1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/道地美式肉桂捲rich600338<blockquote class="wp-embedded-content" data-secret="dbkpRqoL8C"><a href="https://marcwiner.com/zh-hant/zhengzong-meishi-rougui-juan/">道地美式肉桂捲</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/zhengzong-meishi-rougui-juan/embed/#?secret=dbkpRqoL8C" width="600" height="338" title="道地美式肉桂捲 — Marc Winer" data-secret="dbkpRqoL8C" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2024/10/cinnamon-rolls-en-tete-nouveau-750x1000.jpg600800Kanelbulle（可譯為「肉桂布里歐」）是一種經烘烤製成的甜麵包點心，起源於北美與北歐，並於 1920 年代以肉桂捲之名廣為流行。第一次世界大戰後，隨著食材取得變得更加容易，肉桂捲也開始逐漸普及。點此了解更多肉桂捲的歷史。https://marcwiner.com/zh-hant/zhengzong-meishi-rougui-juan/zh-hant道地美式肉桂捲美式452011012捲620 g T55 麵粉 (混合 T55 與 T65 使用時，成品效果更佳)107 g 細砂糖 (也可稱為結晶糖或顆粒糖)6 g 鹽84 g 無鹽奶油 (軟化即可，勿融化)235 g 全脂牛奶 (微溫，約攝氏 33 至 37 度)7 g 速發乾酵母 (不是泡打粉，這裡使用的是顆粒狀麵包酵母)2 雞蛋1 蛋黃225 g 紅糖 (也可用黃糖)14 g 蔗糖17 g 肉桂粉100 g 無鹽奶油 (軟化即可，勿融化)115 g 奶油乳酪 (Philadelphia 式)90 g 糖粉 (也可稱為糖霜)45 ml 全脂牛奶1 茶匙 香草精 (也可改用 1 根香草莢，兩者皆可省略)17https://marcwiner.com/wp-content/uploads/2024/10/cinnamon-rolls-en-tete-nouveau-scaled.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400