Homemade Maltose
1.
Soak the malt in water overnight, place it on a flat plate to sprout, and pour some water every day. I have been growing for 5 days. The temperature in Sichuan has been too low these days and the sprout is slow. It should be protected from light. If it is not protected from light, Will consume the enzymes in the malt and affect fermentation. The production principle is to convert the starch in glutinous rice and the enzymes in malt into sugar.
2.
After the malt has been cultivated, since there is no cooking machine, I chopped up the malt with a knife. If there is a cooking machine, it is very easy to beat. The glutinous rice and corn are soaked for 2 hours and cooked in an electric rice cooker. When the pig is used, add more water to cook the rice softly to facilitate fermentation. After cooking, let it cool to a temperature that is not hot. Put the chopped malt in and stir evenly. Put it in the rice cooker to keep the button warm for 4.5 hours.
3.
This is what it looks like after 4 hours. There is a lot of water inside. I can’t help but dip my finger on it. It’s very sweet.
4.
Use gauze to filter out the fermented water, be sure to squeeze it dry, don't waste it, it's all sugar. I squeezed so dry, the corn was not crushed, not fermented, so I don’t need to put corn next time.
5.
The filtered sugar water is milky white.
6.
When I started to boil sugar, I used two pots to cook together to save time.
7.
almost done
8.
The pan is still boiled fast, ready to be out immediately.
9.
A pound of glutinous rice was made with these three small bottles, and I made a few lollipops for my daughter, which produced a lot of sugar. Put it in the refrigerator and eat slowly, haha... The doll with candy is so happy.
10.
carry out
