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

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The ingredients needed to make Maple syrup pecan cinnamon roll (TangZhong /water roux method):

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

If so, how did you like. 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.

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 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. I'm having a serious maple moment. As in, I frequently find myself thinking "What would this be like with maple syrup on it?" or "what would this taste like if I swapped ___ for maple syrup?" or "hey, nobody is here to judge me, I'm gonna drink that maple syrup straight. Wrap leftovers in plastic wrap and freeze in an airtight bag as individual servings.

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