Hello everyone, I'm Rong'er, let's make maltose today. Usually, we use more when making desserts, and we buy malt syrup made by others, so we have the idea of making it at home very early.
I was afraid that I wouldn't do it well, so I didn't try it until my mother last thought about eating the handmade sugar cubes from my childhood, so I started to move. In fact, the tincture candy and stirring sugar that I ate when I was a child were all made of maltose, but the softness and hardness of the root sugar were different, and the names were different.
The recent temperature is too low, I feel that it is the season to eat sugar again, I remember when I was a child, in the autumn and winter, there were all kinds of handmade sugar, we had sweet potatoes boiled here, made of sesame seeds, and all kinds of sugar gourds, it was too hungry to think about, so I made my own maltose to taste the taste of my childhood.
» Ingredient List «
200 g wheat 1000 g glutinous rice A little cooked glutinous rice flour
» Production Steps «
1, first start with planting wheat, here is 200 grams of wheat, add water to soak for 24 hours, the current temperature is not high, do not need to change water.
2, after soaking, start to produce wheat seedlings, pick out the broken wheat, the rest of the even flat on the drained sieve, and then remember to water three times a day, to be completely watered.
3, remember to cover a damp cloth to maintain humidity, the next day we look at it, the wheat has sprouted.
4, the third day, has already looked more obvious.
5. On the fourth day, the wheat has grown wheat seedlings.
6, the fifth day, the malt is about four centimeters, but also grew a small green tip, at this time it can be, no longer need to grow.
7, root out the wheat sprouts more than a few times, pick out the ungented wheat and throw it away, the temperature is still relatively high when I do it, so it grows very fast, like the current low temperature will be slower.
8, washed and crushed with a blender, cut with a knife, are the same, the broken malt is first put aside for later.
9: Then prepare 1000 grams of glutinous rice, add water to soak for two hours in advance, and drain the glutinous rice after soaking.
10, directly into the rice cooker with water did not over the glutinous rice cooked, cooked glutinous rice is very soft rotten, first pour out to cool down, stir a down temperature faster, the temperature is about 60 degrees when it can be.
11, at this time, pour the malt in, continue to stir evenly, a little while will find that the glutinous rice began to have water, it is also very easy to mix evenly.
12, then pour back into the rice cooker, press the insulation button to ferment for 6 hours, the oven and sit at about 60 degrees of warm water insulation fermentation is also OK.
13, after fermentation, let's take a look at it, glutinous rice has a lot of juice.
14, prepare a drainage bag, first put all the glutinous rice in, and then squeeze out the water inside, the remaining residue is not needed.
15: Just filter the juice and start boiling sugar.
16, first boil on high heat, and then turn to medium heat, after about 40 minutes can be boiled to a little viscous state, but also continue to boil.
17, at this time, you must keep stirring the bottom of the pot, otherwise it is easy to paste the pot, and it has been boiled until it is thick, about 1 hour later.
18, it is this very thick state, the pot has been completely bubbly, lift the shovel in an inverted triangle slowly dripping and boiling.
19, you can also use chopsticks to dip a little in cold water, you can turn off the heat if you can become hard and crisp.
20, first pour out the sugar, this time is our usual most used malt syrup, do sugar cubes to cool slightly, you can use chopsticks to stir to help cool down.
21, not hot temperature can be started, hands back and forth pulling, this step is a manual work, generally in about 30 minutes, can pull out a very white color is very good texture, I pulled for 10 minutes has no strength.
22, the color is not very white, but the sugar has become hard and non-sticky, I directly used a knife to knock into small pieces.
Finally, sprinkle some cooked glutinous rice flour and our handmade maltose is ready
The taste is sweet, very delicious, and can be saved when you can't finish eating it once. Keep at low ambient temperature, remember to put the refrigerator when the temperature is high.
【Rong'er intimate tips】
1, the temperature is high malt is very fast, four or five days is enough, I shot when the temperature is still relatively high, because the pressure is only now to send content, so the current temperature and the previous period is completely different, the time of malting will be extended, which is the same principle as the soybean sprouts.
2, boiling maltose in the first 40 minutes, basically is to boil the water dry, so this time is not how to manage, do not have to stir all the time, the main thing to pay attention to is that when the water is drying fast, the process of boiling sugar should be next to the whole process.
3, pulling into white maltose is really a hard work, two people is the best operation, the strength is small and I insist on 10 minutes is very good, the color can only be yellow, can not pull out the white, because the strength and time are not enough.
Committed to using the simplest ingredients to share the most delicious dishes and snacks for you, I am Rong'er, sharing a delicacy for you every day, learning to eat like this, so that your stomach is healthier! Welcome to like, follow, retweet and favorite, thank you for your support! We'll see you next time.