Maltose and Corn Square Toast
Boy: Mummy, I think daddy is the boss... and I'm the small boss.
Mum: Am I the slave of all bosses?
Boy: No! You are the adviser of all bosses.
... LOL!
It is true that my bosses at home don't get to choose what they eat at home. I'm the one who decide what to cook and serve at home. Most often, they are not fussy with my decision but on some occasions, I will get requests for specific cravings. Typically, my son likes everything with chocolate or corn and my husband likes everything that is Asian. This bread is a fusion of their requests. It is Asian bread made with corn and my son likes to call this the "corny" bread... LOL!
I have baked this Asian corn bread recipe for more than once using two different sugars, maltose and golden syrup, mainly because I thought that golden syrup is a great substitution for maltose... or maybe not. Maltose is commonly known as a main component for beer brewing and also commonly used in Asian cooking as sugar glaze for Asian roasts. On the other hand, golden syrup is a thick, amber-coloured form of sugar syrup, made in the process of refining sugar cane. Being a common baking ingredient and this is why I used golden syrup to substitute Maltose at first, thinking that buying Maltose just to bake this bread might seems unnecessary. Subsequently, my golden syrup and corn bread baking has eventually prompted me to try baking with maltose...
The dough made with either sugars are very sticky and soft. Although both dough are too wet to shape, both develop to form moist and nice bread texture. The one with golden syrup has a nice golden colour on its crust and inside with a QQ-spongy texture. The one with maltose is fairer in colour especially when it was baked using a pullman tin. It has a light crust with soft and fluffy inside. Taste-wise, the one with golden syrup is better with sweet and salty caramel taste whereas addition of maltose in the other loaf is not as obvious as the golden syrup ones. Interesting that two different sugars can produce two quite-different breads. Both are great but personally, I would prefer the one with maltose for its extra fluffy texture.
Mum: Am I the slave of all bosses?
Boy: No! You are the adviser of all bosses.
... LOL!
It is true that my bosses at home don't get to choose what they eat at home. I'm the one who decide what to cook and serve at home. Most often, they are not fussy with my decision but on some occasions, I will get requests for specific cravings. Typically, my son likes everything with chocolate or corn and my husband likes everything that is Asian. This bread is a fusion of their requests. It is Asian bread made with corn and my son likes to call this the "corny" bread... LOL!
I have baked this Asian corn bread recipe for more than once using two different sugars, maltose and golden syrup, mainly because I thought that golden syrup is a great substitution for maltose... or maybe not. Maltose is commonly known as a main component for beer brewing and also commonly used in Asian cooking as sugar glaze for Asian roasts. On the other hand, golden syrup is a thick, amber-coloured form of sugar syrup, made in the process of refining sugar cane. Being a common baking ingredient and this is why I used golden syrup to substitute Maltose at first, thinking that buying Maltose just to bake this bread might seems unnecessary. Subsequently, my golden syrup and corn bread baking has eventually prompted me to try baking with maltose...
The dough made with either sugars are very sticky and soft. Although both dough are too wet to shape, both develop to form moist and nice bread texture. The one with golden syrup has a nice golden colour on its crust and inside with a QQ-spongy texture. The one with maltose is fairer in colour especially when it was baked using a pullman tin. It has a light crust with soft and fluffy inside. Taste-wise, the one with golden syrup is better with sweet and salty caramel taste whereas addition of maltose in the other loaf is not as obvious as the golden syrup ones. Interesting that two different sugars can produce two quite-different breads. Both are great but personally, I would prefer the one with maltose for its extra fluffy texture.
Now, are my bosses at home happy with my choice? With these breads, they are!
Here's recipe adapted mostly from the book, The Second book of Baking for Beginner by Carol, original in Chinese language, now briefly translated to English.
Makes two 20cm x 10cm x 10cm loaf or square toast
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| My maltose and corn square toast |
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| The "interesting" ingredients of this bread |
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| Maltose and golden syrup are not the same at all and in fact very different! |
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| Baking this recipe with golden syrup |
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| Baking this recipe with maltose |
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| One recipe, two sugars, two different results |
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| Maltose and corn breads - They looks very different even baking two different baking tins. |
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| Thumb up! Corny? Full of corns and not corny at all... LOL! |
Here's recipe adapted mostly from the book, The Second book of Baking for Beginner by Carol, original in Chinese language, now briefly translated to English.
Makes two 20cm x 10cm x 10cm loaf or square toast
(Note: Original is half of this recipe but I like to double up to make two loaves)
540g (plus 2 tbsp if dough is too sticky) bread flour
60g all purpose flour (I used Italian OO)
4 tbsp maltose or golden syrup
2 eggs
1 tsp dried yeast
20g milk powder
30g sugar
1 tsp salt
60g butter, cut into small pieces
300ml water
240g corn kernels
200g overnight sponge dough*
Instead of kneading by hand as illustrated in the book, I've placed all my ingredients into my bread-maker and use "dough" setting to knead for at least 45 mins and prove the dough for 1 hr.
Divide dough into 2 (or 6), shape them into round shape and cover them with moist cloth and allow them to rest for 10 min.
Roll each divided dough to long logs and roll them loosely towards front. Place them with seam side down into lightly oiled baking tin.
Prove for another 50-60 min or until the baking tin is 80% full.
Preheat oven to 210°C (or 180°C fan forced).
Place the cover of the tin when the baking tin is 90% full and bake for 40min.
Remove the bread immediately from baking tin when it was baked and allow it to cool completely on a wire rack.
To make *200g overnight sponge dough:
125g bread flour
1g salt
75ml water
1/4 tsp dried yeast
Instead of kneading by hand, I've placed all overnight sponge ingredients into my bread-maker and use "dough" setting to knead and prove the dough for 3-4 hr. Store dough in the fridge, overnight until required.
Happy Baking
540g (plus 2 tbsp if dough is too sticky) bread flour
60g all purpose flour (I used Italian OO)
4 tbsp maltose or golden syrup
2 eggs
1 tsp dried yeast
20g milk powder
30g sugar
1 tsp salt
60g butter, cut into small pieces
300ml water
240g corn kernels
200g overnight sponge dough*
Instead of kneading by hand as illustrated in the book, I've placed all my ingredients into my bread-maker and use "dough" setting to knead for at least 45 mins and prove the dough for 1 hr.
Divide dough into 2 (or 6), shape them into round shape and cover them with moist cloth and allow them to rest for 10 min.
Roll each divided dough to long logs and roll them loosely towards front. Place them with seam side down into lightly oiled baking tin.
Prove for another 50-60 min or until the baking tin is 80% full.
Preheat oven to 210°C (or 180°C fan forced).
Place the cover of the tin when the baking tin is 90% full and bake for 40min.
Remove the bread immediately from baking tin when it was baked and allow it to cool completely on a wire rack.
To make *200g overnight sponge dough:
125g bread flour
1g salt
75ml water
1/4 tsp dried yeast
Instead of kneading by hand, I've placed all overnight sponge ingredients into my bread-maker and use "dough" setting to knead and prove the dough for 3-4 hr. Store dough in the fridge, overnight until required.
Happy Baking
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