The practice of maltose syrup is mainly food additives, when the main food production means as a supplement added to the food, common maltose syrup as a supplement added to the production of family food are:

Ma Touer, Ma Touer's practice for the following: hairy egg sugar dough raw materials: 150 grams of wheat flour, 2 eggs, 30 grams of sugar, 1 tablespoon of maltose syrup, 1 / 4 tablespoons of yeast, 2 tablespoons of warm water, 1 / 2 tablespoons of yeast, 1 / 2 tablespoons of sugar, 1 tablespoon of sugar, 1 / 2 tablespoons of sugar, 1 / 2 tablespoons of sugar. 4 tablespoons, 2 tablespoons of warm water.

Dead dough (unleavened): 150g wheat flour, 80g cold water.

First, the process of making the dough:

1, take 150 grams of wheat flour and put it in a mixing bowl, crack 2 eggs into it

2, put 30 grams of sugar, take 1 tablespoon of maltose syrup and put it in a bowl, add 2 tablespoons of lukewarm water to make the maltose water

3, put 1/4 teaspoon of yeast in the maltose water and mix it well, leave it for 5 minutes. Let stand for 5 minutes to dissolve the yeast in the sugar water

4. Pour the yeast and maltose water onto the flour and stir with chopsticks so that the flour absorbs the maltose water and forms snowflakes

5. Knead all the dough flakes together with your hands to form a smooth surface

6. Cover the dough with a piece of plastic wrap and leave it in a warm place to rise until it doubles in size

7, Use your finger to poke a small hole in the dough, the dough does not shrink, "egg sugar dough" is fermented

8, another 150 grams of flour, add about 80 grams of cold water in small batches, stirring to form a floury flakes.

Second, the process of making the pasta dosage:

9, the fermented "egg sugar dough" on the board, with the hands of the round and flattened, and rolling pin rolled into a large round cake about 0.5 cm thick

10, and the good "dead" dough Brush an even layer of cooking oil on the "sugar dough"

12. Fold the two doughs back to the center so that the "dead dough" wraps around the "sugar dough" to form a hinge shape

13. The dough is divided into strips of even thickness

14, take a strip of dosage, twist the seal and pinch it tightly

Third, the deep-frying process of Ma Duo'er:

15, put a moderate amount of vegetable oil in the super pot, and heat it up to 150 degrees over high heat

16, insert a chopstick into the pot, and the surface of oil around the chopstick fluctuates, and a small amount of oil splatters can be raised.

17, put the "momtouer noodles" in the frying pan, medium heat frying

18, during the chopsticks from time to time to turn over, frying until the noodles fluffy hair up, and the surface of the golden

19, with chopsticks, the "momtouer