BEST! PUMPKIN STICKY BUN!
Dough
Pumpkin Sticky Buns
Bahan
Cinnamon filling:
Sticky sauce (recipe by preppy kitchen):
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur tepung roti dengan ragi instan dan aduk sebentar supaya raginya tidak langsung bersentuhan dengan garam.
- Masukkan gula pasir, susu bubuk, dan garam lalu aduk sebentar.
- Masukkan telur dan pumpkin kukus yang sudah dihaluskan, lalu tuang susu dingin bertahap sambil memperhatikan konsistensi adonannya.
- Masukkan mentega tawar lalu uleni sampai adonannya kalis dan halus.
- Bulatkan adonan lalu resting 30 menit, kemudian simpan di kulkas sekitar setengah jam supaya lebih dingin dan mudah digilas.
- Masak brown sugar, mentega tawar, madu, dan garam di api kecil sambil terus diaduk sampai semuanya larut dan sausnya smooth.
- Tuang sticky sauce ke loyang yang sudah dialasi baking paper dan dipoles butter tipis, lalu ratakan.
- Cincang kasar kacang walnut lalu taburi di atas sausnya.
- Campur brown sugar dengan cinnamon powder untuk isian, lalu aduk sampai rata.
- Gilas adonan roti yang dingin di atas silpat menjadi persegi panjang dengan sisi sekitar 46 sampai 48 cm sambil membuang anginnya.
- Tutup adonan yang sudah digilas lalu istirahatkan 10 menit supaya glutennya rileks.
- Oles permukaan adonan dengan butter yang banyak lalu taburi cinnamon sugar sampai rata.
- Gulung adonan memanjang lalu ukur dan potong menjadi 12 bagian menggunakan benang.
- Susun potongan roti di loyang berisi sticky sauce dengan pola 4 x 3, tekan sedikit, lalu tutup dan resting 30 sampai 40 menit sampai saling menempel.
- Panaskan oven di suhu 170 sampai 180 derajat lalu panggang 25 sampai 30 menit sampai golden brown, tutup dengan aluminium foil kalau terlalu cepat cokelat.
- Balikkan loyang ke atas cooling rack beralas baking paper supaya karamelnya mengalir menyelimuti rotinya.
Ingredients
Cinnamon filling:
Sticky sauce (recipe by preppy kitchen):
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Combine the bread flour with the instant yeast and stir briefly so the yeast does not touch the salt directly.
- Add the sugar, milk powder and salt and stir briefly.
- Add the egg and the steamed, mashed pumpkin, then pour in the cold milk gradually while watching the dough consistency.
- Add the unsalted butter and knead until the dough is smooth and passes the window pane test.
- Round the dough and rest it for 30 minutes, then chill it for about half an hour so it is colder and easier to roll.
- Cook the brown sugar, unsalted butter, honey and salt over low heat, stirring constantly, until everything dissolves and the sauce is smooth.
- Pour the sticky sauce into a tin lined with baking paper and brushed with butter, then spread it level.
- Roughly chop the walnuts and scatter them over the sauce.
- Mix the brown sugar with the cinnamon for the filling until even.
- Roll the chilled dough on a silicone mat into a rectangle about 46 to 48 cm along one side, pressing out the air as you go.
- Cover the rolled dough and rest it for 10 minutes so the gluten relaxes.
- Spread plenty of butter over the surface and scatter the cinnamon sugar evenly over it.
- Roll the dough up lengthwise, then measure and cut it into 12 pieces using thread.
- Arrange the rolls in the tin over the sticky sauce in a 4 x 3 pattern, press them lightly, then cover and rest for 30 to 40 minutes until they touch.
- Preheat the oven to 170 to 180C and bake for 25 to 30 minutes until golden brown, covering with foil if they brown too fast.
- Invert the tin onto a cooling rack lined with baking paper so the caramel runs down over the buns.
