@centricmedia.id: Teknologi cetak 3D kini merambah industri pangan. Perfecta, anak usaha Steakholder Foods asal Israel, mulai menjual daging alternatif berbahan nabati hasil cetak 3D di supermarket wilayah timur laut Amerika Serikat. Produknya meliputi steak marmer, filet mignon, dada ayam, hingga patty salmon. Seluruhnya berbahan tumbuhan, dijual dalam kondisi beku, dan dirancang menyerupai daging asli dari segi bentuk serta tekstur. Satu kemasan steak marmer seberat 8,8 ons mengandung 26 gram protein dan dibanderol sekitar US$10. Namun, produk ini masih mengandung gandum dan kedelai sehingga tidak cocok bagi orang yang alergi terhadap kedua bahan tersebut. Selain Perfecta, Novameat dari Barcelona mengembangkan daging nabati cetak 3D, sedangkan Revo Foods dari Wina berfokus pada alternatif makanan laut berbahan tumbuhan. Meski ramai dikaitkan dengan AI di media sosial, teknologi ini lebih berfokus pada inovasi pangan yang berpotensi mengubah cara makanan alternatif diproduksi dan dibentuk menyerupai produk hewani. SC: akademicryptonews #printer3d #daging #america #newsupdates

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**COZYTOBER EP. 5 | GIANT PUMPKIN CINNAMON ROLLS** Big, fluffy, melt-in-your-mouth pumpkin cinnamon rolls stuffed with buttery cinnamon sugar and covered in homemade cream cheese frosting. The secret? A simple tangzhong that makes these ridiculously soft! **INGREDIENTS** **Tangzhong:** 1/2 cup milk, 3 tbsp bread flour **Dough:** 3/4 cup warm milk, 2 1/4 tsp active dry yeast, 2 tbsp brown sugar, 1/2 cup pumpkin purée, 1 egg + 1 yolk, 1 tsp vanilla, 4 cups bread flour, 1/4 cup brown sugar, 1 tsp salt, 1 tsp cinnamon, 1/4 tsp nutmeg, 6 tbsp softened butter **Filling:** 8 tbsp softened butter, 1 cup dark brown sugar, 2 tbsp cinnamon, 1/4 tsp salt, 1 tsp vanilla **Before Baking:** 1/3 cup warm heavy cream **Frosting:** 6 oz cream cheese, 4 tbsp butter, 1 1/2 cups powdered sugar, 1 tsp vanilla, pinch of salt, 1–2 tbsp heavy cream **DIRECTIONS** 1. Cook tangzhong ingredients over medium-low heat until thick, about 2–3 minutes. Cool. 2. Combine warm milk, yeast, and 2 tbsp brown sugar. Let foam 5–10 minutes. 3. Mix yeast mixture, tangzhong, pumpkin, egg, yolk, vanilla, flour, remaining sugar, and spices. Knead 5 minutes, gradually add butter, then knead 7–10 more minutes until elastic. 4. Cover and rise 60–90 minutes until doubled. 5. Mix filling ingredients. Roll dough into an 18×14 rectangle, spread filling, roll tightly, and slice into 8 giant rolls. 6. Place in a greased 9×13 pan. Rise 45–75 minutes until puffy. 7. Pour warm cream over rolls and bake at 350°F for 25–32 minutes until golden. 8. Beat frosting ingredients until smooth. Spread over slightly cooled rolls and enjoy! Save this recipe for your next cozy fall morning! #Cozytober #PumpkinCinnamonRolls #FallBaking #CoolKitchenBro
**COZYTOBER EP. 5 | GIANT PUMPKIN CINNAMON ROLLS** Big, fluffy, melt-in-your-mouth pumpkin cinnamon rolls stuffed with buttery cinnamon sugar and covered in homemade cream cheese frosting. The secret? A simple tangzhong that makes these ridiculously soft! **INGREDIENTS** **Tangzhong:** 1/2 cup milk, 3 tbsp bread flour **Dough:** 3/4 cup warm milk, 2 1/4 tsp active dry yeast, 2 tbsp brown sugar, 1/2 cup pumpkin purée, 1 egg + 1 yolk, 1 tsp vanilla, 4 cups bread flour, 1/4 cup brown sugar, 1 tsp salt, 1 tsp cinnamon, 1/4 tsp nutmeg, 6 tbsp softened butter **Filling:** 8 tbsp softened butter, 1 cup dark brown sugar, 2 tbsp cinnamon, 1/4 tsp salt, 1 tsp vanilla **Before Baking:** 1/3 cup warm heavy cream **Frosting:** 6 oz cream cheese, 4 tbsp butter, 1 1/2 cups powdered sugar, 1 tsp vanilla, pinch of salt, 1–2 tbsp heavy cream **DIRECTIONS** 1. Cook tangzhong ingredients over medium-low heat until thick, about 2–3 minutes. Cool. 2. Combine warm milk, yeast, and 2 tbsp brown sugar. Let foam 5–10 minutes. 3. Mix yeast mixture, tangzhong, pumpkin, egg, yolk, vanilla, flour, remaining sugar, and spices. Knead 5 minutes, gradually add butter, then knead 7–10 more minutes until elastic. 4. Cover and rise 60–90 minutes until doubled. 5. Mix filling ingredients. Roll dough into an 18×14 rectangle, spread filling, roll tightly, and slice into 8 giant rolls. 6. Place in a greased 9×13 pan. Rise 45–75 minutes until puffy. 7. Pour warm cream over rolls and bake at 350°F for 25–32 minutes until golden. 8. Beat frosting ingredients until smooth. Spread over slightly cooled rolls and enjoy! Save this recipe for your next cozy fall morning! #Cozytober #PumpkinCinnamonRolls #FallBaking #CoolKitchenBro

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