Required ingredients 150g wheat, 2kg glutinous rice.
Specific practices
1, 150g wheat was quickly elutriated and soaked overnight.
2. Then sprinkle it on the leaking container, put it in a cool and ventilated place and spray water two or three times a day. If you don't have time, spray it once in the morning and evening.
3, the malt grows to about an inch, about 3 to 4 centimeters, and there is no real leaf, so it is ok. The time is about 4 to 7 days, the temperature is low and slow, and the temperature is high and fast.
4. After the malt grows, start to cook glutinous rice. 2 kg of glutinous rice is washed clean, put into a rice cooker and cooked as usual. You can add more water and cook the glutinous rice slowly. Some places are made of broken corn, and some places are made of sweet potatoes.
5. After cooking, pour it out, spread it out and cool it to about 60 degrees, just feel a little hot, and then pour it into the rice cooker for later use.
6. After the glutinous rice is cooked, the malt is processed, and the malt is washed and chopped as much as possible. If there is a wall-breaking machine, you can add a little less water and select the juice key to grind it into pulp. As long as the machine can run, the less water, the better. Too much water will increase the time for boiling sugar.
7. After grinding, pour it into the glutinous rice, stir it thoroughly and evenly, cover it, select the heat preservation button, and keep the temperature for 4 to 6 hours, so that the glutinous rice and malt can be fully fermented.
8. Press glutinous rice, there is a lot of water on it, and this water is actually sweet.
9. Squeeze out the moisture in the glutinous rice malt with gauze. It is best to filter it again after extrusion, and the remaining residue can be used as animal feed.
10, pour the squeezed water into a pan, preferably a non-stick pan. Bring the fire to the boil and skim off the foam.
1 1, and continue to cook for about 20 minutes. When it thickens and bubbles, keep stirring to prevent it from sticking to the pot. Cook until it turns into sesame oil color, lift the shovel and there are large crystals. If you want to be thicker, keep cooking for a while. You can also add a little ginger juice here, which will have better health care effect.
12. Cool it a little, pour it into a container, it will thicken after cooling, and it will not be bad if it is stored in a sealed way 1 year. The drier the water is, the longer it will be stored, and it will not be bad for several years.
13, keep a part of maltose, continue to cook until it is sticky, scrape it with a shovel, it will separate, and then slowly heal. (In fact, you can add cooked sesame seeds, peanuts, walnuts, red dates, raisins and the like, stir them evenly, pour them out and cool them naturally, which is very delicious. )
14, pour it on a container, and you can roll it up and pull it with chopsticks. Boil the pot with water, boil the sugar at the bottom of the pot, and you can clean it.
15, you can pull it directly by hand when it is not so hot. When the pulling process enters the air, maltose will turn white and become harder.
16, finally tidy up the shape, cut into small pieces before thorough cooling, roll up the fried glutinous rice flour to prevent sticking, or wrap it in sugar paper one by one.
Ok, that's all for today's maltose sharing. Actually, it's very simple and interesting, but it's a little time-consuming. If you have children at home, you can take them to experience this process, observe the growth of wheat, experience boiling sugar and taste the fruits of your labor. This is very interesting. My own maltose is moderately sweet, sweet but not greasy, and delicious. Actually, maltose is also a Chinese herbal medicine. Can be used for beauty beauty, moistening lung and relieving cough. You can eat it directly or soak it in water. It's very good.