麦芽糖 | Maltose

麦芽糖 | Maltose

WHAT IS IT?

Maltose is produced from the fermentation process of starches, wheat sprouts, and grains. Also known as malt sugar, maltose is thicker and more tacky than honey.

It has a caramel like color and is translucent. This disaccharide sugar has been used in traditional Chinese cooking since 1600 B.C.

It prevents starch retrogradation, extending the shelf life for baked goods. In layman's terms, it helps to keep the structure when used for baked products intact. It’s very similar to corn syrup, just not as sweet. 

Even though maltose is not as sweet it still registers very high on the glycemic index.

Maltose, although a form of sugar, is much less sweet than any sugar found. It’s used as a glaze and the secret ingredient to many traditional Chinese dishes.

WHAT DOES IT TASTE LIKE?

Maltose is a very neutral sugar. Unlike honey with floral notes, or molasses that is deep, robust and bitter, maltose is 30-40% less sweet than any other sugar.

HOW TO SELECT IT? 

Maltose is maltose or malt sugar. It’s not malt syrup, barley malt syrup, dry or regular malt powder. 

HOW TO USE IT?

Maltose is extremely thick. It’s easier to weigh it then measuring it using spoons. Lightly oil your spoon before using it.

This ingredient is used like sugar. It works extremely well with proofing yeast for making breads, desserts, marinades, glazes, etc. It’s ridiculously thick, so using it in weight measurement is more ideal than the imperial measurements. 

Maltose is extremely difficult to measure by teaspoons or cups. If this is the only method available, make sure to slightly heat your maltose for 10-15 seconds. Use an oiled metal spoon for measuring and an oiled knife to assist to scrape it off.

Be aware that maltose is an incredible conductor of heat and will be very hot. So be careful if heating. 

In Chinese cooking there are medicinal reasons for using maltose. It’s been used for centuries by the Chinese to strengthen the spleen, moisten or tonify dry lungs, and to relieve stomach pains and/or coughs.

WHAT VIETNAMESE OR OTHER RECIPE IS IT MOST COMMONLY USED IN?

This ingredient shows up in mooncakes, char siu (Xá Xíu), peking duck, and can be found in a variety of confectionaries.  

It’s typically used in char siiu (xa xiu), marinades, glazes, mooncakes or a variety of confectionaries.

WHERE TO FIND IT?

You can find maltose in almost any Chinese or Vietnamese grocery store where the sugar and spices are held.

If you’re not near a Chinese/Vietnamese grocery store, you can purchase it online. It’s not commonly used in other countries, so finding it in other Asian markets might prove to be difficult. 

If not written as maltose it can also be labeled as wheat sprout sugar. 

HOW TO STORE IT?

Maltose can be kept at room temperature for ages.