"Maltose"-also called starch sugar, belongs to sugar. It is mainly made of malt and starch. Because of its sweet and delicious taste and endless aftertaste, it is deeply loved by the public. It also has therapeutic effects of beauty beauty, moistening lung, relieving cough, invigorating spleen and benefiting qi. It can also be regarded as a nutritious snack. Let's go directly to our favorite Dr. Lin's teaching time.
The correct method of maltose-characteristics: sweet and delicious taste, mellow and delicious, thorough analysis method, clear at a glance.
Ingredients: wheat150g (preferably fresh wheat with full grains).
Material: glutinous rice1500g.
Seasoning: the right amount of water.
Tools: big basin, big filter basin, big barrel, blender, rice cooker, pot, pot spoon, chopsticks and gauze.
-Start making-
The first step is "soaking wheat": take a large pot, put all the fresh wheat bought into the pot first, and add enough clear water to soak the untreated wheat 1 night.
Step 2: "Place the wheat": Take a large filter basin, evenly pad a layer of gauze on the bottom of the filter pot, then put a big bucket under the filter basin to receive dirty water, pour all the soaked wheat together with clean water into the filter basin, filter out excess water, and then go to the next step.
The third step is "planting and germination": keep the filter tank and vat stacked together, start to cultivate and cultivate the wheat below, and evenly pour water into the filter tank twice every morning and noon to make the wheat absorb water and germinate, and produce the key component-malt.
Step 4 "Water the malt": water it repeatedly every day until the malt of wheat grows to a height of about 5 cm, and then proceed to the next step.
Step 5: "Wash the malt": uproot all the germinated malt and wash it again with clear water (because you don't need soil, washing it twice will be very clean).
Step 6 "breaking malt": put the washed malt and wheat into the blender, and start the beating mode to completely break it for later use. At this step, the malt part has been completed, and the ingredients will be processed below.
Step 7: "Soak glutinous rice": Put the prepared 1 500g glutinous rice into the rice cooker, add enough water, and soak1hour to make it absorb enough water.
Step 8 "Boil the glutinous rice": Then put the soaked glutinous rice into the rice cooker together with the rice cooker, and select the "Boil" button to cook until it is soft and ready for use (this step is the same as boiling white rice).
Step 9: "Add malt, stir and ferment evenly": After the button jumps, don't open the lid in a hurry, unplug the power supply and let it cool naturally for a while. When the temperature of glutinous rice drops to about 50 degrees, pour chopped malt into it and stir it with chopsticks until it is mixed evenly while it is hot. After stirring evenly, cover it and let it ferment naturally for 6 hours without plugging in electricity.
Step 10 "Squeeze the juice": Take a clean plate, spread a layer of gauze on it, pour all the fermented malt paste into the gauze, wrap it tightly with gauze, then squeeze the water with clean hands to squeeze out all the water in the malt paste as much as possible. This step is crucial. Keep the juice.
Step 11 "Boil the juice and caramel": Finally, take a clean pot, pour all the squeezed juice into the pot, bring it to a boil with high fire, then turn to low heat and cook it slowly, while stirring with different spoons until the water in the juice is completely evaporated to a thick, at which time the caramel is ready. Finally, naturally cool the cooked maltose, seal it in a container and carry it with you.
Making a picture: such a very environmentally friendly, healthy, delicious and nutritious handmade caramel is ready. Does it look appetizing?
-Summary of the content in You Ask Me and Answer-
"If you want to make delicious handmade maltose at home, please remember the following points:
1. Why should the bought wheat be soaked in clear water for one night?
Answer: .........., of course, did this step to stimulate the activity of wheat by soaking it with clear water first, so that it can grow malt in it and cultivate malt later. This step is also called "accelerating germination".
2. Why should wheat be cultivated into malt before it can be made into maltose? (key step)
A: .......... asked this question very well, which is also a point that many people are very puzzled about. Let's explain now.
Reason: The main component of wheat itself is wheat starch. It is naturally impossible to directly use such starch to make maltose, because starch has no sweetness. If wheat germinates first, it will produce more amylase during the growth and germination of wheat. These amylases can first decompose starch in wheat endosperm into maltose, thus producing sweetness, which is why many people have sweetness when eating malt. Therefore, the process of malt germination in this step is actually to produce amylase and cultivate them.
3. Why do you want to add so much glutinous rice when the malt is ready? What's the use?
A: .......... asked this question very well. In fact, the main function of this step is to "cooperate with decomposition to produce sugar".
Reason: Since enough amylase has been produced in the previous malt treatment, it is natural to need enough starch to cooperate with its decomposition, so as to really produce enough maltose, and enough glutinous rice added later is enough starch, which just reacts with it to produce sugar.
4. Why should glutinous rice be soaked and cooked before it can be added to malt for reaction? (an important point)
A: In fact, this step is also a very critical step, .........., which is the core point of producing enough maltose.
Reason: Although there is enough starch in glutinous rice, if you add such hard "raw glutinous rice" directly to malt crumbs, maltase may not reflect how much sugar it has when it gets old, so it is said that glutinous rice must be cooked, but it is not enough to cook glutinous rice directly because there is not much water in glutinous rice. Soak the glutinous rice once, let the glutinous rice absorb enough water to expand, and then cook it, so that the glutinous rice can be cooked. The starch of this kind of glutinous rice is very loose, so if cooked soft glutinous rice is added to malt crumbs, amylase can react with starch better and eventually produce more maltose.
-"Homemade maltose details tips:
(1) Fresh wheat with full grains is the first choice to make maltose, because it can ensure normal germination of wheat and produce enough amylase, and then more maltose can be produced later.
(2) Malt should not grow too high, otherwise amylase will be gradually inactivated.
(3) When the glutinous rice is just cooked, you must never add malt crumbs immediately, otherwise the amylase in the malt crumbs will be "scalded to death" due to high temperature and lose its activity, resulting in the inability to ferment and decompose in the later stage, thus making sugar impossible.
(4) Fermentation needs at least 6 hours to produce enough maltose juice and avoid wasting ingredients.
(5) The produced maltose juice needs to be cooked slowly at high temperature and low fire. After all the excess water is boiled out, maltose will be naturally mellow and pure.
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In fact, the process of making this "handmade maltose" seems complicated, but in fact, it is not complicated after careful reading, especially after reading the abstract of Master Lin's "You ask me and answer me". Haha, why don't we start making it tomorrow? As a food blogger who specializes in eating, he is relatively wordy but tireless. If you think it is still helpful after reading this article, I hope you can give our official a compliment or pay attention to "our official" I will share more food knowledge and skills for you every day. If you have better cooking skills, please leave a message below to interact with me. Our great official thanks for watching. See you tomorrow! -"Specialized eating" means "expert eating".