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Maltose is a grain brewed sugar, in addition to endowed with natural sweetness, but also inherited the nutrition of grain.

As a grain, glutinous rice replenishes the middle, strengthens the spleen and nourishes the stomach, while malt eliminates food and neutralizes the middle and promotes breast milk. Pure glutinous rice boiled malt sugar is mild in nature, has the effect of eliminating phlegm, moistening the lungs, removing coughs, eliminating accumulation, lowering blood sugar, relieving pregnancy vomiting, inducing lactation, and restoring breast milk, which is suitable for people with poor stomach and intestines, gastric ulcers, or those who are weak in body, especially those who are prone to accumulation of food.

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Today, I recommend a few maltose snack recipes, maltose and daily diet to eliminate coughing, easy to operate, fancy, especially suitable for families and children to eat together.

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Malt digestive biscuits

With a little malt, change the look and taste of the biscuits

Ease:

Healthiness:

Suitable for all-day eating digestive biscuits

This is the recipe of the bakery expert Jun Zhi, and after looking at his baking recipes, you'll see that it's a recipe of a man who's keen on replacing granulated sugar and other sugars with maltose, which is the most popular form of sugar in the world. maltose as a sweetener instead of sugar, for example. It is for this reason that his recipe has been adopted by so many people who also value healthy baking. Maltose already has the effect of eliminating food and moisturizing the lungs, coupled with whole wheat flour, so that the production of a little more than a few small cookies will not add to the burden of the body, not fat, not bloating.

Materials: 65 grams of flour, 75 grams of whole wheat flour, 65 grams of butter, 25 grams of whole egg, 30 grams of brown sugar, 10 grams of maltose, 2.5 milliliters of baking powder

Production

Flour, baking powder mixing sifted;

When the butter is softened, add brown sugar and maltose, whisk until fluffy!

Pour the flour into the whipped butter, toss to coat, form a dough, and chill in the refrigerator for 1 hour;

Roll the chilled dough into a 0.3cm-thick circle, and cut out squares with a cutter;

Place the cookies on a baking sheet, and fork over the holes to set the cookies in the center of the baking sheet for 20 minutes.

Images from the web

/Editorials/

The reason for the fork holes is to allow the cookies to vent well when heated and to avoid dropsy and rupture. Also, each oven has a different heat level, so be sure to keep an eye on them the whole time the first time they are baked, and if there are any signs of over or undercooking, be the first to save the day.

Malt? Lollipops!

Let the raw sweetness nourish the not-yet-abundant taste buds

Ease:

Health:

No fire/non-sticky teeth/moisturizing snack

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If you're worried that commercially available lollipops have too much pigmentation and unknown sugar content, and that you'll gain weight and develop cavities if you eat too many of them, why not make them by hand for the sake of the people you love, and for the babies you take care of? For their own carefully cared for baby boiled sugar sugar. The little one to eat happy, since the heart can slowly put.

Materials: 200 grams of freshly squeezed pear juice, 50 grams of maltose, 150 grams of brown sugar (3 or so), non-stick cookie molds;

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Production:

Filtering the pear juice, and brown sugar, maltose, and poured into a non-stick pan;

Opening the medium-high heat to cook, and then turn to a small fire to simmer slowly, while stirring, the color will gradually increase. The color of the maltose syrup will gradually deepen;

Use chopsticks to dip into the sugar, drop it into the water to harden quickly, then remove from the heat;

Inject the syrup into the molds, and let it cool and harden before you take it down to eat.

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/Editorial more words/

Boiling sugar is a very hard thing, if you follow me from last fall to boil sugar homemade sugar gourd words, but in order to the beloved boiling and cooking and frying, standing to the waist is tired, stirring to the arm to lift can not, the heart is also sweet.

Painde mie

Painde mie (French white toast)

Maltose version of white bread, the flavor of the French bakery

Easy degree:

Healthy degree:

Natural and simple/better than the original flavor/suitable for breakfast

Image from the network

Everyday is opened by a more Ordinary morning is opened, such a morning is not suitable for gorgeous flipping sugar, heavy heavy, more suitable for the plain and natural white bread, cloud-like soft, children's faces generally have the right amount of naivety. There is such a white bread, just like the people who have drunk a hundred drinks and a thousand brews, only to feel ordinary that is happy.

More importantly, we value eating, but also the feeling after eating, from this point of view, green and white simple white bread will make you uplifted, unlike after eating cream cheese, long drowned in drowsy heat and greasy feeling can not be extricated.

Materials: 300g high gluten flour, 30g maltose, 5g salt, 3g yeast, 20g butter, 170g water

Production:

Dissolve the maltose in hot water, mix all the ingredients except for the butter with the maltose water, and knead the dough with the automatic kneading program of the bread maker or by hand until the gluten initially expands;

Add the softened butter to the dough and continue kneading.

Add the softened butter to the dough and continue kneading until you can pull out a clear film (the legendary hand-torn film);

Cover the dough with a damp cloth and leave it to rise in a warm place until it doubles in size, then take it out and vent it;

Divide the dough into two or three equal parts, knead it and leave it to rest for 20 minutes;

Put the dough into an oval shape, then roll it into a strip and roll it out, then put it into a toast box side by side and leave it to rise again until it is full;

Place the dough into a toast box. Preheat oven to 180 degrees Celsius and bake for about 45 minutes.

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/Editorial Words

If you are worried about the coloring of the bread crust, you can turn on the oven and quickly cover the toast box with tinfoil (unless the box comes with its own lid) after the bread has been baked for about 10?15 minutes or so.

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