已经减糖！单个热量约250大卡！
最大限度的放纵美式肉桂卷
甜味用零卡糖，不淋糖浆与糖霜。
听巧儿的话，锡兰肉桂 拼配 中国肉桂 香味绝绝子。
巧克力碎 增加风味。
牛奶汤种 与 中筋面粉 不干不硬。
如此配方 服！
PS：此配方可做20个 直径7cm左右的肉桂卷
用料
1.牛奶汤种
中筋面粉（总面粉量10%）
60g
牛奶
260g
2.主面团
牛奶汤种（加热过程会挥发）
310g
中筋面粉
600g
砂糖（发酵用不建议换代糖）
80g
海盐
10g
干酵母
8g
常温牛奶
130g
常温全蛋（约2个大号鸡蛋）
100g
常温蛋黄（约2个大号蛋黄）
40g
常温无盐黄油
100g
3.肉桂糖馅儿
常温无盐黄油
180g
海盐
2g
红糖（有风味的甜不建议减）
130g
零卡糖（乐甘健）
70g
锡兰肉桂粉
18g
中国肉桂粉
18g
可可粉（法芙娜）
10g
香草精（没有可不加）
2滴
巧克力币（法芙娜70％圭那亚）
80g
绝绝子肉桂卷的做法
- 1.牛奶汤种：不粘锅中加牛奶和面粉搅匀，蛋抽搅匀后一定换硅胶铲，不要伤锅。
- 中小火加热
- 持续搅拌至沸腾，底部起小泡，彻底糊化（100°）
- 关火，盛出，贴保鲜膜，冰箱放凉
- 2.主面团：除黄油外所有食材放入厨师机面缸中，厨师机低速搅3min，转中速搅5min，中途刮缸1-2次。
- 加黄油，厨师机低速搅3min，面团吃进黄油后转中速搅2-3min，确认有初步薄膜，面团离缸即可
- 取出面团，滚圆，面盆抹点油，放入面团
- 进发酵箱或温度较高的地方30°发酵1小时，转入冰箱冷藏1-2小时（熟成）
- 3.肉桂糖馅儿：肉桂风味来源于肉桂醇，是油溶性香味，所以黄油请不要减。
馅儿食材放入小号搅拌缸。
- 手持搅拌器or厨师机蛋抽打发，至羽毛状，蓬松柔软
- 台面撒手粉
- 从冰箱取出面团
- 擀平成50×70cm（肉桂卷准备卷5圈）
- 用小刮刀点抹肉桂糖馅儿
- https://worldartcom.com/se2mo/2025-05-05-1762.html
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- 抹匀，最后从上到下抹平
- 巧克力币称重
- 切碎
- 距上边10cm撒一条巧克力碎，间隔10cm再撒一条巧克力碎，间隔10cm再撒一条巧克力碎
- 由上到下卷起，用手和刮板配合，刮板沾一点手粉，封口捏紧。
台面再撒薄薄手粉，滚一下面卷，使内馅儿更均匀。
- 确保面卷与台面无粘连，用牙线圈掉两头不齐的部分，然后按2.5cm一段标记面卷
- 再用牙线圈断
- 两头小的可以单烤，不破坏整体码放
- 垫烘焙纸，预留拎起来的量，
进发酵箱30°发酵到肉桂卷基本靠到一起（一共发酵约50min），25min后预热烤箱190°
- 再25min后，准备全蛋液
- 肉桂卷四周刷全蛋液
- 180°烤23-25min，最后5min观察上色情况（上色不够可移到上层），烤到褐色
- 烤完立刻取出放烤架，如果卷心凸起，趁热用硅胶铲轻轻拍下去，晾5min不烫手时拎起烘焙纸取出至烤架or直接用烤架翻转。
最后可撒糖粉增加风味，我就不加了。
- 翻面也展示一下，黄黄的美美的，卷的匀匀的，馅儿也基本不流失。
- 沿着卷卷拉开，内陷儿爆满，面包体软，香味浓郁！
- 咬一口！完全停不下来！我是一口气吃了仨
