Maltose is a sugar made from grain, which not only has natural sweetness, but also inherits the nutrition of grain.
As a kind of grain, glutinous rice can tonify the middle energizer, invigorate the spleen and nourish the stomach, and promote the digestion and lactation of malt. Maltose boiled with pure glutinous rice is mild in nature, and has the effects of resolving phlegm, moistening lung, relieving cough, promoting digestion, lowering blood sugar, stopping morning sickness, promoting lactation and returning milk. It is suitable for patients with bad stomach, gastric ulcer or weak body, especially those who are prone to food accumulation.
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Today, Bian Xiao recommends several maltose snacks, which combine maltose that has been eliminated and coughed with daily diet. Simple and diverse operation, especially suitable for family and children to eat together.
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Malt digestive biscuits
Use a little malt to change the appearance and taste of biscuits.
Simple:
Health:
Help digestive biscuits suitable for all-day consumption.
This is the recipe of baking expert Junzhi. Looking back at his baking recipes, you will find that this is a person who is keen to use maltose instead of white sugar as a sweetener. Because of this, his formula will be adopted by many people who also attach importance to healthy baking. Maltose has the functions of promoting digestion and moistening lung. Coupled with whole wheat flour, eating a few more biscuits like this will not increase the burden on your body, nor will it make you fat or bloated.
Ingredients: 65g of flour, 75g of whole wheat flour, 65g of butter, 25g of whole egg liquid, 30g of brown sugar, 0g of maltose10g, and 2.5ml of baking powder.
The picture comes from the internet.
manufacture
Mixing flour and baking powder, and sieving;
After the butter becomes soft, add brown sugar and maltose, beat with an egg beater until fluffy, pour in the whole egg liquid twice, and beat thoroughly twice;
Pour flour into butter, stir well, mix into dough, and put it in refrigerator for cold storage 1 hour;
Roll the refrigerated dough into dough with a thickness of 0.3 cm, and cut it into squares with a knife die;
Put the biscuits on the baking tray, fork out some holes and let the biscuit dough stand for 20 minutes. At the same time, preheat the oven, heat up and down 180 degrees, and bake 12 minutes.
The picture comes from the internet.
/Bian Xiao Duo sentence/
The purpose of crossing the hole with a fork is to make the biscuit exhaust well when heated, so as to avoid expansion and cracking. In addition, the heat of each oven is different, so you must always pay attention to the whole process of the first baking. If there are signs of over-fire or under-fire, reverse the situation as soon as possible.
Maltose? Lollipop!
Let the original sweetness moisten the taste buds that are not yet full.
Simple:
Health:
Snacks that don't get angry/stick your teeth/moisten your lungs and promote digestion
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If you are worried that there are too many pigments in lollipops on the market, and the sugar is unknown, you may gain weight and grow cavities if you eat too much. You may wish to cook by yourself and make candy for your loved ones and carefully cared-for babies. When the little guy eats happily, his heart can be put down slowly.
Ingredients: freshly squeezed pear juice 200g, maltose 50g, brown sugar 1 50g (about 3 pieces), non-stick biscuit mould1piece;
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Making:
Filtering freshly squeezed pear juice to remove floating foam, and pouring it into a non-stick pan together with brown sugar and maltose;
Boil on medium heat, then simmer on low heat, while stirring constantly, the color of malt syrup will gradually deepen;
Dip chopsticks in sugar, put them in water to harden quickly, and then leave the fire;
Pour the syrup into the mold, let it cool and harden, and then take it out for eating.
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/Bian Xiao Duo sentence/
Boiling sugar is a very hard thing. If you have been cooking sugar and making candied haws with me since last autumn, it will be sweet to cook and stir-fry for the people you love.
Pande Mi
French white toast
Maltose version of white bread, the smell of French bakery
Simple:
Health:
Natural and simple/better than the original flavor/suitable for breakfast
The picture comes from the internet.
Every day begins with an ordinary morning. This morning is not suitable for gorgeous icing and heavy weight. White bread, which is more suitable for plain and natural, is as soft as a cloud, and children's faces are generally moderately naive. There is such a kind of white bread, just like people who drink hundreds of glasses of wine and thousands of glasses of beer, only feel that ordinary is happiness.
More importantly, we attach importance to eating and the feeling after eating. From this point of view, simple white bread will cheer you up, instead of being immersed in sleepy calories and greasy feeling for a long time like eating cream cheese.
Ingredients: 300g of high gluten flour, 30g of maltose, 5g of salt, 3g of yeast, 20g of butter, and 0/70g of water/kloc.
Making:
Dissolve maltose in hot water, mix all materials except butter with maltose water, and knead dough automatically or by hand with a bread machine until gluten expands initially;
Add the softened butter to the dough and continue to knead the dough until a transparent film (the legendary hand-torn film) can be pulled out;
Cover the dough with a wet cloth, put it in a warm place for fermentation, and take it out and exhaust when it is twice as big;
Divide into two or three equal parts, knead and let stand for 20 minutes;
Roll the dough into an oval shape, then fold it into long strips, roll it up, discharge it into toast box, and ferment it again until it is full;
Preheat the oven to 180 degrees and bake for about 45 minutes.
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/Bian Xiao Duo sentence/
People who are worried that the crust is too dark can bake bread around 10? About 15 minutes, turn on the oven, and quickly put tin foil on the toast lid (except the lid that comes with toast box).
Chen Cao's health lies in his daily life ~