Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, maple syrup pecan cinnamon roll (tangzhong /water roux method). One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
These maple pecan cinnamon rolls are soft, sweet and full of maple flavor. They're loaded with toasted pecans and topped with silky icing. Unlike traditional cinnamon rolls, these are filled with pure maple syrup a hint of maple extract, and toasted chopped pecans.
Maple syrup pecan cinnamon roll (TangZhong /water roux method) is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Maple syrup pecan cinnamon roll (TangZhong /water roux method) is something that I have loved my entire life.
To get started with this particular recipe, we have to first 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 can achieve that.
The ingredients needed to make Maple syrup pecan cinnamon roll (TangZhong /water roux method):
- Prepare Water roux paste
- Prepare 50 g Bread flour
- Take 150 cc Milk or water 250 cc
- Take Bread dough
- Make ready 100 g Water roux paste
- Take 320 g Bread flour
- Make ready 3 g Active yeast
- Get 24 g Whole egg
- Prepare 70 g Milk
- Make ready 35 g Unsalted butter
- Make ready 0.5 teaspoon Vanilla paste
- Make ready 50 g Caster sugar
- Make ready 0.5 teaspoon Salt
- Prepare Topping
- Get 60 g Maple syrup
- Get 45 g Pecan
- Prepare 2 Tablespoons Mixed nuts
- Get The filling
- Take 3 Tablespoons Brown sugar
- Prepare 1 Tablespoon Cinnamon powder
- Take 20 g Unsalted butter
These rolls are really soft, sticky and sweet, so if you love sticky buns, these are. I'm having a serious maple moment. As in, I frequently find myself thinking "What would this be like with maple syrup on it?" or "what would this taste like if I swapped ___ for maple syrup?" or "hey, nobody is here to judge me, I'm gonna drink that maple syrup straight. Homemade Cinnamon Rolls with the Tangzhong technique are put together in a special way that results in longer shelf life.
Steps 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.
Make in a bread machine Why Make These Rolls: What's different about the method of mixing with the Tangzhong technique? Begin by making a paste mixture using half of. These cinnamon rolls have the flavors of fall & the ooey-goodness of regular rolls without the carbs and added sugar. There's nothing like a delicious, warm cinnamon roll. The way that your teeth sink into the layers of buttery, flakey dough, brown sugar and the glaze is everything!
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