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We hope you got benefit from reading it, now let’s go back to maple syrup pecan cinnamon roll (tangzhong /water roux method) recipe. You can have maple syrup pecan cinnamon roll (tangzhong /water roux method) using 21 ingredients and 11 steps. Here is how you do that.
The ingredients needed to prepare Maple syrup pecan cinnamon roll (TangZhong /water roux method):
- Prepare Water roux paste
- Get Bread flour
- Get Milk or water 250 cc
- Get Bread dough
- Prepare Water roux paste
- Prepare Bread flour
- Use Active yeast
- Take Whole egg
- Prepare Milk
- Get Unsalted butter
- Get Vanilla paste
- Get Caster sugar
- Use Salt
- You need Topping
- Provide Maple syrup
- Take Pecan
- You need Mixed nuts
- Provide The filling
- Use Brown sugar
- Prepare Cinnamon powder
- Provide Unsalted butter
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.
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