Hello everybody, I 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). It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Maple syrup pecan cinnamon roll (TangZhong /water roux method) is one of the most well liked of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Maple syrup pecan cinnamon roll (TangZhong /water roux method) is something that I’ve loved my entire life. They’re fine and they look wonderful.
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. These rolls are really soft, sticky and sweet, so if you love sticky buns, these are.
To get started with this particular recipe, we must prepare a few components. You can cook 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 Bread flour
- Make ready Milk or water 250 cc
- Prepare Bread dough
- Prepare Water roux paste
- Prepare Bread flour
- Get Active yeast
- Prepare Whole egg
- Take Milk
- Take Unsalted butter
- Prepare Vanilla paste
- Take Caster sugar
- Prepare Salt
- Get Topping
- Prepare Maple syrup
- Get Pecan
- Prepare Mixed nuts
- Get The filling
- Prepare Brown sugar
- Get Cinnamon powder
- Take Unsalted butter
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. Wrap leftovers in plastic wrap and freeze in an airtight bag as individual servings.
Instructions 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 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! Homemade Cinnamon Rolls with the Tangzhong technique are put together in a special way that results in longer shelf life. Make in a bread machine Why Make These Rolls: What's different about the method of mixing with the Tangzhong technique?
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