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Next, mix up the brown-sugar-cinnamon filling. Then, pour half the batter into a 9-by 13-inch pan, top it with the filling, and pour the remaining batter on top. ... The cake was delicious—a ...
Saigon cinnamon is used primarily for its aromatic bark, which has a taste quite similar to that of C. cassia, but with a more pronounced and complex aroma. In Vietnamese cuisine , Saigon cinnamon bark is an important ingredient in the broth used to make phở , a popular noodle soup dish.
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For filling, combine brown sugar, cinnamon, flour and salt. Turn dough onto a lightly floured surface; roll into a 24×12-in. rectangle. Spread butter to within 1/2 in. of edges; sprinkle with ...
A cinnamon roll consists of a rolled sheet of yeast-leavened dough onto which a cinnamon and sugar mixture (and brown sugar, raisins or other ingredients in some cases) is sprinkled over a thin coat of butter. The dough is then rolled, cut into individual portions and baked. The deep fried version is cinnamon roll or cinnamon bun doughnut.
Cinnamomum cassia, called Chinese cassia or Chinese cinnamon, is an evergreen tree originating in southern China and widely cultivated there and elsewhere in South and Southeast Asia. [2] It is one of several species of Cinnamomum used primarily for its aromatic bark, which is used as a spice .
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Vietnamese cuisine encompasses the foods and beverages originated from Vietnam. Meals feature a combination of five fundamental tastes (ngũ vị): sweet, salty, bitter, sour, and spicy. The distinctive nature of each dish reflects one or more elements (such as nutrients and colors), which are also based around a five-pronged philosophy.
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