The effect of putting maltose in the filling of moon cakes, can the maltose used to make moon cakes

Maltose syrup. The sweetness is low, the hygroscopicity is low, the moisturizing property is high, and the maltose with a molecule of crystal water is very stable, increasing the moisturizing properties. Add maltose syrup to the mooncake filling to make pastries.

Fresh and tasty. However, when the maltose absorbs 6%-12% of the water, it will no longer absorb water and will not release water, which makes the moon cake inhibit dehydration and prevent aging, so that the moon cake is soft, moist, fresh and delicious for a long time, and increases the shelf life of the moon cake.

Does boiling mooncake syrup and adding the appropriate maltose help, and is it necessary to add it?

A: The biggest advantage of boiling syrup with proper maltose is that the boiled syrup is not so easy to return to the sand. However, not returning to the sand does not necessarily prove that the syrup is converted enough syrup, and it is possible that after adding maltose, you can better grasp the degree of transformation of the syrup.

So as long as the syrup recipe and cooking method are correct, the moon cake will definitely return oil, and maltose can be added or not.

How many kinds of syrup are there for mooncakes now, and which one is the best?

A: There are now three kinds of syrup: one is maltose with glucose, the second is invert syrup, and the third is syrup made with fresh lime, manganese, orange and pineapple. At present, the second type is the most used in the market.

It mainly plays the role of an intermediate binder (nuts, preserved fruits).

Any sugar can be put. It's just sweetening, but it doesn't do anything.

Everyone must have liked to eat sweet when they were young, because sugar can make people feel happy, so children prefer to eat sweet, and sugar substances such as maltose syrup should be many people's childhood memories, because maltose syrup is very sweet, so many children like to eat it. And pure honey is also a very sweet substance, it is a very good choice to soak it in water and drink, so can you use pure honey instead of maltose syrup?

<> pure honey contains many small amounts of vitamins, such as vitamin D, vitamin B21, vitamin B22, vitamin B26, vitamin C, vitamin D, vitamin B12, niacin, pantothenic acid, folic acid tablets, biotin, choline, etc. Maltose syrup is a glycogenic food made from alcoholized grains such as rice, wheat seeds, millet, or corn. Maltose syrup has the effect of strengthening the spleen and stomach, relieving cough and moistening the lungs, and is suitable for all ages.

In terms of health care, pure honey contains more vitamins and nutrients, which cannot be replaced by maltose syrup. Maltose syrup is also known as glutinous rice sugar. It is made from wheat and one-half of rice.

It is delicious, nutritious, and has the effect of strengthening the spleen and stomach.

In nature, maltose syrup is found in the bud valley, and there is a lot of maltose, hence the name. Under the transformation hydrolysis of tapioca starch, tapioca starch is hydrolyzed and converted into maltose syrup, which in turn is hydrolyzed and converted to diangular glucose. Maltose syrup can crystallize and be used as a sweetener, but its sweetness is only 1 3 of white sugar.

Maltose syrup is an inexpensive nutritious food that is easily digested and absorbed by the body. Maltose syrup has an aldehyde group in its molecular formula and is an oxidizing and reducing sugar. Therefore, it can react with silver ammonia solution in silver mirror, and can also react with neoalkali copper hydroxide to convert into brick-red precipitate.

Under certain criteria, it can be hydrolyzed and converted into two-component glucose.

The main commodity of Honey Peak is a sweet and sticky clear or clear liquid. The key to pure honey is honey, followed by rain and honeydew. Honey is the nectar of plant flowers, nectar is the excrement of budworms and leafhoppers, and honeydew is the nectar of plant flowers.

Mifeng uses the plastic straw of the tongue to absorb the sweet juice metabolized by the nectar glands of green plants, tree sap, bud worms, and leafhoppers, and mixes it with the spit honey through the mouthparts of Mifeng, and temporarily stores it in the honey bandage. After returning to the nest, it is spit out in the nest chamber and brewed repeatedly.

The maltose used to make moon cakes can be replaced with honey, but the taste is definitely not as good as maltose.

Of course, you can use honey instead, and it is also very delicious to make honey, or you can also use sugar instead, which can make very delicious mooncakes.

