今天教大家做瑞典式肉桂捲
因為上面沒有糖霜,沒有那麼甜
而且摺出來的花紋漂亮
我們用低筋麵粉做這個肉桂捲
會偏向蛋糕那種感覺
而不是麵包那樣撕出來一絲絲
焗出來那種酥香效果 你一定會喜歡
Today tutorial is Swedish Cinnamon Buns
Because there is no icing on top
Not too sweet
and their uniquely beautiful shape.
We use cake flour to make these buns
It more likes a buttery pastry then a fluffy bread
You will probably like its crispy crust with a hint of buttery smell
°大家要先認真全部看一次,不要跳過重點°
影片分3部分
第一是基礎麵糰 (01分11)
第二是肉桂餡 (03分09)
第三是麵糰摺法 (03分31)
迷你捲 (04分13)
巨型捲(05分16)
°Watch all the video at first. Don't miss the important point°
This video has 3 parts
First is basic dough (01m11)
Second is cinnamon filling (03m09)
Third is how to shape knot (03m31)
Mini rolls (04m13)
Giant rolls (05m16)
我的工具好朋友:
電子秤 Digtal scale
amzn.to/2Okavhg
9 Inch迷你麵棍Rolling Pin
amzn.to/2BZFoFk
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1 май 2020
