下
@@iwen777 tq for your responding
請問可以加湯種嗎？
可以尝试
请问，能用其他的油替代黄油吗？
牛油较香噢，而且是固体
What is the size of the square mould?
I've written in video as well as description box, please watch in details ya
请问老师的肉桂粉是什么牌子的呀？
没特别的噢，masterchef的应该不错
请问杆成长方形的時候 面团回弹 是什么问题？🥺
面团休息不够噢
Hi Wendy, 请问可以用面包机揉面吗？之前我有做过肉桂卷，效果不够松软，很结实，是我揉面不到位吗？谢谢。
可以哦，检查通过玻璃窗测试即可，不要揉过度。
是的，揉面不够，发酵不够/过度，烤过度也会倒塌而硬。酵母要检查活跃性，牛奶太烧也会烫死酵母而导致硬