Maltose must be made from wheat, not ready-made sugar

In fact, the raw materials for making maltose are nothing more than glutinous rice and wheat, which are not expensive. However, the reason why maltose is expensive is that the labor cost and The time cost is high, maltose needs time to brew and artificial assistance.

Method:

1. Prepare 250 grams of wheat, wash it, and soak it in water overnight.

2. Prepare a large basin with two chopsticks on it, and put a vegetable basin on it. Pour the soaked malt in and sprinkle it with water 2-3 times a day. You will see the malt gradually grow.

3. Prepare 750 grams of chopped corn and 750 grams of glutinous rice, wash them and soak them for more than four hours. Put the soaked glutinous rice and chopped corn into the steamer and steam until cooked.

4. When the malt grows about 4 cm, uproot it, clean it, dry it, chop it and set aside.

5. Take out the steamed glutinous rice and ground corn and let them dry to room temperature. Add the chopped wheat sprout leaves and mix well. Then put it into the rice cooker, turn on the keep warm button to keep warm for 20 minutes, unplug it, and use the remaining heat to ferment for 2 hours.

6. The extra water after simmering is the maltose puree. Put a clean gauze in a large basin, pour in the fermented malt and filter out the maltose puree.

It turns out that this is how maltose is made. It really contains malt, is rich and sweet, and is simple and interesting to make.

7. Pour the filtered maltose puree into a pot and cook over medium heat. , cook until it becomes a little sticky and dense bubbles appear, then turn off the heat.

8. Pour it into a large bowl without water and oil, and let it cool naturally. Our maltose is ready. It is rich and sweet, and it is simple and interesting to make.

Notes

1. Select materials. Choose dry, pure, impurity-free wheat. The ratio of wheat to other raw materials is 1:10, that is, 1 kilogram of wheat (or barley) is paired with 10 kilograms of glutinous rice. The glutinous rice needs to be crushed into the size of millet, but not into powder.

2． Raising buds. Wash the wheat grains or barley grains, put them into a wooden barrel or earthen jar, and add water to soak them. The soaking water is cool water in summer and warm water in winter. Soak the wheat grains for 24 hours, take them out, put them in a basket, and pour the sprouts with warm water two or three times a day. The water temperature should not exceed 30°C. After 3 to 4 days, when the wheat kernels have grown into two-leaf cores, cut them into pieces, and the more broken they are, the better.

3. Steam. Wash the corn kernels or glutinous rice, soak in water for 4 to 6 hours. After absorbing water and swelling, remove and drain, place in a rice pot or steamer, and steam at 100°C until the corn kernels or glutinous rice have no hard core. When the time comes, take it out and spread it on the bamboo mat, and let it cool to 40℃-50℃.

4. Fermentation. Mix the cooled corn kernels or glutinous rice with chopped wheat germ or barley germ, ferment for 5 to 6 hours, then put it into a cloth bag and tie the bag tightly.

5. press. Place the bag on a press or an earthen juicer and squeeze out the juice, which is maltose.

6. concentrate. The fried juice can be concentrated to a certain concentration by heating and boiling. When the moisture is less than 18%, it can be stored in a cool and dry place for more than 1 year. If the moisture content is less than 15%, it can be stored in a cool and dry place for a certain period of time.