Maltose
1.
200g wheat will do, soak for 24 hours. Spread water on top of the basin two to three times a day.
2.
After sprouting four to five centimeters, you can start doing it. I started doing it on the seventh day.
3.
Add some water and use a food processor to break up the malt. You can't stir it without water.
4.
Remember to soak the glutinous rice for a few hours, as it will become muddy if it is not soaked. Then put it in a pressure cooker or rice cooker. After cooking, let it heat up to 50 or 60 degrees. Stir the malt. Pour it in and stir evenly. Keep it warm for five to six hours, or seven or eight hours.
5.
Filter it out with gauze. Then turn on the high heat and start to cook. I cook it in two pots. After cooking, pour into a pot and cook together
6.
Two pots become one pot. After that, there are three-quarters of the pot left, and you can turn off the heat after half the time, or it will be too viscous.
7.
Pour it out while it is hot.