超柔软苹果肉桂卷做法，比买的健康好吃|Extra soft cinnamon rolls recipe with apple, better than bought
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无人不爱的苹果肉桂卷，秋冬吃暖暖的|Extra soft cinnamon rolls recipe with apple
每年秋冬季都要做无数次的肉桂卷，烘烤的时候就已经满屋飘香，无人能够抗拒它的诱惑，每一口下去，又柔又甜，满口肉桂香气，时而还可以吃到酸酸甜甜的苹果丁，那个满足真是不可言喻。
ingredients 所需材料：
180 g warm milk 温牛奶
1 tsp active dry yeast 活性干酵母
1 tbsp sugar 糖
1 egg 鸡蛋
350 g bread flour 高筋面粉
1/2 tsp salt 盐
35 g softened butter 软化黄油
for filling 內馅：
40 g softened butter 软化黄油
70 g brown sugar 红糖
10 g ground cinnamon 肉桂粉
1/4 tsp nutmeg(optional) 豆蔻粉
1 bigger apple 大苹果
Preheat the oven to 350°F/180°C in advance, and bake at the middle rack for about 22 minutes until the surface is golden brown.
提前预热烤箱至180度，放中层烘烤22分钟直至表面金黄。
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Пікірлер: 104
刚刚做好，非常易学，好好吃,感谢Jin姐无私的分享,味道一级棒💓💓
@jin0601
Жыл бұрын
👍👍👍谢谢反馈🌹🌹🌹
用綿的切法很好👍 從前見過這樣切年糕，感謝🙏
謝謝Jin老師的教學！我最愛肉桂捲了～趕緊試著做做看！太感謝了🌹
@jin0601
Жыл бұрын
等你反馈哦😋
蘋果配肉桂是絕配絕對好吃！謝謝分享！
@jin0601
Жыл бұрын
没错😋
最近好想念 年青時愛吃的平果肉桂卷！却不敢要求老師教 因為 學生那麽多 總不能遷就我一個 想不到... 心想事成！ 太感謝您 點贊啦！/秀珍 新加坡
@jin0601
Жыл бұрын
赶快安排做起来😋
Oh gosh, this is a terrific treat for people. Thanks for teaching us, Jin.
@jin0601
Жыл бұрын
Welcome 🌹
这个周末按照你的视频一步步地做了，非常好吃😋谢谢🙏
@jin0601
Жыл бұрын
👍👍👍感谢反馈🌹🌹🌹
又一次成功了！真好食！ 謝謝Jin 😊
@jin0601
Жыл бұрын
👍👍👍谢谢反馈🌹
做得真好👍比商店卖的都好！
做過外表一樣漂亮的肉桂捲，但是口感不夠柔軟，現在看到您的教法，一定要試試看，非常感謝，愛您🥰🥰🥰
@jin0601
Жыл бұрын
谢谢！跟着做肯定会是柔软的😋
很想食啊 一定會試
太漂亮了！很喜欢，周末一定试一试👍👍🌹
先點贊再看再學❤
@jin0601
Жыл бұрын
谢谢
Apple cinnamon rolls are making my mouth water🤤. These would be requested often here. Thank you Jin. Have a wonderful weekend🙏🌞💞🐲🙋♂
@jin0601
Жыл бұрын
My family loves it so much 😋 thank you Red Dragon for your always support 🌹🌹🌹
Wonderful recipe. Can’t wait to try this one. Looks lovely. Love watching your videos. Thank you for sharing ❤️🌹
@jin0601
Жыл бұрын
Thank you Susan for your always support 🌹🌹🌹
好漂亮！我女兒喜歡肉桂捲，家裡蘋果也很多剛好可以做。謝謝妳
@jin0601
Жыл бұрын
自己做的无添加
看馋了😋
@jin0601
Жыл бұрын
确实好吃😋
超級棒的receipt,做出來真超軟綿好吃，加上cream cheese,嚐一口快飛上天了
@jin0601
Жыл бұрын
真棒👍谢谢反馈🌹🌹🌹
@busybusy7025
Жыл бұрын
@@jin0601 謝謝妳的教學
@jin0601
Жыл бұрын
不客气🤝🤝🤝
🙏🙏谢谢教授这款苹果面包卷。秋天苹果掉的一地只能做苹果馅来处理。
看着就好吃
@jin0601
Ай бұрын
谢谢🌹🌹🌹
my family favourite
@jin0601
Жыл бұрын
same😋
Hi, thank you for sharing the recipe. Was just going to try my hand at making it when I discovered that in yr video, bread flour is used but in the written recipe, all purpose flour is listed. Can I use all purpose flour cos I don't hv bread flour at the moment....
@jin0601
Жыл бұрын
Sorry I made mistake , I changed it , thank you. but you can use all purpose flour.
Love your apple cinnamon buns. They are wonderful. Thanks so much. 😊 Will surely follow your recipe to make them. Can the butter be replaced by olive oil ?
@jin0601
Жыл бұрын
Yes you can, but Olive oil affects the taste.
@akmhui7045
Жыл бұрын
@@jin0601 I’ll use extra light tasting olive oil which has no taste 😅. Thanks for reminding 🙏🏻👍🏻
@akmhui7045
Жыл бұрын
Followed ur great recipe to make the apple cinnamon bread twice already. The taste n texture are gorgeous. Really thanks sooo much. Yet, I’ve a problem that there was juice coming out while proofing on the 2nd time ( juice drained from the apple). I needed to drain the juice away from the baking tray. Are there any means to prevent juice coming out from the apple ?