Mode Masak
Dough
Pumpkin Sticky Buns
BEST! PUMPKIN STICKY BUN!
BEST! PUMPKIN STICKY BUN!
Bahan
Cinnamon filling:
Sticky sauce (recipe by preppy kitchen):
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur tepung roti dengan ragi instan dan aduk sebentar supaya raginya tidak langsung bersentuhan dengan garam.
- Masukkan gula pasir, susu bubuk, dan garam lalu aduk sebentar.
- Masukkan telur dan pumpkin kukus yang sudah dihaluskan, lalu tuang susu dingin bertahap sambil memperhatikan konsistensi adonannya.
- Masukkan mentega tawar lalu uleni sampai adonannya kalis dan halus.
- Bulatkan adonan lalu resting 30 menit, kemudian simpan di kulkas sekitar setengah jam supaya lebih dingin dan mudah digilas.
- Masak brown sugar, mentega tawar, madu, dan garam di api kecil sambil terus diaduk sampai semuanya larut dan sausnya smooth.
- Tuang sticky sauce ke loyang yang sudah dialasi baking paper dan dipoles butter tipis, lalu ratakan.
- Cincang kasar kacang walnut lalu taburi di atas sausnya.
- Campur brown sugar dengan cinnamon powder untuk isian, lalu aduk sampai rata.
- Gilas adonan roti yang dingin di atas silpat menjadi persegi panjang dengan sisi sekitar 46 sampai 48 cm sambil membuang anginnya.
- Tutup adonan yang sudah digilas lalu istirahatkan 10 menit supaya glutennya rileks.
- Oles permukaan adonan dengan butter yang banyak lalu taburi cinnamon sugar sampai rata.
- Gulung adonan memanjang lalu ukur dan potong menjadi 12 bagian menggunakan benang.
- Susun potongan roti di loyang berisi sticky sauce dengan pola 4 x 3, tekan sedikit, lalu tutup dan resting 30 sampai 40 menit sampai saling menempel.
- Panaskan oven di suhu 170 sampai 180 derajat lalu panggang 25 sampai 30 menit sampai golden brown, tutup dengan aluminium foil kalau terlalu cepat cokelat.
- Balikkan loyang ke atas cooling rack beralas baking paper supaya karamelnya mengalir menyelimuti rotinya.
Ingredients
Cinnamon filling:
Sticky sauce (recipe by preppy kitchen):
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Combine the bread flour with the instant yeast and stir briefly so the yeast does not touch the salt directly.
- Add the sugar, milk powder and salt and stir briefly.
- Add the egg and the steamed, mashed pumpkin, then pour in the cold milk gradually while watching the dough consistency.
- Add the unsalted butter and knead until the dough is smooth and passes the window pane test.
- Round the dough and rest it for 30 minutes, then chill it for about half an hour so it is colder and easier to roll.
- Cook the brown sugar, unsalted butter, honey and salt over low heat, stirring constantly, until everything dissolves and the sauce is smooth.
- Pour the sticky sauce into a tin lined with baking paper and brushed with butter, then spread it level.
- Roughly chop the walnuts and scatter them over the sauce.
- Mix the brown sugar with the cinnamon for the filling until even.
- Roll the chilled dough on a silicone mat into a rectangle about 46 to 48 cm along one side, pressing out the air as you go.
- Cover the rolled dough and rest it for 10 minutes so the gluten relaxes.
- Spread plenty of butter over the surface and scatter the cinnamon sugar evenly over it.
- Roll the dough up lengthwise, then measure and cut it into 12 pieces using thread.
- Arrange the rolls in the tin over the sticky sauce in a 4 x 3 pattern, press them lightly, then cover and rest for 30 to 40 minutes until they touch.
- Preheat the oven to 170 to 180C and bake for 25 to 30 minutes until golden brown, covering with foil if they brown too fast.
- Invert the tin onto a cooling rack lined with baking paper so the caramel runs down over the buns.
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