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@shwa2021: Drdent whitening strips

shwa2021
shwa2021
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Monday 17 August 2026 16:05:30 GMT
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Pumpkin spice buns with cheesecake filling. pumkin shaped buns with biscoff cheesecake filling #pumpkinseason #pumkinspice #pumpkinbread #bakingrecipe #fypシ゚viral Dough recipe * ¾ cup whole milk, warm (105–110°F) * 2¼ tsp active dry yeast (1 packet) * ½ cup granulated sugar, divided * ¾ cup pumpkin purée * 1 large egg + 1 egg yolk, room temperature * ⅓ cup unsalted butter, softened * 1½ tsp vanilla extract * 3 cups bread flour + up to ½ cup more if needed * ¾ tsp salt * 2 tsp ground cinnamon * ½ tsp ground ginger * ½ tsp ground nutmeg * ⅛ tsp ground cloves 🍰 Cheesecake Filling * 8 oz cream cheese, softened * ½ cup powdered sugar * 1½ tsp vanilla extract * 1 tbsp heavy cream * Pinch of salt ✨ For Shaping & Finishing * Food-safe kitchen twine * 1 egg + 1 tbsp milk, for egg wash * 2 tbsp melted butter * ¼ cup granulated sugar * 1 tsp cinnamon * Cinnamon sticks, broken into small pieces for the pumpkin stems (remove before eating) ⸻ 1. Activate the Yeast Warm the milk to 105–110°F. It should feel warm, but not hot. Mix together the warm milk, yeast, and 1 tablespoon of the measured sugar. Let sit for 5–10 minutes, until the mixture looks foamy. 2. Make the Pumpkin Dough Add the remaining sugar, pumpkin purée, egg, egg yolk, softened butter, and vanilla to the yeast mixture. Mix until combined. In a separate bowl, combine: 3 cups bread flour + salt + cinnamon + ginger + nutmeg + cloves. Gradually add the dry ingredients to the pumpkin mixture until a soft dough forms. 3. Knead Knead the dough for 8–10 minutes, until smooth and stretchy. The dough should feel soft and slightly tacky, but shouldn’t be wet or sticking heavily to your hands. Don’t add too much flour! Start with 3 cups and only add more 1 tablespoon at a time if the dough truly needs it. I used approximately 3–3½ cups total. Adding too much flour will make the buns dry and dense instead of soft and fluffy. 4. First Rise Place the dough in a lightly greased bowl and cover. Let rise in a warm place for 60–90 minutes, or until doubled in size. 5. Shape the Pumpkins 🎃 Gently punch down the risen dough and divide it into 10–12 equal pieces. Roll each piece into a smooth ball. Lightly grease your food-safe kitchen twine, then loosely wrap each dough ball 4 times to create 8 pumpkin sections. Don’t tie the twine tightly! Leave room for the dough to expand. 6. Second Rise Place the pumpkin buns on a parchment-lined baking sheet. Cover loosely and let rise for another 30–45 minutes, until noticeably puffy. Meanwhile, preheat the oven to 350°F. 7. Egg Wash & Bake Whisk together: 1 egg + 1 tablespoon milk Gently brush the egg wash over each bun. Bake at 350°F for 18–23 minutes, or until the buns are fluffy, baked through, and beautifully golden. Let them cool for about 10 minutes, then carefully cut and remove the twine. 8. Make the Cheesecake Filling 🍰 While the buns cool, beat together the softened cream cheese, powdered sugar, vanilla, heavy cream, and a pinch of salt. Beat until smooth, creamy, and fluffy. Transfer the cheesecake filling to a piping bag. 9. Fill the Buns Make a small hole in the top center of each pumpkin bun. Insert your piping tip into the hole and pipe the cheesecake filling directly into the center. Fill them generously—you want that creamy cheesecake center when you pull the bun apart. 10. Finish the Pumpkins 🎃✨ Brush the warm buns lightly with melted butter. Mix together: ¼ cup granulated sugar + 1 tsp cinnamon Sprinkle the cinnamon sugar over the buns. Finally, place a small piece of cinnamon stick into the hole at the top to create the pumpkin stem. Cinnamon-stick stems are decorative—remove before eating.
