Maltose is made from glutinous rice with barley malt, as follows:

Materials/tools: 200 grams of wheat, 1,000 grams of glutinous rice, a little bit of cooked glutinous rice flour, cooking machine, rice cooker, chopsticks.

1, start by planting wheat, here is 200 grams of wheat, add water to soak for 24 hours first, now the temperature is not high, and there is no need to change the water.

2, soak well after the start of wheat seedlings, pick out the bad wheat, the rest evenly spread on the drained sieve, and then remember to water three times a day, to completely watered.

3, remember to cover a wet cloth can keep the humidity, the next day we look at it, the wheat has sprouted.

4, by the fifth day, the wheat germ is about four centimeters, also grew a small green tip, this time it is ready, no need to grow.

5, even the root out of the wheat malt more washing a few times, pick out the ungerminated wheat thrown away, I do when the temperature is still relatively high, so grow very quickly, like now the temperature is low, then it will be slower.

6, washed with a good after the cooking machine broken, cut with a knife can also be, are the same, after breaking the malt first put aside for spare.

7, then prepare 1000 grams of glutinous rice, soaked in water for two hours in advance, soaked after the glutinous rice drained.

8, poured directly into the rice cooker with water did not exceed the glutinous rice cooked, cooked after the glutinous rice is very soft and rotten, first out of the cooling, tossing a little faster cooling, the temperature fell to about 60 degrees when you can.

9, this time and then pour the malt in, continue to stir evenly, a little while will find the glutinous rice inside the beginning of the water, but also very easy to mix evenly.

10, then poured back into the rice cooker, press the heat preservation button fermentation for 6 hours, the oven and sit about 60 degrees of warm water insulation fermentation is also possible.

11, after fermentation, we look again, glutinous rice inside has a lot of juice.

12, prepare a draining bag, first all the glutinous rice into, and then squeeze the water inside, the rest of the residue do not.

13, as long as the filtered juice, then start boiling sugar.

14, first boil over high heat, and then turn to medium heat, about 40 minutes after you can simmer to a little sticky state, but also continue to simmer.

15, this time we have to keep stirring the bottom of the pot, or easy to paste the pot, has been simmering to thick, about 1 hour later.

16, is this very thick state, the pot has been completely bulging big bubbles, lift the spatula was inverted triangular slow drip on the simmer.

17, you can also use chopsticks to dip a little bit of cool water, can become hard and crispy can turn off the fire.

18, first of all, pour out the sugar, this time is our usual use of the most maltose syrup, do sugar cubes, but also a little bit of cooling, you can use chopsticks to stir a little to help cool down.

19, not scalding temperature can be on the hand, hands back and forth pulling, this step is a physical work, generally in about 30 minutes, you can pull out a very white color very nice texture, I pulled 10 minutes on the strength.

20, the color is not very white, but the sugar has become hard and not sticky, I directly knocked into small pieces with a knife. Finally sprinkle some cooked glutinous rice flour, our handmade malt sugar is ready.