TGRWT #14: Malt & Soy Sauce

As host of this month's event announced here, and launched by Khymos.org, I was responsible for picking the ingredients. I wanted something not too out there since we're all a bit fatigued coming out of the holidays, but also something that would be comfort food. My choices were malt and soy.

I was intrigued by both ingredients since there are so many options to choose from. Malt...beer, malt powder, the grain, malt balls. Soy...sweet, dark, regular, Japanese, Chinese. I sat on this challenge for a while trying to come up with something that wasn't just a gimmick, but rather something I would want to make again. As usual I leaned toward a dessert.

What you see in the picture is a malt cake topped with soy creme, a soy sugar tube filled with savory granola. Every element stood on its own, and combined I thought they were outstanding. In particular the granola was perfect - just a bit sweet and a bit salty, accentuated by the use of French Sel Gris (grey salt). The combination of soy and malt works very well together and could be used in a myriad of dishes. I call this dessert....

Taiwan's One Night Stand

Malt Cake
2 Eggs
225g (1 C. + 2 T.) Sugar
2g (1 t.) Vanilla
160g (3/4 C.) Mayonnaise
187g (1.5 C.) AP Flour
50g (1/2 C.) Malt Powder (found near ice cream toppings)
4g (3/4 t.) Baking Soda
1g (1/4 t.) Baking Powder
2g (1/2 t.) Salt
180g (3/4 C.) Water

Oven to 375F. Whisk dry ingredients. Beat eggs with mixer, add sugar in three additions until light and fluffy. Add vanilla and mayo and beat until combined.

Use a good malt powder, not a super sugary one. I used one from ctl colfax which I've found to be the best on the market. Fold the dry ingredients into the egg mixture in three additions, interspersed with the water in two additions. Scrape into your pan and bake about 10 minutes or until done.

Soy Creme
1 C. Cream
2 T. Powdered sugar
2 T. Dark Soy Sauce (like Kwong Hung - a dark will be richer and sweeter)

Combine all and whip until stiff

Savory Granola
3/4 C. Oats
1 C. Mixed nuts of your choice.
1/4 C. Honey
1 T. Soy Sauce
1 t. Malt vinegar
1 T. Sel Gris
2 T. Malt Powder

Combine oats and nuts and toast in oven until the oats brown shaking pan occasionally. Heat honey in microwave. Remove oats from oven and while still warm add honey, soy and malt powder. Once combined add vinegar and salt and lightly toss. Return to the oven for 10-15 minutes or until it starts to harden. Remove and cool

I served my granola on a soy sugar halfpipe which was 1/4 C. sugar combined with enough soy to moisten it, placed on the silpat and in a 400F oven until melted. Shaped as it cooled.