Ingredients

Barley seeds 100g

Glutinous rice 500g phase food

Water

Homemade malt candy practice

1.Seeds in a box in cold water soak 24 hours, cold soak longer

2.Soak enough time, put on a wet towel to pick up, put in a blue, blue on the The malt will be placed in a large pot to prevent water leakage, and two chopsticks will be placed underneath the blue to allow the malt to breathe

3. When the malt grows to 3 or 4 centimeters, which is almost 4 days, it will be taken out and cleaned

4. Put it into a blender and mix it a little bit, and put it into a bowl for spare

5. Soak the glutinous rice 6 hours beforehand and cook it with a little bit of extra water to make the rice rotten

6.

6. Cooked rice will be smothered and then cooled, half hot when put into the stirred malt together to mix well, and then put into the quilt, electric blanket low temperature fermentation 8 hours.

7. Fermented malt rice permeate a lot of water

8. Filter the water in the rice with a sieve, and then squeezed with a large spoon to separate the water from the rice

9. Separate the water and slag

10. The rest of the slag I seeped a bit of water and stir, and then filtered through a sieve, filtered twice, so that the taste of the malt candy is more delicate to make out

11. Filtered out of the water simmering over high heat, so that it evaporates water

12. then turn to medium heat, stirring constantly

13. then turn to low heat simmering until the malt becomes amber, and stick to the spatula dripping does not come when, turn off the fire, cooling

14. cooled down the malt sugar, and then into the bottle

15. the color, the consistency is also good

Tips

Seed malt as much as possible to avoid sunlight, glutinous rice cooked the softer the better.