The process of making maltose is as follows:

Materials/tools: 180 grams of wheat, 1 ? pounds (750 grams) of glutinous rice, corn dregs, containers, sieves, water, spray cans, steamer baskets, cages, cloths, breakers, chopsticks, rice cookers, gauze bags, frying pans, spatulas, spoons, knives, table boards, and glutinous rice flour.

1, 180 grams of wheat, add water to wash and soak overnight, and then the next morning to fish out the wheat flat to the sieve, put it in a place to avoid the light to let it germinate naturally; during the period, please remember, every day should be sprayed with water at least three to four times, almost a week's time, the wheat germ grows to about four centimeters can be.

2, 750 grams of glutinous rice and a handful of corn residue into a large bowl to soak for at least five hours, and then spread to the steamer, on the pot to steam for about 40 minutes, steaming can be; after steaming, poured into a large pot to cool to lukewarm.

3, pull out the wheat malt into a large bowl, with running water to wash a few times, and pay attention to pick the blackened wheat do not; thoroughly cleaned, put into a wall-breaker, and then add a little water stirred (you can also directly chopped); and finally poured into the glutinous rice and stirred well.

4, pour the stirred glutinous rice into the rice cooker, press the keep warm button fermentation, fermentation 5.5 hours.

5, fermentation is good, take out the pot, this time there has been a lot of water (this water is slightly sweet); slightly cooled, scooped out into a gauze bag to squeeze out the water, the rest of the residue is not.

6, the squeeze out of the water into the pot on high heat and boil (this time period is not to use a spatula to stir), let the water evaporate, during the period of time, please take care of the foam are clean.

7, cook to half an hour, you can find that the water is significantly reduced; continue to cook, cook to 55 minutes when the beginning of a dense small bubbles; turn the heat to simmer, stirring during the period, has been cooking to lift the spatula, there are chunks of crystals dripping is ready.

8, boiled, pour half of the liquid maltose to the plate, natural cooling is liquid maltose, consistency is quite good.

9, the remaining half of the liquid maltose in the pot continue to simmer, simmer until there is a clear resistance to stirring, and lift the spatula into an inverted triangle can be out of the pot, pour into a bowl.

10, the sugar is still hot when you take out, start pulling the sugar, repeat the stretching action of about a hundred times, until you can not pull when you can cut into pieces; and then sprinkled with a little cooked glutinous rice flour to prevent sticking can be.