Monday, April 15, 2013

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.

Now, are my bosses at home happy with my choice? With these breads, they are!

maltose corn square toast
My maltose and corn square toast
The "interesting" ingredients of this bread
Maltose and golden syrup are not the same at all and in fact very different!
Baking this recipe with golden syrup
Baking this recipe with maltose
One recipe, two sugars, two different results
Maltose and corn breads - They looks very different even baking two different baking tins.
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

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  1. Delicious corn bread with two sugars. I didn't surprise two sugars acting differently.

  2. haha...very funny conversation!!! These bread looks soft, fluffy and full of corns. Thumbs up to YOU!!!

  3. Zoe te ha quedado delicioso y lindo me encanta este pan,abrazos y abrazos.

  4. Love the quote at the beginning, that's hilarious! There will come a day when he'll realise that its actually the advisor of the boss that calls the shots really... bread looks delicious, too! Have bookmarked and will try soon :)

  5. Hi Zoe, the advisor of all boss, :)
    Your "corny bread" looks wonderful! The pullman version looks perfectly baked. My pullman pan have been hibernating in my cupboard for years! Ooops....!!
    I have made some buns from Carol's website, struggling with the English translation, but I got it at last!
    Your son is so very cute, now you have been promoted to the advisor of all boss in your son's thousand-storey house! ^~^

  6. Both version I like. Corn bread is definitely sound good and delicious to me.

  7. Love how soft and fluffy the bread in. Never used maltose in bread before... that would make it slightly sweet as well which is great in a corn loaf I think.

  8. Zoe, you've got a witty boy to keep you entertained for life! I've never had a corny bread...looks so uinque and joining your boy in his "thumb's up" :)

  9. Zoe, your young man is very wise! I really should get down to baking breads but can't seem to get started. Didn't know that maltose can also be used for breads. Your loaves are perfectly baked.

  10. How i love those specks of corn in the bread..great job

  11. Whoa, your son is very good in customer relations lol! I like the look of the loaf using maltose! Must to search for a tub:D

  12. It is so cute that your boy thinks you are adviser :)

    This is really interesting toast, I don't think I would be able to make it, but I am sure I would love to try it :D

  13. Ahhh...finally, something they both agreed with! Aren't we mom super cool? haha.... Kudos dear & enjoy your week ahead.((hugs))

  14. Zoe,

    your son speaks eloquently with such diplomacy :) It's a win-win situation for both your hubby and you isn't it? :):)

    Your 'corny' bread looks so beautiful!! Definitely one to entice me to start using my bread machine which has not been used since a few years back @@ Also, now I know what to do with the maltose in my pantry ;) Just a question though, if I replace creamy corn with the corn kennels, do you think it would work?

    1. Hi Grace,

      It is true that my son is always diplomatic... LOL! I can tell that he is trying his best to maintain the best of all situations :D

      Back to your question: Can you replace creamy corn with corn kernels? You means other recipes? Or vice versa? This recipe uses corn kernels and wouldn't recommend you to replace corn kernels with creamy corn due to the excessive liquid content of creamy corn. In general, I wouldn't do this replacement with most recipes as both are very different with their texture especially their water content.


  15. Zoe , he's just adorable ! A well spoken 4 year old :D He's right , both are awesome corny bread lol Lovely texture and I bet delicious as well .....

  16. Hehe your son is so cute! Love to read your conversations with him.

  17. Hahaha...what a good title "the advisor of all boss" :)
    I like corn bread very much but my husband doesn't like it :(

  18. Haha, that's so cute! I've got to make some of this "corny" bread sometime soon :p

  19. Oh, Zoe, we can exchange some bread but my is not as healthy as yours, hehe!

  20. I definitely feel like I'm the boss of everyone in my house, but I take care of them, so it's a fair tradeoff.

  21. yr son is very wise... his words are indeed well said!

    I do love corn so let's hope I have some time on my hand to make these...

  22. Hi Zoe,
    I can find many nice recipes in your blog~ :D
    Thanks for leaving msg in my blog so that i will have another good source of recipe now. Nice to meet you, Zoe.

    The bread looks wonderful with corn kernels, love it!

  23. Hi Zoe,
    The bread look so yummy. I might try some of your recipe sometime soon, you got some good collections of it:)

  24. Wow. Very very nice! Very interesting idea!