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@meken04110: Móc inox bọc nhựa cho bé #mocinox #mocchobe #moctreem

Mẹ Tăm & bé Bin 🌈
Mẹ Tăm & bé Bin 🌈
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Saturday 25 July 2026 06:58:14 GMT
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huyn2235
huyên :
Mua 20 moc đc kg e
2026-09-20 08:32:26
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Cooking spray 1/2 cup milk, warmed to 110° 1 (0.25-oz.) packet active dry yeast 4 1/2 cups all-purpose flour, plus more for surface 1/2 cup granulated sugar 1/4 cup packed brown sugar 2 tsp. kosher salt 1 cup pumpkin puree 1 large egg, room temperature 4 Tbsp. butter, softened FOR FILLING: 1/2 cup (1 stick) butter, softened 3/4 cup packed brown sugar 2 Tbsp. ground cinnamon 1/2 tsp. kosher salt 1/4 tsp. ground nutmeg 1/4 tsp. ground cloves 1/2 cup chopped pecans FOR ICING: 4 oz. cream cheese, softened 4 Tbsp. butter, softened 1 cup powdered sugar Pinch kosher salt 2 Tbsp. maple syrup Step 1 Grease a medium bowl with cooking spray and set aside. In a small bowl, sprinkle yeast on top of warm milk and let sit until foamy, 5 minutes. Step 2 Add flour, sugars, and salt to the bowl of a stand mixer and whisk together. Add yeast mixture, pumpkin, and egg to dry ingredients and mix on medium speed with the dough hook. Add butter 1 tablespoon at a time, letting each one mix in thoroughly before adding the next. Continue to mix on medium-high speed until a smooth dough forms, about 10 minutes. Dough will still be sticky but will be stretching and pulling from sides of the bowl. Place dough in prepared bowl, cover with a clean kitchen towel and let rest for 1 or 1 ½ hours. Dough won’t quite double, but will grow in size and should slowly spring back when poked. Step 3 Meanwhile, make filling: In a medium bowl, use a rubber spatula to combine butter, brown sugar, cinnamon, salt, nutmeg, and cloves. Step 4 Preheat oven to 400°. Grease a 9”-x-13” baking pan with cooking spray. Flour a clean work surface and turn dough out onto surface and sprinkle with more flour. Roll dough out into a 18”-x-14” rectangle. Spread filling all over dough using an offset spatula. Top with chopped pecans. Starting on a long end, roll dough up tightly into a log. Trim ends and cut into 12 cinnamon rolls, about 1 ½” wide each. Place rolls into prepared pan, cut side up, and cover with a kitchen towel. Let rise until doubled, 30 more minutes.
Cooking spray 1/2 cup milk, warmed to 110° 1 (0.25-oz.) packet active dry yeast 4 1/2 cups all-purpose flour, plus more for surface 1/2 cup granulated sugar 1/4 cup packed brown sugar 2 tsp. kosher salt 1 cup pumpkin puree 1 large egg, room temperature 4 Tbsp. butter, softened FOR FILLING: 1/2 cup (1 stick) butter, softened 3/4 cup packed brown sugar 2 Tbsp. ground cinnamon 1/2 tsp. kosher salt 1/4 tsp. ground nutmeg 1/4 tsp. ground cloves 1/2 cup chopped pecans FOR ICING: 4 oz. cream cheese, softened 4 Tbsp. butter, softened 1 cup powdered sugar Pinch kosher salt 2 Tbsp. maple syrup Step 1 Grease a medium bowl with cooking spray and set aside. In a small bowl, sprinkle yeast on top of warm milk and let sit until foamy, 5 minutes. Step 2 Add flour, sugars, and salt to the bowl of a stand mixer and whisk together. Add yeast mixture, pumpkin, and egg to dry ingredients and mix on medium speed with the dough hook. Add butter 1 tablespoon at a time, letting each one mix in thoroughly before adding the next. Continue to mix on medium-high speed until a smooth dough forms, about 10 minutes. Dough will still be sticky but will be stretching and pulling from sides of the bowl. Place dough in prepared bowl, cover with a clean kitchen towel and let rest for 1 or 1 ½ hours. Dough won’t quite double, but will grow in size and should slowly spring back when poked. Step 3 Meanwhile, make filling: In a medium bowl, use a rubber spatula to combine butter, brown sugar, cinnamon, salt, nutmeg, and cloves. Step 4 Preheat oven to 400°. Grease a 9”-x-13” baking pan with cooking spray. Flour a clean work surface and turn dough out onto surface and sprinkle with more flour. Roll dough out into a 18”-x-14” rectangle. Spread filling all over dough using an offset spatula. Top with chopped pecans. Starting on a long end, roll dough up tightly into a log. Trim ends and cut into 12 cinnamon rolls, about 1 ½” wide each. Place rolls into prepared pan, cut side up, and cover with a kitchen towel. Let rise until doubled, 30 more minutes.
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