Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, maple syrup pecan cinnamon roll (tangzhong /water roux method). One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Tangzhong is a roux made by heating a small portion of the flour with water or milk. The method produced a very light and fluffy cinnamon roll. It had excellent rise with the finished rolls were just I'm thinking an orange almond or maple pecan roll would be more interesting.
Maple syrup pecan cinnamon roll (TangZhong /water roux method) is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Maple syrup pecan cinnamon roll (TangZhong /water roux method) is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can cook 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):
- Get Water roux paste
- Get 50 g Bread flour
- Take 150 cc Milk or water 250 cc
- Take Bread dough
- Get 100 g Water roux paste
- Take 320 g Bread flour
- Make ready 3 g Active yeast
- Prepare 24 g Whole egg
- Get 70 g Milk
- Get 35 g Unsalted butter
- Make ready 0.5 teaspoon Vanilla paste
- Prepare 50 g Caster sugar
- Make ready 0.5 teaspoon Salt
- Prepare Topping
- Take 60 g Maple syrup
- Take 45 g Pecan
- Make ready 2 Tablespoons Mixed nuts
- Prepare The filling
- Get 3 Tablespoons Brown sugar
- Make ready 1 Tablespoon Cinnamon powder
- Take 20 g Unsalted butter
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. This delicious recipe has been generously shared by one of our great cooks, Carina. She's always coming up with great recipes, and here we have Carina's Pecan Maple Syrup Cinnamon Rolls with a lovely Vanilla glaze.
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.
These rolls are really soft, sticky and sweet, so if you love sticky buns, these are. Homemade Cinnamon Rolls with the Tangzhong technique are put together in a special way that Cinnamon rolls are like donuts. They taste best the day made. But sometimes, you want or need to The Tangzhong method enables a higher ratio of liquid to flour. Starting with the paste mixture made.
So that’s going to wrap this up with this special food maple syrup pecan cinnamon roll (tangzhong /water roux method) recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
