When we were young, our family was relatively poor and we didn’t have much money to buy snacks and toys, so everyone was eager for many things. So what is the food that is most memorable in our childhood? I believe everyone’s favorite thing to eat when they were children was sugar, and maltose is one of them.

Childhood memories - how to make maltose? Wheat and glutinous rice, teach you how to make pure maltose at home

When I was a kid, there was a lot of maltose for sale, but everyone couldn’t afford it. But now, if you want to eat maltose, no one sells it, so we can also make it at home. For maltose, prepare wheat and add glutinous rice to make pure maltose.

Childhood memories - detailed production of maltose

Ingredients:

100 grams of wheat, 800 grams of glutinous rice.

Production process:

The first step is to prepare an appropriate amount of wheat, pour it into a large basin, and then pour in enough water. At this time, a large amount of wheat will sink At the bottom, some will float on the water. At this time, rub it with your hands to let the floating wheat sink and let it soak for about 10 hours. You can soak the wheat in water at night and it will be ready the next day.

The second step is to soak the wheat, scrub it, pour out the water, and put the wheat into a drain basket. If you don’t have a drain basket at home, you can prepare other tools that can drain the water. Spread the wheat as flat as possible. If it is too thick, the wheat will not be breathable and will easily become moldy and rotten. At this time, you should also pick out the bad wheat to prevent it from moldy and rotten and spreading to other wheat.

The third step is to place the wheat in a dark and ventilated place after it is laid. The room temperature should not be too high. At this time, the wheat should be sprayed with water 5 to 6 times every day. If there is enough time, the wheat should be sprayed with water. Everyone should also spray more frequently, so that after one night, the wheat germ will slowly sprout. In about 5 to 7 days, the wheat will sprout.

The fourth step is to collect the malt when it has not turned green, that is, when it is about 4 to 5 cm high, the malt can be pulled out. At this time, the amylase content in the malt is very high. high. Pull up the malt by the roots, wash it with water a little, shake off the water, chop it on the chopping board, and then use a tool to beat the malt into a paste.

The fifth step is to prepare the glutinous rice, wash it with clean water, pour it into the rice cooker, then add enough water to cook the glutinous rice thoroughly as usual. It can be cooked or steamed, but the glutinous rice must be cooked thoroughly. After cooking, take it out and let it cool until it is warm, which is about 40 to 60 degrees. Then pour in the broken malt paste and stir evenly. .

Step 6: After mixing, cover and place in a warm place to ferment for about 6 hours. You can put the container in warm water or put it in a rice cooker and press the heat preservation function to continue fermentation. The temperature should not exceed 60 degrees.

Step 7: After 6 hours of fermentation, a lot of liquid will appear in the glutinous rice. This is the original maltose solution. At this time, there are still many impurities in the liquid. Prepare a fine gauze, spread it on the basin, pour the liquid in, and filter the liquid out. After filtering, squeeze it with your hands to completely squeeze out the liquid.

The eighth step is to pour the liquid into the pot, then turn on the high heat and cook slowly, stirring while cooking. It is easy to stir at the beginning, but later on, the liquid will become thicker and thicker. There will be more and more bubbles. Remember to turn to a low heat at this time. The thicker the liquid, the more often you need to stir until the syrup can hang on the spatula. The process of boiling the syrup takes about 3 to 4 hours, but there may be differences due to different heat levels. The time here is for reference only.

Step 9: After the syrup is boiled, let it cool for a while, then put the syrup into a clean container. When it is completely cool, you can cover it with a lid. In this way, our maltose is ready. . Take a pair of chopsticks, dip some maltose in it, and then keep pulling it. The color of the maltose will become whiter and harder, and it will become harder and harder. It is the stir candy we often ate when we were children.

Production Tips

1. After wheat sprouts, it will have a long root system. You must prepare breathable tools, such as a drain basket, which is very good and breathable. It is not easy to accumulate water, and it is easy to clean up after the malt roots grow out.

2. When planting malt, it must be placed in a breathable and light-proof place. You can also put a black plastic bag outside the basket to avoid light, otherwise the wheat will easily become moldy and you will have to plant it every day. Remember to spray water on the wheat more to maintain the humidity in the air.

The above is the method of making maltose. Friends who like it can learn to make it at home. If you have better tips for making maltose, you are welcome to leave a comment below to share and discuss with other readers and friends.

I wonder if everyone has encountered these problems in life! If you are interested, please follow Food Plan A. Finally, don’t forget to like and share.

(This article was originally created by Food Plan A, and the pictures come from the Internet. If there is any infringement, please contact us in time to delete it)

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