BEST! PUMPKIN STICKY BUN!
Pumpkin Sticky Bun
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
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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