Glutinous rice 1000g

Wheat100g

An ultra-simple way to make maltose?

Soak100g wheat in clear water for 24 hours, and change the water three times.

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Picking out bad seeds after soaking,

Evenly scattering the rest in the drain basket,

Spray water three or four times a day and cover it with a wet cloth. The wet cloth can be taken off on the third day. ?

It will be like this in four or five days.

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This is a good malt, about four centimeters long.

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Take out the malt one by one and soak it in clear water for several times. Pick out the bad wheat seeds and unmalted wheat and throw them away.

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Put it in a cooking machine and break it. (not too broken, it's not easy to filter at the back)

You can chop it with a knife without a cooking machine.

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This is semi-fermented malt.

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This is totally malt beating!

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Soak glutinous rice for three hours before stewing (it can soften).

The water is about three centimeters higher than the rice, so the glutinous rice is moderate in hardness.

When the temperature of the glutinous rice drops to about 60 degrees, you can add the stirred malt (after the rice is stuffy, turn the glutinous rice over to make it radiate evenly, about 60 degrees 15 minutes).

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This is mixing malt and glutinous rice.

You will find a little water coming out. At this time, try something sweet.

Then put it in the rice cooker. Ferment for six hours by heat preservation program.

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This is fermented and filtered water.

There will be a little foam in the pot, don't worry.

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This is what it looks like to heat it for about half an hour with medium fire.

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This is what it looks like after about an hour of heating on medium fire.

Switch to medium and small fire after one hour.

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This is what it looks like to heat it for about an hour and a half with a small and medium fire.

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This is what the final product looks like.

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If you are not sure whether you have cooked it, you can turn off the fire first, and then turn it off in about a minute. If the syrup in the pot has big bubbles, it proves that it is cooked.

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This is after the maltose is completely cold.

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skill

Don't stir too much in the process of boiling syrup. If you stir too much, the color of the syrup will become cloudy.