Make Yourself A Pot of Maltose
1.
Soak wheat seeds until the seeds completely absorb water
2.
It’s very slow in cold weather. Find a leaky basket. Try to spread the wheat as flat as possible without overlapping. Water it every day and store it in a dark place.
3.
After ten days, the malt is about 6 cm long. It is yellow and tender yellow. The field of malting must be protected from light. It is said that the malt turns green and consumes the enzymes in it.
4.
Cut the malt and put it in the cooking machine as much as possible. Be sure to cut into pieces, or the roots of the malt will get entangled on the blade of the cooking machine.
5.
Mix the crushed malt with the cooked glutinous rice, put it in the oven, and let the fermentation function for 5 hours
6.
Fermented
7.
Filter out the dregs with a cloth bag
8.
This is the sugar juice left after filtering out the dregs
9.
Choose a large-caliber pot so that the water evaporates quickly. I use two pots to boil together until only half of the pot is left on the high fire. Combine it in a pot.
10.
Another pot, gurgling together
11.
Boil the two pots together
12.
Then boil
13.
It's a beautiful sugar color
14.
Then boil
15.
It's almost done, it lasted for more than 2 hours
16.
Bottle while hot
17.
sweet
18.
You’re done, you must bottle it while it’s hot or it will stick to the pot. The rest is not wasted. Add a little water and a little ginger to boil it is a ginger malt syrup. I really can’t bear to waste it at all.
19.
Want to taste it?
Tips:
50 grams of malt with 500 grams of glutinous rice, 3 catties of glutinous rice finally yields 2 catties of 6 taels of sugar. It is not difficult. The most expensive thing is the time cost.
