material
Wheat, glutinous rice (can be quantified according to how much you do! )
method of work
1, soak the wheat in water and let it sprout to 3 to 4 cm.
2, malt chopped.
3. After the glutinous rice is cooked, mix it with malt.
4, ferment the mixed glutinous rice for 4 hours, parents don't worry.
5. Filter out the juice transformed from glutinous rice and boil it with big fire until it becomes sticky.
6. Maltose will turn into amber candy after solidification. When eating again, heat the candy and stir it with chopsticks.
Maltose practice 2,
1, the seeds are put in the box and soaked in cold water for 24 hours, and the soaking time is longer in cold weather.
2. After soaking for enough time, put it on a wet towel, put it in a basket, put it in a big basin to prevent water leakage, and put two chopsticks under the basket to let the malt breathe.
3. When the malt grows to 3 or 4 cm, it takes about 4 days. Take it out and wash it.
4. Put it in a blender, stir it slightly, and put it in a bowl for later use.
5, soak glutinous rice 6 hours in advance to cook, put a little more water, and cook the rice badly.
6. The cooked rice will be simmered and then cooled. When it is half hot, add the mashed malt and stir it evenly, then put it in the quilt and ferment it for 8 hours at low temperature with electric blanket.
7. Fermented malt rice permeates a lot of water
8. Filter the water in the rice with a sieve, and then squeeze it with a big spoon to separate the water from the rice.
9. Separated water and slag
10, I soaked some water into the remaining residue and stirred it, then filtered it with a sieve and filtered it twice to make the maltose taste more delicate.
1 1, the filtered water is boiled with strong fire, and the water is evaporated.
12, then turn to medium heat and keep stirring.
13, then turn to low heat until the malt turns amber and sticks to the spatula, then turn off the fire and cool.
14, cooled maltose, and then put it into a bottle.
15, good color and viscosity.
Maltose practice three,
1, wheat seedling: wash and soak the wheat grains for more than 2 hours, spread gauze on the bottom of the basin, put the soaked wheat grains on the gauze, and put another layer of gauze on the wheat grains, and spray water 2 to 3 times a day (preferably with warm water of about 30 degrees). When the temperature is high, you can see the malt that the wheat grains have grown to about 4 cm in 3 to 4 days (it may take 6 to 7 days when the temperature is low).
2. Make rice or glutinous rice into rice. If it is made of corn flour, steam it. When cooked, put it in a basin and cool it to about 60 degrees for later use.
3. Use a pulverizer to break the wheat seedlings with water, or chop the wheat seedlings with a knife.
4. Mix the broken wheat seedling juice with the rice and stir the rice into a paste.
5. Fermentation: Put the rice that has been stirred into paste into the rice cooker, and keep it warm with a heat preservation gear for fermentation. The fermentation temperature is 55~60℃ and the fermentation time is 6~8 hours, preferably not less than 5 hours, otherwise the sugar yield is not high.
6. After more than 6 hours of fermentation, the mushy rice becomes thinner. At this time, take out the rice cooker and filter out the sugar juice with gauze or filter bag.
7. Pour the sugar juice into a clean pot, boil it with a big fire, and then simmer it slowly with a small fire.
8. When the sugar juice is hung on the chopsticks and does not drip, it is cooked. You can turn off the fire and let it cool. When the temperature drops to about 60 degrees, you can bottle it. You can't wait until the maltose is completely cooled before bottling it. At that time, there may be no way to put it into the bottle.
9. A bottle of maltose made by hand is ready. I usually don't boil maltose that is sold in the market so thick, because maltose that is too thick is difficult to dig out when I eat it. At present, I boil maltose so thick that I can easily take it out with a spoon when I eat it.