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Recipes with maltose

5 recipes that use maltose, with photos, step-by-step instructions and cook times. The quickest, Lukang ox tongue cakes, takes 80 minutes. It is most often cooked with plain flour, sugar and unsalted butter.

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Lukang ox tongue cakes

Their name comes from the shape, long and flat like a tongue, not from any meat: in the old port town of Lukang, Changhua, these pastries are pressed on hot griddles along the lanes near Tianhou Temple and handed out warm in paper bags. Lukang's style is thicker and chewier than the cracker-crisp Yilan version, with a crisp, blistered shell and a sticky brown-sugar centre that pulls like soft toffee. Bakeries there use lard, so this vegetarian recipe uses vegetable shortening in the pastry and a little butter in the filling. A frequent mishap is rolling the filled dough with heavy hands, which bursts the skin and lets the syrup scorch in the pan. Chef's tip: cook them over a low heat and be patient; slow griddling lets the centre turn molten before the outside darkens.

80 minTaiwaneseBaking
by KrazyBadal 0 views

Taichung sun cakes

Walk down Ziyou Road in Taichung and almost every second shopfront sells boxes of these round, pale pastries, the gift every visitor is expected to bring home. Paper-thin layers shatter at the first bite onto a soft, chewy, honey-like centre of maltose and butter; they're eaten with oolong tea, and older locals break them into a bowl of hot water to make a sweet, milky porridge. Traditional bakeries use lard in the pastry, so this vegetarian version swaps in vegetable shortening, with butter in the filling. Overbaking is the classic error: sun cakes should stay creamy white with only a faint gold tinge, not brown. Chef's tip: keep the dough covered at every stage, because the thin skin dries quickly and then cracks instead of flaking.

90 minTaiwaneseBaking
by KrazyBadal 0 views

Cantonese roast goose

Drive out along the coast road to Sham Tseng in the New Territories and the restaurants there have been roasting geese for generations; Hong Kongers make the trip for a plate of it with lai fun noodles, or order a half goose for a family dinner. The skin is thin, crisp and deep mahogany, the meat dark, rich and juicy, scented from the inside with five-spice, bean paste and garlic. Sour plum sauce cuts through the fat. This home version uses an oven-ready goose (head already removed, as it is sold), dried overnight and roasted in a domestic oven. A frequent slip is roasting a goose straight from the wrapper: without its overnight drying and a glaze, the skin stays leathery. Chef's tip: pour off the rendered fat as it collects; it is superb for roasting potatoes or frying rice.

180 minHong KongMeat
by KrazyBadal 0 views

Taiwanese pineapple cakes

Feng li su are the gift-box sweet of Taiwan: little golden squares of crumbly, milky shortbread wrapped round a chewy pineapple jam. Bakeries in Taichung and Taipei pack them in tins for Lunar New Year, weddings and visiting relatives, and the name sounds like 'prosperity arriving' in Taiwanese Hokkien. Older bakeries bulk the filling with winter melon for a softer, sweeter jam; this home version uses fresh pineapple only, cooked down until thick and tangy. Chef's tip: chill the dough and the jam balls before wrapping; cold, firm pieces are far easier to seal without the jam breaking through.

90 minTaiwaneseBaking
by KrazyBadal 0 views

Peking duck (home style)

Beijing's famous roast duck is a banquet showpiece, carved at the table in restaurants near Qianmen and eaten in thin wheat pancakes with sticks of cucumber, spring onion and a smear of sweet bean sauce. Restaurants use hanging ovens and inflate the skin with air; at home a scald with boiling water, a sweet vinegar glaze and a night uncovered in the fridge get you most of the way there. The prize is the lacquered, glass-crisp skin, with the meat underneath still juicy. Serve it as the centrepiece of a family feast, followed by a simple soup made from the carcass. Chef's tip: dry the duck uncovered on a rack in the fridge for at least 12 hours; a dry skin is the whole secret.

240 minChineseMeat
by KrazyBadal 0 views

Goes well with maltose