Pumpkin spice buns with cheesecake filling. pumkin shaped buns with biscoff cheesecake filling #pumpkinseason #pumkinspice #pumpkinbread #bakingrecipe #fypシ゚viral Dough recipe * ¾ cup whole milk, warm (105–110°F) * 2¼ tsp active dry yeast (1 packet) * ½ cup granulated sugar, divided * ¾ cup pumpkin purée * 1 large egg + 1 egg yolk, room temperature * ⅓ cup unsalted butter, softened * 1½ tsp vanilla extract * 3 cups bread flour + up to ½ cup more if needed * ¾ tsp salt * 2 tsp ground cinnamon * ½ tsp ground ginger * ½ tsp ground nutmeg * ⅛ tsp ground cloves 🍰 Cheesecake Filling * 8 oz cream cheese, softened * ½ cup powdered sugar * 1½ tsp vanilla extract * 1 tbsp heavy cream * Pinch of salt ✨ For Shaping & Finishing * Food-safe kitchen twine * 1 egg + 1 tbsp milk, for egg wash * 2 tbsp melted butter * ¼ cup granulated sugar * 1 tsp cinnamon * Cinnamon sticks, broken into small pieces for the pumpkin stems (remove before eating) ⸻ 1. Activate the Yeast Warm the milk to 105–110°F. It should feel warm, but not hot. Mix together the warm milk, yeast, and 1 tablespoon of the measured sugar. Let sit for 5–10 minutes, until the mixture looks foamy. 2. Make the Pumpkin Dough Add the remaining sugar, pumpkin purée, egg, egg yolk, softened butter, and vanilla to the yeast mixture. Mix until combined. In a separate bowl, combine: 3 cups bread flour + salt + cinnamon + ginger + nutmeg + cloves. Gradually add the dry ingredients to the pumpkin mixture until a soft dough forms. 3. Knead Knead the dough for 8–10 minutes, until smooth and stretchy. The dough should feel soft and slightly tacky, but shouldn’t be wet or sticking heavily to your hands. Don’t add too much flour! Start with 3 cups and only add more 1 tablespoon at a time if the dough truly needs it. I used approximately 3–3½ cups total. Adding too much flour will make the buns dry and dense instead of soft and fluffy. 4. First Rise Place the dough in a lightly greased bowl and cover. Let rise in a warm place for 60–90 minutes, or until doubled in size. 5. Shape the Pumpkins 🎃 Gently punch down the risen dough and divide it into 10–12 equal pieces. Roll each piece into a smooth ball. Lightly grease your food-safe kitchen twine, then loosely wrap each dough ball 4 times to create 8 pumpkin sections. Don’t tie the twine tightly! Leave room for the dough to expand. 6. Second Rise Place the pumpkin buns on a parchment-lined baking sheet. Cover loosely and let rise for another 30–45 minutes, until noticeably puffy. Meanwhile, preheat the oven to 350°F. 7. Egg Wash & Bake Whisk together: 1 egg + 1 tablespoon milk Gently brush the egg wash over each bun. Bake at 350°F for 18–23 minutes, or until the buns are fluffy, baked through, and beautifully golden. Let them cool for about 10 minutes, then carefully cut and remove the twine. 8. Make the Cheesecake Filling 🍰 While the buns cool, beat together the softened cream cheese, powdered sugar, vanilla, heavy cream, and a pinch of salt. Beat until smooth, creamy, and fluffy. Transfer the cheesecake filling to a piping bag. 9. Fill the Buns Make a small hole in the top center of each pumpkin bun. Insert your piping tip into the hole and pipe the cheesecake filling directly into the center. Fill them generously—you want that creamy cheesecake center when you pull the bun apart. 10. Finish the Pumpkins 🎃✨ Brush the warm buns lightly with melted butter. Mix together: ¼ cup granulated sugar + 1 tsp cinnamon Sprinkle the cinnamon sugar over the buns. Finally, place a small piece of cinnamon stick into the hole at the top to create the pumpkin stem. Cinnamon-stick stems are decorative—remove before eating.


These are the moments @A@Allison James
These are the moments @A@Allison James
#fyp #4u #7allii المعامله من انهارده تقدرني اقدرك 👌 #ريشا_كوستا #سماره_ناو
#fyp #4u #7allii المعامله من انهارده تقدرني اقدرك 👌 #ريشا_كوستا #سماره_ناو
Dụng cụ 6 trong 1 em bào giúp hiện đại hóa đồ dùng bếp và tiết kiệm chi phí thời gian#awacook #dogiadung #tiktokviral
Dụng cụ 6 trong 1 em bào giúp hiện đại hóa đồ dùng bếp và tiết kiệm chi phí thời gian#awacook #dogiadung #tiktokviral
Moisturizer Crystal secret wardah beuhh #wardah #localbrand #fyp #wibgajian #fyppppppppppppppppppppppp
Moisturizer Crystal secret wardah beuhh #wardah #localbrand #fyp #wibgajian #fyppppppppppppppppppppppp

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