去年答應 @小呂的覓食日常做一個肉桂卷的，結果拖著拖著就答應到了今年，實在是非常抱歉呀。正好假期哪哪都去不了，索性替小呂同學拔了這顆老草~
肉桂卷溫暖甜蜜，是值得做一整個秋冬的面包。相比傳統肉桂卷重糖重油，這款肉桂卷的糖、油含量盡可能降低，熱量負擔不會太大。內餡的巧克力醬中和了部分肉桂濃烈的香辛味道，口感更加柔和美味。材料簡簡單單，新手做起來也毫無壓力哦~
【注意】
1、肉桂卷面包需要搟開卷起，因此面團含水量不宜過高，以免整形困難。
2、內餡的甜度已足夠，所以為了降低熱量，面團本身不含細砂糖和黃油，如有需要請自行添加。
3、我的肉桂糖中肉桂粉和糖的比例是1:5，個人感覺這個比例口感剛剛好，喜歡重口味肉桂卷的小伙伴可增加肉桂粉的分量。
【烘焙參數】
分量：6個
模具：圓形紙托（底直徑8.5cm，高3cm）
溫度和時間：普通烤箱中層，上下火180度18分鐘

用料

面團

高筋面粉

200克

全麥粉（細麩）

50克

3克

酵母

3克

牛奶

150克

全蛋液

25克

蜂蜜

10克

內餡

黑巧克力

25克

核桃

50克

肉桂糖

肉桂粉

4克

紅糖粉

20克

秋冬限定款面包——巧克力肉桂卷的做法

1. 先來做一些準備工作：
   紅糖粉和肉桂粉混合均勻。

1. 核桃切成小粒。

1. 黑巧克力切碎放入小奶鍋。

1. 小火加熱十幾秒至巧克力融化。

1. 面團材料混合放入面包機揉面20分鐘。不需要揉出膜，表面光滑即可。

1. 松弛15分鐘，搟開成約30×20cm的長方形。

1. 表面抹一層巧克力醬。注意底邊壓薄，不要抹醬。

1. 均勻鋪上肉桂糖。這里建議用面粉篩操作，比手撒會更均勻一些。
2. https://weibo.com/ttarticle/p/show?id=2309405163476422361118
   https://weibo.com/ttarticle/p/show?id=2309405163476413710355
   https://weibo.com/ttarticle/p/show?id=2309405163476417904735
   https://weibo.com/ttarticle/p/show?id=2309405163476405584026
   https://weibo.com/ttarticle/p/show?id=2309405163476405321809
   https://weibo.com/ttarticle/p/show?id=2309405163476392738885
   https://weibo.com/ttarticle/p/show?id=2309405163476376223891
   https://weibo.com/ttarticle/p/show?id=2309405163476321435695
   https://weibo.com/ttarticle/p/show?id=2309405163476283949226
   https://weibo.com/ttarticle/p/show?id=2309405163476271104061
   https://weibo.com/ttarticle/p/show?id=2309405163476254326913
   https://weibo.com/ttarticle/p/show?id=2309405163476229161081
   https://weibo.com/ttarticle/p/show?id=2309405163476191674502
   https://weibo.com/ttarticle/p/show?id=2309405163476174897350
   https://weibo.com/ttarticle/p/show?id=2309405163476124565646
   https://weibo.com/ttarticle/p/show?id=2309405163476120371304
   https://weibo.com/ttarticle/p/show?id=2309405163476111982660
   https://weibo.com/ttarticle/p/show?id=2309405163476091011206
   https://weibo.com/ttarticle/p/show?id=2309405163476040417297
   https://weibo.com/ttarticle/p/show?id=2309405163476023640106
   https://weibo.com/ttarticle/p/show?id=2309405163476011319421
   https://weibo.com/ttarticle/p/show?id=2309405163476002930716
   https://weibo.com/ttarticle/p/show?id=2309405163475948142625
   https://weibo.com/ttarticle/p/show?id=2309405163475940016263
   https://weibo.com/ttarticle/p/show?id=2309405163475939753996
   https://weibo.com/ttarticle/p/show?id=2309405163475927171103
   https://weibo.com/ttarticle/p/show?id=2309405163475881033739
   https://weibo.com/ttarticle/p/show?id=2309405163475868713029
   https://weibo.com/ttarticle/p/show?id=2309405163475855867949
   https://weibo.com/ttarticle/p/show?id=2309405163475789021237
   https://weibo.com/ttarticle/p/show?id=2309405163475780632618
   https://weibo.com/ttarticle/p/show?id=2309405163475776176283
   https://weibo.com/ttarticle/p/show?id=2309405163475755204672
   https://weibo.com/ttarticle/p/show?id=2309405163475717718205
   https://weibo.com/ttarticle/p/show?id=2309405163475709329482
   https://weibo.com/ttarticle/p/show?id=2309405163475705135306
   https://weibo.com/ttarticle/p/show?id=2309405163475654803514
   https://weibo.com/ttarticle/p/show?id=2309405163475646414881
   https://weibo.com/ttarticle/p/show?id=2309405163475642220607
   https://weibo.com/ttarticle/p/show?id=2309405163475558072415
   https://weibo.com/ttarticle/p/show?id=2309405163475545751607
   https://weibo.com/ttarticle/p/show?id=2309405163475541295229
   https://weibo.com/ttarticle/p/show?id=2309405163475541295173
   https://weibo.com/ttarticle/p/show?id=2309405163475461603495
   https://weibo.com/ttarticle/p/show?id=2309405163475457671350
   https://weibo.com/ttarticle/p/show?id=2309405163475449020629
   https://weibo.com/ttarticle/p/show?id=2309405163475386368083
   https://weibo.com/ttarticle/p/show?id=2309405163475361202210
   https://weibo.com/ttarticle/p/show?id=2309405163475356745871
   https://weibo.com/ttarticle/p/show?id=2309405163475356745835

1. 再鋪一層核桃碎。

1. 自上而下卷起成柱形。每隔3.3cm做一個刀切標記。

1. 用鋸齒刀按標記位置切開，一共6份。

1. 切面朝上，用手按壓一下放入紙托。

1. 溫度35度，濕度75%環境下發酵50分鐘。

1. 放入預熱好的烤箱中層，上下火180度18分鐘。烤好后篩上一層糖粉裝飾即可。

小貼士