Maltose

Maltose

1. The wheat is soaked in water for 8 hours and sprouted with a bean sprout machine for about 4 days. Depending on the situation, the growth rate in winter is different from that in summer, and it is about 5 to 6 cm.

2. Soak the glutinous rice for 4 hours and cook it in a rice cooker with a little more water than usual.

3. The wheat was chopped with a knife, and I added some water behind and muddled it with a blender.

4. When the glutinous rice is boiled and cooled to about 60°C, the hands are slightly hot and the malt is reconciled. The electric rice cooker is kept warm and fermented for 6 hours.

5. It looks good when fermented, and the juice is sweet.

6. Strain it with gauze, put it in a pot on high heat, turn to medium heat, and simmer while stirring.

7. It takes about 1 hour to cook until the flag is basically about to be hung. When it is boiling, turn the heat to a low heat and keep stirring to prevent it from becoming mushy. Cook for 20 minutes.

8. Just put the glass bottle in the non-stick pan while it is hot (I hate plastic bottles if I eat it myself).

9. The self-cooked without additives is not as stylish as the ones bought outside, but you can rest assured.