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

[@alliewong1321]

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]

👍👍👍谢谢反馈🌹🌹🌹

[@EvaCheng-e4k]

非常棒，沒有太多奶油負擔，謝謝°

[@jin0601]

👋👋👋

[@sjjsuser2683]

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]

赶快安排做起来😋

[@張明瑚]

蘋果配肉桂是絕配絕對好吃！謝謝分享！

[@jin0601]

没错😋

[@朱珮禎-b6s]

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]

谢谢！跟着做肯定会是柔软的😋

[@jessicashen1461]

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]

等你反馈哦😋

[@mylam52]

用綿的切法很好👍 從前見過這樣切年糕，感謝🙏

[@susanstapleton7623]

Wonderful recipe. Can’t wait to try this one. Looks lovely. Love watching your videos. Thank you for sharing ❤️🌹

[@jin0601]

Thank you Susan for your always support 🌹🌹🌹

[@busybusy7025]

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]

真棒👍谢谢反馈🌹🌹🌹

[@busybusy7025]

@@jin0601 謝謝妳的教學

[@jin0601]

不客气🤝🤝🤝

[@hongsong5339]

这个周末按照你的视频一步步地做了，非常好吃😋谢谢🙏

[@jin0601]

👍👍👍感谢反馈🌹🌹🌹

[@Noble_Oh]

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]

自己做的无添加

[@yiwang1671]

做得真好👍比商店卖的都好！

[@eihayashi6856]

太漂亮了！很喜欢，周末一定试一试👍👍🌹

[@sue5939]

先點贊再看再學❤

[@jin0601]

谢谢

[@maggieleung4545]

又一次成功了！真好食！ 謝謝Jin 😊

[@jin0601]

👍👍👍谢谢反馈🌹

[@RedDragonVideos]

Apple cinnamon rolls are making my mouth water🤤. These would be requested often here. Thank you Jin. Have a wonderful weekend🙏🌞💞🐲🙋‍♂

[@jin0601]

My family loves it so much 😋 thank you Red Dragon for your always support 🌹🌹🌹

[@maozeidong]

🙏🙏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。

[@sauceapple5537]

Oh gosh, this is a terrific treat for people. Thanks for teaching us, Jin.

[@jin0601]

Welcome 🌹

[@maggieleung4545]

很想食啊 一定會試

[@RubyLiao0227]

看起來好好吃

[@jin0601]

确实好吃😋

[@zhoulina4055]

看着就好吃

[@jin0601]

谢谢🌹🌹🌹

[@christiney4416]

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]

肉桂是非常健康而且对身体有益的食材，试试吧！

[@christiney4416]

@@jin0601 只缺肉桂粉！周末走起😀！请问黄油软化需要多久？🙏🙏

[@jin0601]

@@christiney4416 看你室温如何了，大约30-1小时。

[@reneleong1370]

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]

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。

[@paulineee70]

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]

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]

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]

@@paulineee70 很开心你喜欢❤️慢慢做，你会越做越好👍

[@julietlow3338]

my family favourite

[@jin0601]

same😋

[@bettyzhang6296]

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]

暂时罪恶一下也无妨😛

[@jasonwang8851]

看馋了😋

[@jin0601]

确实好吃😋

[@chlin998]

哇！真的是配上一杯咖啡，再好不過了！

[@jin0601]

👍👍👍

[@lihuachang7367]

請問 可以用豆浆及植物奶油代替 嗎？

[@jin0601]

豆浆代替牛奶可以

[@annraj8289]

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]

Sorry I made mistake , I changed it , thank you. but you can use all purpose flour.

[@マルヤマ-y4f]

請問發酵只需放在恆溫的地方1小時以上嗎？

[@jin0601]

正常室温23度左右

[@amythien8072]

请问不加黄油可以吗？

[@jin0601]

最好按配方做

[@heqingmalloy6154]

请问不喜欢高金面粉可以用中金面粉吗

[@jin0601]

高筋怎么啦不喜欢😄

[@heqingmalloy6154]

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]

@@heqingmalloy6154 哦！这样啊！那你可以试试用中筋。

[@jthu8]

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]

不需要再搓长，直接平分9份就好，大约4cm一份。

[@jthu8]

@@jin0601 好的，謝謝！

[@akmhui7045]

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]

Yes you can, but Olive oil affects the taste.

[@akmhui7045]

@@jin0601 I’ll use extra light tasting olive oil which has no taste 😅. Thanks for reminding 🙏🏻👍🏻

[@akmhui7045]

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 ?

[@hl7508]

I stay in hot and humid country, so I use cold milk instead of warm milk ?

[@jin0601]

You can use room temperature milk

[@Luckyhappy9]

請問黃油是有盐黃油🧈還是沒盐黃油？

[@jin0601]

一般没有明确说明的都是指无盐黄油。

[@jinyunli3864]

请教豆蔻粉没有能用别的粉替代吗?

[@jin0601]

没有就不放，但是肉桂粉是必须的。

[@akmhui7045]

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]

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]

Thx so much for ur expert advic❤

[@akmhui7045]

Do

[@akmhui7045]

Do I need to add a little oil to fry the apples, sugar n cinnamon?

[@jin0601]

@@akmhui7045 yes, butter is better.

[@hl7508]

May I know what is the pan size dimension?

[@jin0601]

24.1cm×24.1cm×5cm

[@annieau6986]

请问jin, 烤盤的尺吋是多少呢？謝謝妳！

[@jin0601]

24cm方盘

[@meiwenfu1616]

请问方形烤盘是多大的？

[@jin0601]

24cm方盘

[@stellakao324]

什麼品種的蘋果？沒有仔？

[@jin0601]

自己去籽哦

[@fayez9878]

你的视频很让人有尝试的冲动，就不知道肉桂是什么？

[@jin0601]

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]

@@jin0601 谢谢你的回复！

[@sunnyy3982]

肉桂粉应该是Ground cinnamon

[@mumu-jb7os]

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]

一发可以，二发不建议。

[@mumu-jb7os]

@@jin0601 知道了， 谢谢 ：）

[@yueguilin3499]

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]

谢谢

[@yvonnely3500]

chinesse is better

[@yvonnely3500]

check weight