I don't think you can use honey as a substitute, because the taste of mooncakes is completely different from maltose.

There is no maltose to make mooncakes, which can be replaced with honey, invert syrup, and sugar. Let's take a look at the recipe of a mooncake, I hope it will help you.

Winter winged peanuts Cantonese moon cakes].

Stuffing ingredients; Winter melon 3200g, brown sugar 95g, maltose 95g, corn oil 30.

Ingredients for pie crust: moon cake powder 120g, corn oil 23g, invert sugar syrup 83g, lye water 3g.

How to make:1Peel and remove the gourd, wash and set aside. Rub the winter melon into shreds with a rubbing board. Adding a teaspoon of salt to grasp well can help dehydrate the winter rung.

2.Put the shredded winter melon and the marinated water together in a pot and boil, and cook for another 5 minutes.

3.Scoop up the boiled winter paste and put it into a gauze bag, and squeeze out the excess water vigorously. Put it in a non-stick wok and add 95g of maltose and 95g of brown sugar.

4.Stir-fry over high heat first, wait for all the sugar to melt, turn to medium heat and stir-fry into a ball. Add 30g of corn oil and continue to stir-fry. Until the filling book is able to fold the dough, the non-stick spatula and the bottom of the pot are almost the same. Try to fry a little dry, better wrapping.

5.Put the fried filling in the refrigerator for a while, divide it into 30 grams, and put it in the refrigerator for later use.

6.Next, let's make the mooncake crust. Put the lye water into the invert sugar syrup and stir well. Pour in the corn oil and beat until the color is light.

7.Add the mooncake powder.

8.Knead into a smooth dough, cover with plastic wrap and send to the refrigerator to refrigerate for 2 hours.

9.Divide the loose dough into 20 grams and roll it into circles for later use.

10.Take a piece of mooncake dough, pinch the crust flat, and put the winter wing filling in the middle. First, transfer the crust back to the filling, and then push it up with the tiger's mouth to close the crust and roll the round crust. Roll some flour into the flour.

11.Then put it into the peanut moon cake mold to press out the flower shape, and the peanut moon cake is ready. Place the finished mooncakes on a baking tray and spray a little water mist.

12.Put it in the middle of the preheated oven and bake it at 180 degrees for 5 minutes. Take out the moon cakes, gently brush a layer of egg wash, be sure to use a wool brush, do not use a silicone brush, skim the egg wash on the brush, rather brush a little thinner, do not muddy the pattern.

Bake in the oven again for 12 minutes until the surface is brown.

Maltose is not the same as invert syrup, and in the production of pastries, some maltose can be used instead of invert syrup.

Invert sugar syrup. When the sugar is mixed with water and boiled, the water will slowly evaporate, and the concentration of the sugar water will become higher and higher. When the concentration of sugar water reaches a certain level, after cooling, the sugar will crystallize and precipitate.

In order to prevent this phenomenon from happening, when boiling sugar water, some acidic substances (citric acid, tartarin) are added, and some of the sugar will be decomposed by acid into simple sugars that are not easy to crystallize. This process is called sugar conversion.

Maltose is a chemical term that belongs to the disaccharide (disaccharide) category. It is a white needle-like crystal. The common maltose is not crystallized, and the addition of sucrose during cooking makes the white maltose turn to a golden brown and sharp, increasing its color and aroma.

Granulated sugar is boiled with water and acid for a certain time and cooled at a suitable temperature. This syrup can be stored for a long time without crystallization.

Therefore, there is a difference between the two, but in the production of pastries, some maltose can be used instead of invert sugar syrup, which can increase water absorption and moisturizing, and also has a certain antioxidant effect.

There is no maltose for making mooncakes, and you can use invert syrup, honey, sugar, etc. instead. Malt local syrup contains a large amount of dextrin, which has good resistance to crystallization, which can make mooncakes fresh and delicious, soft and moist. Invert sugar syrup can be stored for a long time without crystallization, and is mostly used in the crust of Chinese mooncakes to keep the crust soft and easy to color.

Maltose is a disaccharide formed by two glucose units linked by a -1,4 glycosidic bond, also known as maltobiose. Tongyuan.

