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Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, maple syrup pecan cinnamon roll (tangzhong /water roux method). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Great recipe for Maple syrup pecan cinnamon roll (TangZhong /water roux method). TangZhong (Water roux) method is to cook flour in water or milk to form the paste. And then the paste is used to improve the texture of bread, making the bread soft and fluffy. Great recipe for Maple syrup pecan cinnamon roll (TangZhong /water roux method).

Maple syrup pecan cinnamon roll (TangZhong /water roux method) is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Maple syrup pecan cinnamon roll (TangZhong /water roux method) is something which I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook maple syrup pecan cinnamon roll (tangzhong /water roux method) using 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. Make ready Water roux paste
2. Make ready 50 g Bread flour
3. Make ready 150 cc Milk or water 250 cc
4. Get Bread dough
5. Take 100 g Water roux paste
6. Take 320 g Bread flour
7. Take 3 g Active yeast
8. Make ready 24 g Whole egg
9. Take 70 g Milk
10. Prepare 35 g Unsalted butter
11. Prepare 0.5 teaspoon Vanilla paste
12. Take 50 g Caster sugar
13. Prepare 0.5 teaspoon Salt
14. Take Topping
15. Take 60 g Maple syrup
16. Make ready 45 g Pecan
17. Make ready 2 Tablespoons Mixed nuts
18. Make ready The filling
19. Make ready 3 Tablespoons Brown sugar
20. Prepare 1 Tablespoon Cinnamon powder
21. Make ready 20 g Unsalted butter

T he softest, fluffiest rolls, thanks to the tangzhong technique: a roux made with flour and water, cooled and added to the dough to help give the bread a higher moisture content. See recipes for Maple syrup pecan cinnamon roll (TangZhong /water roux method) too. The pour-on maple icing for my cinnamon rolls is part of the wonderment of the whole thing: it's thin enough to run into the cracks and crevices of the warm rolls and turns the rolls into something incredibly special. You can substitute the honey for maple syrup to make maple sticky buns.

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.

The pour-on maple icing for my cinnamon rolls is part of the wonderment of the whole thing: it's thin enough to run into the cracks and crevices of the warm rolls and turns the rolls into something incredibly special. You can substitute the honey for maple syrup to make maple sticky buns. Light brown sugar can be substitued for the dark. You can use bread flour instead of all purpose if you want chewier buns. Try adding more spices like nutmeg, all spice, even ginger.

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