89 lines
3.0 KiB
HTML
89 lines
3.0 KiB
HTML
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<header>
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<h1> Stickybuns </h1>
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<h2> Last Modified: June 29, 2022</h2>
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</header>
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<article>
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have you heard of him?
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<h2 id="tangzhong">Tangzhong</h2>
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<h3 id="ingredients">Ingredients</h3>
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<ul>
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<li>1.5 tbsp (15g) flour</li>
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<li>1.5 tbsp (20g) milk</li>
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<li>1.5 tbsp (20g) water</li>
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</ul>
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<h2 id="procedure">Procedure</h2>
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<ol>
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<li>Get out eggs so that they are at room temp later (see dough)</li>
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<li>Add all tangzhong ingredients to a small saucepan</li>
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<li>Put the saucepan on medium heat and whisk until tacky
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<ul>
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<li>This step does not take long</li>
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</ul>
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</li>
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<li>Let cool to room temp</li>
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</ol>
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<h2 id="dough">Dough</h2>
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<h3 id="ingredients-1">Ingredients</h3>
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<ul>
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<li>2.5 tsp (9g) dry yeast</li>
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<li>0.5 cup (120mL) lukewarm milk (around 98°F / 37°C)</li>
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<li>3 cup (443g) flour</li>
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<li>3 tbsp (44g) granulated sugar</li>
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<li>0.75 tsp (2g) fine sea salt</li>
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<li>2.5 tbsp (55g) water</li>
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<li>2 eggs (room temperature)</li>
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<li>3.5 tbsp (50g) unsalted butter (softened)</li>
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</ul>
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<h3 id="procedure-1">Procedure</h3>
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<ol start="5">
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<li>Heat milk to 90–95°F</li>
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<li>Add yeast to milk, stir, and let sit 10 minutes</li>
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<li>Whisk salt and sugar into flour in a mixing bowl</li>
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<li>Put bowl in stand mixer w/ dough hook jawn</li>
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<li>Add tangzhong, milk, yeast mixture, and eggs</li>
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<li>Mix at low speed, scraping sides when needed</li>
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<li>Increase speed to medium when dough becomes cohesive</li>
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<li>Gradually add butter (1 tbsp at a time)</li>
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<li>Mix until fully incorporated, then continue mixing for an additional 5–7 minutes</li>
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<li>Place on an unflowered surfaced and slide the dough around to form a ball</li>
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<li>Put in a lightly greased bowl and cover with a damp towel</li>
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<li>Let sit at room temp 1–2 hours until doubled</li>
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</ol>
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<h2 id="glaze">Glaze</h2>
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<h3 id="ingredients-2">Ingredients</h3>
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<ul>
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<li>0.5 cup (115g) unsalted butter</li>
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<li>0.5 cup (115g) packed brown sugar</li>
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<li>3 tbsp (51g) honey</li>
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</ul>
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<h3 id="procedure-2">Procedure</h3>
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<ol start="17">
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<li>Add glaze ingredients to a medium saucepan, then stir over medium heat until combined</li>
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<li>Let glaze cool</li>
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</ol>
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<h2 id="filling">Filling</h2>
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<h3 id="ingredients-3">Ingredients</h3>
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<ul>
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<li>5 tbsp (70g) unsalted butter (gently melted)</li>
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<li>0.5 cup (125g) dark brown sugar</li>
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<li>2.5 tsp (5g) cinnamon</li>
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<li>Pinch of ground allspice</li>
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<li>Pinch of ground nutmeg</li>
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</ul>
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<h3 id="procedure-3">Procedure</h3>
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<ol start="19">
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<li>Put dough on a floured surfaced, cover and let sit for 10 minutes</li>
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<li>Roll dough into a rectangle 0.25in thick</li>
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<li>Melt butter and brush onto surface (butter should not be hot)</li>
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<li>Mix other filling ingredients in a bowl</li>
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<li>Sprinkle filling on dough</li>
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<li>Tightly roll up dough, slightly seal each end</li>
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<li>Cut of each end, then cut log into 9 equally sized rolls (may be less)</li>
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<li>Grease a 9x9 cake pan or a round cake pan</li>
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<li>Pour glaze into bottom of pan</li>
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<li>Arrange rolls equally spaced in pan</li>
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<li>Bake at 350°F for 30–35 minutes</li>
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</ol>
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</article>
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