第一次这么早，先赞后看。本来一直不太喜欢肉桂的味道！但是看着静做出来那漂亮的效果，忍不住心动想尝试😂。美食和减重，真是纠结！😅
@jin0601
Жыл бұрын
肉桂是非常健康而且对身体有益的食材，试试吧！
@christiney4416
Жыл бұрын
@@jin0601 只缺肉桂粉！周末走起😀！请问黄油软化需要多久？🙏🙏
@jin0601
Жыл бұрын
@@christiney4416 看你室温如何了，大约30-1小时。
哇！真的是配上一杯咖啡，再好不過了！
@jin0601
Жыл бұрын
👍👍👍
成功做到了，谢谢妳❤。我试了几次，不同的水量，可是面团都很粘手，可以指导问题在哪里吗？
@jin0601
10 ай бұрын
含水量大，刚开始粘手正常，看视频和面部分，要多揉搓一会儿就好了。
谢谢jin的分享，能不能给个能换成全麦或者半全麦的配方，这样吃起来减少罪恶感？
@jin0601
Жыл бұрын
暂时罪恶一下也无妨😛
您好： 想請問從短邊35cm捲好後，是否需再搓長？ 最後分切時，大約幾cm為一顆？ 您的成品很美很平齊，高度又夠，真是少見的漂亮喔！👍
@jin0601
Жыл бұрын
不需要再搓长，直接平分9份就好，大约4cm一份。
@jthu8
Жыл бұрын
@@jin0601 好的，謝謝！
老师好。我第一次做就成功了，成品也很好吃！老公说可以卖了，哈哈。 对了，如果吃不完可以放在冰箱地第二天可以再烘来吃？
@jin0601
Жыл бұрын
你真棒👍面包可以密封在保鲜袋室温保存两三天，吃不完的可以冷冻，但不要冷藏，吃前拿出来室温解冻或者复烤就可以了。
@paulineee70
Жыл бұрын
谢谢老师快速的回复。很喜欢老师简明又易做的方法，做出的成功率很高。👍👍👍 老师有太多很棒的视频都一一吸引我去学习。
@jin0601
Жыл бұрын
@@paulineee70 很开心你喜欢❤️慢慢做，你会越做越好👍
请教豆蔻粉没有能用别的粉替代吗?
@jin0601
Жыл бұрын
没有就不放，但是肉桂粉是必须的。
請問 可以用豆浆及植物奶油代替 嗎？
@jin0601
Жыл бұрын
豆浆代替牛奶可以
請問發酵只需放在恆溫的地方1小時以上嗎？
@jin0601
Ай бұрын
正常室温23度左右
Followed your great recipe to make the apple cinnamon bread twice already. The taste n texture are gorgeous. Really thanks so much. Yet, I’ve a problem that there was juice coming out while the dough was proofing on the 2nd time (juice drained from the apples). I needed to drain the juice away from the baking tray. Are there any means to prevent juice coming out from the apples ?
@jin0601
Жыл бұрын
That doesn't happen to me. If the juice comes from Apple, I think you can try to fry the diced apples with brown sugar and cinnamon first to make the apple drier little .
@akmhui7045
Жыл бұрын
Thx so much for ur expert advic❤
@akmhui7045
Жыл бұрын
Do
@akmhui7045
Жыл бұрын
Do I need to add a little oil to fry the apples, sugar n cinnamon?
@jin0601
Жыл бұрын
@@akmhui7045 yes, butter is better.
请问jin, 烤盤的尺吋是多少呢？謝謝妳！
@jin0601
Жыл бұрын
24cm方盘
I stay in hot and humid country, so I use cold milk instead of warm milk ?
@jin0601
4 ай бұрын
You can use room temperature milk
請問黃油是有盐黃油🧈還是沒盐黃油？
@jin0601
8 ай бұрын
一般没有明确说明的都是指无盐黄油。
请问不加黄油可以吗？
@jin0601
11 ай бұрын
最好按配方做
请问不喜欢高金面粉可以用中金面粉吗
@jin0601
Жыл бұрын
高筋怎么啦不喜欢😄
@heqingmalloy6154
Жыл бұрын
请理解我，我很想复制你的肉桂卷但是我觉得用中筋粉可以减少gluten 的摄入，可能对我来说更好一些。我没有什么其它意思。
@jin0601
Жыл бұрын
@@heqingmalloy6154 哦！这样啊！那你可以试试用中筋。
请问方形烤盘是多大的？
@jin0601
Жыл бұрын
24cm方盘
May I know what is the pan size dimension?
@jin0601
4 ай бұрын
24.1cm×24.1cm×5cm
Jin老師，我可以做了形狀，在冰箱裡做第二次發酵過夜，第二天烤嗎？谢谢！
@jin0601
Жыл бұрын
一发可以，二发不建议。
@mumu-jb7os
Жыл бұрын
@@jin0601 知道了， 谢谢 ：）
什麼品種的蘋果？沒有仔？
@jin0601
4 ай бұрын
自己去籽哦
你的视频很让人有尝试的冲动，就不知道肉桂是什么？
@jin0601
Жыл бұрын
肉桂粉是一种粉末状的调味品，由肉桂研磨而成，具有浓郁的肉桂香气，超市调料区可以找到
@fayez9878
Жыл бұрын
@@jin0601 谢谢你的回复！
@sunnyy3982
Жыл бұрын
肉桂粉应该是Ground cinnamon
谢谢分享！你做的很好！只是听你说话的声音太做作了，是否可以用你平时说话的声音就好，放自然些！
@jin0601
Жыл бұрын
谢谢
check weight
chinesse is better