Step-by-Step Guide to Make Super Quick Homemade Maple syrup pecan cinnamon roll (TangZhong /water roux method) - Free Download

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Before you jump to Maple syrup pecan cinnamon roll (TangZhong /water roux method) recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Save Money In The Kitchen.

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We hope you got insight 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):

1. Prepare of Water roux paste.
2. You need 50 g of Bread flour.
3. Provide 150 cc of Milk or water 250 cc.
4. Get of Bread dough.
5. Prepare 100 g of Water roux paste.
6. Get 320 g of Bread flour.
7. Use 3 g of Active yeast.
8. Provide 24 g of Whole egg.
9. Get 70 g of Milk.
10. Get 35 g of Unsalted butter.
11. Provide 0.5 teaspoon of Vanilla paste.
12. Use 50 g of Caster sugar.
13. You need 0.5 teaspoon of Salt.
14. You need of Topping.
15. You need 60 g of Maple syrup.
16. Take 45 g of Pecan.
17. You need 2 Tablespoons of Mixed nuts.
18. Provide of The filling.
19. You need 3 Tablespoons of Brown sugar.
20. Take 1 Tablespoon of Cinnamon powder.
21. Get 20 g of Unsalted butter.

Steps to make Maple syrup pecan cinnamon roll (TangZhong /water roux method):

1. Put bread flour and milk into a sauce pan and cook them until it turns thicker..
2. Add all the bread dough ingredients (except the butter) in a bowl and use the mixer to make the dough..
3. Add in the butter in and mix well..
4. Keep beating the dough until it can stretch..
5. 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..
6. Bake the pecan nuts in 160 °C oven for 10 minutes and then set aside..
7. Get a bake tray and put in the maple syrup and nuts..
8. Mix brown sugar and cinnamon powder into a bowl..
9. Roll the dough out and brush it with some butter. Sprinkle the cinnamon sugar on the dough and then roll it up..
10. Divide the dough into 6 pieces and put them into the syrup tray. Rest for 45 minutes..
11. 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..

I'm talking about the pure stuff. It's the only kind we keep on hand because it's much more. My icing is a simple mixture of confectioners' sugar, butter, maple syrup and a dash of milk. These cinnamon rolls are fluffy and soft, thanks to the use of an Asian "tang zhong" method which involves making a water roux starter. Sticky buns & cinnamon rolls To make the tangzhong: Combine both the ingredients in a small saucepan, and whisk until no lumps remain.

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