How to Prepare Ultimate Maple syrup pecan cinnamon roll (TangZhong /water roux method)


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Maple syrup pecan cinnamon roll (TangZhong /water roux method)
Maple syrup pecan cinnamon roll (TangZhong /water roux method)

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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. To make maple syrup pecan cinnamon roll (tangzhong /water roux method) you only need 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):
  1. Take Water roux paste
  2. Get Bread flour
  3. You need Milk or water 250 cc
  4. Prepare Bread dough
  5. You need Water roux paste
  6. Prepare Bread flour
  7. Use Active yeast
  8. Provide Whole egg
  9. You need Milk
  10. Take Unsalted butter
  11. Prepare Vanilla paste
  12. Prepare Caster sugar
  13. You need Salt
  14. Get Topping
  15. Prepare Maple syrup
  16. You need Pecan
  17. You need Mixed nuts
  18. You need The filling
  19. Take Brown sugar
  20. You need Cinnamon powder
  21. You need Unsalted butter
Instructions 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.

For the filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and maple syrup together on medium-high speed until combined and creamy. Add the sugar and cinnamon, beating until combined. Spread the maple mixture all over the dough. Drizzle Maple syrup over nuts, season with sea salt. Remove from the ove and with a spoon, give the nuts a gentle stir to evenly coat the nuts with the syrup then allow to completely cool.

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