Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, maple syrup pecan cinnamon roll (tangzhong /water roux method). It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Maple syrup pecan cinnamon roll (TangZhong /water roux method) is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Maple syrup pecan cinnamon roll (TangZhong /water roux method) is something which I have loved my whole life. They are nice and they look fantastic.
Great recipe for Maple syrup pecan cinnamon roll (TangZhong /water roux method). TangZhong (Water roux) method is to cook flour in water or milk to form the paste. And then the paste is used to improve the texture of bread, making the bread soft and fluffy. Great recipe for Maple syrup pecan cinnamon roll (TangZhong /water roux method).
To begin with this recipe, we have to prepare a few ingredients. You can have maple syrup pecan cinnamon roll (tangzhong /water roux method) using 21 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Maple syrup pecan cinnamon roll (TangZhong /water roux method):
- Take Water roux paste
- Prepare 50 g Bread flour
- Make ready 150 cc Milk or water 250 cc
- Prepare Bread dough
- Make ready 100 g Water roux paste
- Get 320 g Bread flour
- Get 3 g Active yeast
- Prepare 24 g Whole egg
- Take 70 g Milk
- Take 35 g Unsalted butter
- Prepare 0.5 teaspoon Vanilla paste
- Prepare 50 g Caster sugar
- Take 0.5 teaspoon Salt
- Make ready Topping
- Get 60 g Maple syrup
- Make ready 45 g Pecan
- Get 2 Tablespoons Mixed nuts
- Prepare The filling
- Prepare 3 Tablespoons Brown sugar
- Prepare 1 Tablespoon Cinnamon powder
- Get 20 g Unsalted butter
In a medium-sized mixing bowl, combine the brown sugar and cinnamon. These maple pecan cinnamon rolls are soft, sweet and full of maple flavor.. Unlike traditional cinnamon rolls, these are filled with pure maple syrup a hint of maple extract, and toasted chopped pecans.. In a small microwave safe bowl (or glass measuring cup), combine the sugar, butter, water and milk.
Instructions to make Maple syrup pecan cinnamon roll (TangZhong /water roux method):
- Put bread flour and milk into a sauce pan and cook them until it turns thicker.
- Add all the bread dough ingredients (except the butter) in a bowl and use the mixer to make the dough.
- Add in the butter in and mix well.
- Keep beating the dough until it can stretch.
- Put the dough into a lightly oiled bowl and cover with clinging film or a damp cloth. Leave it in a warm place to rest for 60-90 minutes.
- Bake the pecan nuts in 160 °C oven for 10 minutes and then set aside.
- Get a bake tray and put in the maple syrup and nuts.
- Mix brown sugar and cinnamon powder into a bowl.
- Roll the dough out and brush it with some butter. Sprinkle the cinnamon sugar on the dough and then roll it up.
- Divide the dough into 6 pieces and put them into the syrup tray. Rest for 45 minutes.
- Use 180 °C oven to bake for 35-40 minutes. After baking, leave the bread in the tray to cool. And then get them out from the tray. Enjoy.
Unlike traditional cinnamon rolls, these are filled with pure maple syrup a hint of maple extract, and toasted chopped pecans.. In a small microwave safe bowl (or glass measuring cup), combine the sugar, butter, water and milk. Heat in the microwave until the. My icing is a simple mixture of confectioners' sugar, butter, maple syrup and a dash of milk. Place the rolls, cut side up, into the pan.
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