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

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 {The Simple Ways to Be Healthy. Becoming A Healthy Eater

Can Fast Food Be Healthy?

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

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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