Maltose is a colorless crystal that usually contains a molecule of crystalline water. Traditional maltose is made from wheat and glutinous rice, which is sweet and delicious.

Maltose can be prepared into maltose syrup, which is mainly used for processing caramel sauce and candy, fruit juice drinks, liquor, canned food, soybean paste, soy sauce, etc.

Dear, hello, I am glad to answer the ratio of maltose in the moon cake filling Answer: The proportion of maltose in the moon cake filling Qinghui is 200g.

The recipe details of the moon cake bean paste filling are as follows: 250g of red beans, 200g of maltose, 50g of white sugar, 90g of cooking oil, cooked powder (20g of fried glutinous rice flour, washed red beans, boiled directly in a pressure cooker for 20 minutes and then pureed with a food processor, poured the beaten mud into a non-stick pan, then added sugar and maltose, stir-fried over low heat, added cooking oil in three times, you need to keep stirring and stir-frying, and then add cooked powder and stir-fry evenly. Add the third oil and fry until it is a little thick and hard, the bean paste filling is non-stick, and the spatula can be put away, and the moon cakes should be fried until they are pure and slightly dry.

Summary. Hello dear I am happy to answer for you, according to my inquiry about the proportion of maltose to make moon cake crust can be chosen in such a ratio of 1:3 to do, moon cakes, also known as moon cakes, harvest cakes, reunion cakes, etc., is one of the traditional delicacies of the Han nationality in China.

Mooncakes were originally used as offerings to the moon god.

Worshipping the moon is a very ancient custom in our country, and it is actually a worship activity of the ancients to the "moon god". Eating moon cakes and admiring the moon during the Mid-Autumn Festival are indispensable customs in all parts of the north and south of China. Mooncakes symbolize great reunion, and people use it as a holiday food to worship the moon and give gifts to relatives and friends.

Moon cakes have a long history as offerings to the moon god. The word moon cake, in the existing literature, was first included in the Southern Song Dynasty Wu Zimu's "Dream Lianglu". Mooncakes are integrated with local food customs, and developed Cantonese, Jin, Beijing, Suzhou, Chao, Yunnan and other mooncakes, which are loved by people in the north and south of China.

Mooncake filling put maltose ratio.

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Hello dear I am very happy to answer for you, according to my query about the proportion of maltose to make moon cake crust can choose to do it in such a ratio of 1:3, moon cakes, also known as moon cakes, harvest cakes, reunion cakes and other Huai drain, is one of the traditional delicacies of the Han nationality in China. Mooncakes were originally used as offerings to the moon god.

Worshipping the moon is a very ancient custom in our country, and it is actually a worship activity of the ancients to the "moon god". Eating moon cakes and admiring the moon during the Mid-Autumn Festival are indispensable customs in all parts of the north and south of China. The moon cake symbolizes reunion, and people use it as a holiday food, using it to worship the moon and give it to relatives and friends.

Moon cakes have a long history as offerings to the moon god. The word moon cake, in the existing literature, was first included in the Southern Song Dynasty Wu Zimu's "Dream Lianglu". Mooncakes are integrated with local food customs, and developed Cantonese, Jin, Beijing, Suzhou, Chao, Yunnan and other mooncakes, which are loved by people in the north and south of China.

Hello dear, is there anything else that can help you? Wishing you a happy <>

How much to add to the mooncake filling.

Not a pie crust. Hello, you can add a 1:4 amount to the mooncake filling. <>

Maltose can be used to make mooncake crusts. Among the syrups used to make moon cake crusts, there is a special syrup for moon cakes, and the main raw material of this syrup is wheat stove noisy bud sugar, but the moon cake crust made with this special syrup was once considered sweet by some people, and it is recommended to use it in moderation according to personal taste when making moon cake crust with maltose. Debater.

After the special syrup for moon cakes with maltose as the main raw material was reported by the market to be sweet and greasy, some product lines of special syrup for moon cakes began to use delicate corn starch as the main raw material for production, so as to reduce the sweetness.

Generally, it will be difficult for ordinary people to master the proportion when using maltose to make their own mooncake crust, so it is recommended that novices refer to some public recipes in the initial production, which can reduce the difficulty of making to a certain extent.