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[阿妮塔♥bread] 肉桂花冠捲。有 9 個一起做
![[阿妮塔♥bread] 肉桂花冠捲。：Tsai Fiona 一起做](https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=360&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fdish%2Fphoto%2F507567%2F8d6109d46568b987.jpg&width=360)
Tsai Fiona
好吃😋
![[阿妮塔♥bread] 肉桂花冠捲。：徐意淳 一起做](https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=360&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fdish%2Fphoto%2F497833%2F48a8b5121165aba8.jpg&width=360)
好吃 剛出爐外層酥酥的
![[阿妮塔♥bread] 肉桂花冠捲。：Yu-Shan Wu 一起做](https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=360&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fdish%2Fphoto%2F390091%2F6beb7dcdbd20134b.jpg&width=360)
超好吃的！謝謝食譜
![[阿妮塔♥bread] 肉桂花冠捲。：Connie 一起做](https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=360&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fdish%2Fphoto%2F329739%2F257d20db602f8a74.jpg&width=360)
麵包體濕潤又軟，好好吃！ 下次內餡要多加一點，我喜歡爆漿口感。
![[阿妮塔♥bread] 肉桂花冠捲。：melody0525 一起做](https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=360&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fdish%2Fphoto%2F261019%2F168f6855e078aec4.jpg&width=360)
覺得肉桂可以多加一點，用黑糖的話會很香噢 <3
![[阿妮塔♥bread] 肉桂花冠捲。：Eason麻 一起做](https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=360&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fdish%2Fphoto%2F113648%2F65fe3f6e63083466.jpg&width=360)
甜蜜蜜的滋味，再來一杯黑咖啡，就是最幸福的時光
![[阿妮塔♥bread] 肉桂花冠捲。：Milly Tsao 一起做](https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=360&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fdish%2Fphoto%2F98905%2Fd38cc94e9679cdb3.jpg&width=360)
原配方成品感覺缺少什麼味道，我建議材料a的砂糖可換成蜂蜜，材料b的二砂可換成黑糖
![[阿妮塔♥bread] 肉桂花冠捲。：pan pan 一起做](https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=360&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fdish%2Fphoto%2F96267%2Fd5f1184618de8b41.jpg&width=360)
![[阿妮塔♥bread] 肉桂花冠捲。：기선아 一起做](https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=360&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fdish%2Fphoto%2F94675%2F901a82419718e99e.jpg&width=360)
【肉桂捲】 超高熱量的肉桂捲！最適合壓力大的時候服用… (註)只有原料參考這個食譜哦！因為希望做成一個一個食用方便，所以麵包塑型還是做成大家普遍看到的肉桂捲形狀！ 另外，因為塑型後麵包的體積變小，所以改用200度烘烤15分鐘。肉桂捲講究外殼酥酥硬硬的，淋上糖霜後口感更佳！建議用高溫烘烤以達到這樣的效果^^ 自己動手做的時候可以多多了解自己的烤箱與食譜中的溫度差唷！
