Hello everybody, it’s O’Neill, welcome to my recipe website. Today, we’re going to prepare a distinctive dish, momi nutmeg bun for brunch. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
MOMI NUTMEG BUN FOR BRUNCH is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They’re nice and they look fantastic. MOMI NUTMEG BUN FOR BRUNCH is something that I’ve loved my entire life.
These classic buns are as good for brunch as they are mid-afternoon with a cup of joe. Just the smell of these buns cooking brings me back to chilly fall afternoons, getting home from school and walking into a house filled with the smell of cinnamon, sugar, and toasted nuts. This is the closest and best substitute for nutmeg.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook momi nutmeg bun for brunch using 23 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make MOMI NUTMEG BUN FOR BRUNCH:
- Take STEP 1
- Prepare 1 cup WARM MILK
- Make ready 2 tbsp DRY YEAST
- Take 1 tbsp ICING
- Get BOWL 1
- Make ready 2 EGGS
- Prepare 1/2 cup SALTED BUTTER / MARGARINE
- Get 3 tbsp VEGE OIL
- Get 1 tbsp SHORTENING
- Take 5 cup FLOUR
- Take 1 tbsp NUTMEG POWDER
- Make ready 1/4 cup ICING
- Prepare 1/4 cup BROWN SUGAR
- Get 1/2 tsp FINE SALT
- Get EGG WASH
- Take 1 EGG
- Take 1 tsp NUTMEG POWDER
- Take 2 tbsp WARM WATER
- Get 1 tsp MUSTARD
- Prepare 1 tsp STOCK POWDER
- Make ready SPRINKLE ON TOP OF EGG WASH
- Get 1 SOME THYME
- Make ready 1 NUTMEG POWDER
Thinking of adding nutmeg to your baby's diet but you are sceptical about it? Yes, nutmeg can be very beneficial for your little one. If Momi Ramen were a house of worship, its altar would be the slab of pork belly atop the noodle house's communal wooden table. In this Brickell kitchen, massive kettles of tonkotsu broth — a silky, opaque liquid made with pork bones and gleaming globs of fat — bubble away and simmer for hours.
Instructions to make MOMI NUTMEG BUN FOR BRUNCH:
- Warm up fresh milk then add into the mixing bowl. Add in the icing and dry yeast, give them a little whisk to simply get them desolved. Cover with kitchen towel and let them rest around 10 minutes to bubble
- Once done, mix the flour and the salt then add into the yeast follows by the rest of the ingredients. Knead them to mix all. Stuff them into a plastict bag and close them tight. Let them sit to raise double for about 60 minutes
- Preheat oven to 190/380, on a floured surface, knead them onto small balls weight to 50gm each and arrange on a floured pan. Cover them again with a plastict wrap and let them sit again for 15 minutes to reraise double
- Once done, make couple of cut with a scissor (should set sort of horns) spread the egg wash all over them and sprinkle with some nutmeg powder and thyme then bake them at 190/380 for 15 minutes or until they turn golden brownish
- Serve with some gravy or they would work just fine with butter and jem
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