How to boil maltose so that it can be completely solidified

Let me tell you how to make maltose

Wash 500 grams of wheat, soak it in water for 4-8 hours, put it in a bag, and put it in an insulated box (about 30 degrees Celsius) That's it) keep warm to accelerate germination.

Before the wheat seeds germinate, prepare a clean basket and lay a layer of clean cloth on the basket for later use.

After the wheat seeds germinate, scatter the wheat seeds evenly in the basket and distribute the seeds evenly. Try not to superimpose multiple layers of seeds. Place the basket in an environment of about 30 degrees to speed up the growth of wheat seedlings.

The wheat seedlings need to be sprayed with water at about 25 degrees every morning to maintain the moisture required for the growth of the wheat seedlings. After 4 or 5 days, the wheat seedlings will grow to 8-10cm and the next step can be prepared.

Wash the prepared glutinous rice and cook it thoroughly, then divide it into large plates or large basins and let it cool to about 50 degrees. It should not be too hot or too cold to prevent the loss of biological enzymes. active.

At the same time, take out the wheat seedlings from the basket and wash them. Use a masher to smash the wheat seedlings and add water to make a slurry of about 8kg.

Take a clean bucket, put the glutinous rice and wheat seedling slurry together, mix well, keep warm and ferment for 3-5 hours, until clear liquid appears on the mixture. At this time, use a clean cloth bag and a press (if you don't have a press, you can only slowly squeeze out the liquid by hand) to squeeze out the juice from the mixture in batches and set aside. The waste residue can be mixed with a small amount of water and squeezed again.

The next step is to cook it. Put the squeezed juice into a pot and bring to a boil over high heat. This process requires constant stirring, otherwise it will easily burn and overflow because a lot of foam will be produced during the firing process. When the juice thickens, switch to medium heat and continue to simmer, also requiring constant stirring.

Slowly, you will find that the juice is getting thicker and thicker, and you don’t know how to judge whether it is ready or not. Haha...

The secret is out: take a bowl of cold water, use a spoon to scoop a little thick juice into the bowl, grab some juice with your hands and see if it can be formed. If the juice melts into the bowl, it will melt. , it’s still early to prove, you have to continue to simmer; if after the juice enters the bowl, you can grab the solid object with your hands, but you can’t lift the solid object out of the water, then you still have to continue to simmer it on slow fire for a while, if the solid object can be shaped , and it is a little hard, then congratulations, you can start the pot.

Remember, the more water there is, the thinner the maltose will be. You can't get it out with chopsticks because it won't be shaped. The less water, the harder the maltose will be.

If it is too thin, you can return it to the furnace and continue cooking. If it is too dry, you can also return it to the furnace and add some hot water to it.

In addition, if you put some sesame oil in the pot when cooking, it will be very fragrant

Maltose is very nutritious