How to make homemade maltose, how to make homemade maltose

Five ways to make maltose.

Exercise 1 Materials: Wheat, Glutinous Rice (can be quantified based on how much you make!) )。

Exercise: 1Soak the wheat in water and let it germinate to 3 to 4 cm.

2.Chop the malt.

3.Once the glutinous rice is cooked, mix it with malt.

4.Ferment the mixed glutinous rice for 4 hours, no need to rush.

5.Strain out the juice transformed from the glutinous rice and cook over high heat until sticky.

6.When the maltose solidifies, it turns into an amber lump of sugar. To eat, heat the sugar cubes and stir them with chopsticks.

Exercise 2 ingredients: 1 yam, maltose to taste.

Exercise: 1Peel the yams, cut them into thin slices and spread them on a plate.

2.Sprinkle a small amount of maltose on top of the yams.

3.Place it on the steamer of the rice cooker, cook the rice underneath and steam the yam on top. The rice is cooked, and the yam is steamed.

4.Once the yam is steamed, discard the excess water from the plate and sprinkle with maltose.

Exercise three. Ingredients: 200 grams of white radish, 80 grams of maltose, 5 grams of salt.

Practice; 1.Wash the white radish, peel and shred it and set aside.

2.Take a bowl, add the shredded white radish, salt and maltose from method 1, mix well, and marinate for about 30 minutes. 3.Squeeze the shredded white radish from method 2 dry.

Four practices. Ingredients: 200 grams of whipping cream, 80 grams of sugar, 35 grams of maltose.

Exercise: 1Pour the whipped cream into a small saucepan.

2.Add the sugar.

3.Then pour in the maltose.

4.Then heat over low heat.

5.Bring the cream to a boil.

6.Cook until the spatula is apart and the bottom of the pan is exposed. It is thicker.

7.Then pour into the mold.

8.Demoulding after cooling.

9.It can also be poured into a square mold.

10.Pour it out and it's square.

Five practices. Ingredients: 200 grams of peanut kernels, 200 grams of maltose, 200 grams of sugar, 70 ml of water, 1 egg white, 200 grams of peanut kernels, you can also use some milk powder.

Exercise: 1Roast the peanuts, cool and peel.

2.Pour maltose, white sugar and water into a pot and bring to a boil over low heat until it quickly clumps and hardens when dropped into cold water.

3.When the sugar is almost cooked, send the egg whites to the hard foam.

4.Slowly pour the boiled syrup into the beaten egg whites, continue to beat the egg whites while pouring, until the egg sugar liquid is very viscous and almost impossible to stir, pour in the peanut kernels and continue to stir.

5.Slowly pour the boiled syrup into the beaten egg whites, continue to beat the egg whites while pouring, until the egg sugar liquid is very viscous and almost impossible to stir, pour in the peanut kernels and continue to stir.

6.Cover with plastic wrap, flatten the surface, roll it out, roll it out thinly, take it out and cut it into slices (it is best to flatten it and then take it out and cut it into slices, the time is longer.)

The production of maltose: 1000 grams of raw wheat, 1000 grams of shelled barley, 2000 grams of rice (that is, shelled rice), the preparation method is very simple, first mix and wash a few things, first soak it in 30 degrees of water for 24 hours, drain the water and put it into a large basin, and soak it with a wet cloth and cover it with a thick towel at the end, you must check the humidity of the towel every day, you can't call the towel dry, about three days or so out of the bud, you must not turn it after the bud, so as not to touch the billet bud, use a spoon to beat the nest when making a nest, It is suitable for the bait flavor type of grass carp and carp, and the original flavor does not add any auxiliary materials, which is one of the most ideal nest materials at present!

It's very simple, but don't get burned.

Steps to make maltose.

Step 1: Soak the wheat in water overnight. The general saying is 50 grams of wheat and 500 grams of glutinous rice. Put more wheat, because there is no guarantee of 100% when it is released, and more wheat is safer.

Step 2space

To prepare plain milk shredded toast Step 1

Put the soaked wheat on gauze and shade it (only the sprouts that come out of shading are yellow, and those that don't shade are green). Water twice a day, and check every day for moldy wheat, and pick out if there is. Wheat sprouts grow to three or four centimeters long (look closely at two leaves coming out) and you're good to go.

It is better to use gauze, and pull out the wheat sprouts directly by the roots when cleaning.

Step 3: Observe the wheat, and if it grows to about three centimeters, it is time to start preparing to soak glutinous rice and corn. Soak for about three hours. For convenience, I cook the glutinous rice and corn directly in the rice cooker. By the time the glutinous rice is cooked, the wheat is almost ready.

Step 4: Root the wheat sprouts and wash them. Pick out the bad and the moldy and throw it away. Put the washed malt in a blender and mix it with water.

Next, you can add some sticky rice and stir it together, or you can not put it together. Sticky rice is crushed with a rice spoon. Cool to about 60 degrees Celsius and mix well with the crushed malt.

Cover the pot again. Wrap the entire pot in a quilt or other thick stuff and let it sit for six to eight hours. I have a large amount, so I use this method.

If the amount is relatively small, put a plate in the rice cooker according to someone else's method, and then discharge the stirred materials into the rice cooker and keep it warm for more than six hours.

Step 5space

To prepare plain milk shredded toast Step 1

When the time is up, you can shake the ingredients in the pot and see that there is obvious liquid, which means that it has been fermented. Put the fermented ingredients in a cloth bag and strain out the juice. Don't overdo it, it will have a noticeable sour taste.

Step 6space

To prepare plain milk shredded toast Step 1

The process of cooking is long and critical. At first, boil over high heat, and use a shovel to shovel the bottom of the pot from time to time when cooking. If there is something pasty to clean out in time, it is starch paste.

When it boils, it's almost cleaned. If possible, put it directly in a non-stick pot and boil. If you put an iron pot, the bottom of the pot will be charred in the later stage.

Stir frequently, especially the bottom of the pan.

Step 7space

To prepare plain milk shredded toast Step 1

It took me more than three hours to cook three catties of glutinous rice. First bring to a boil over high heat, then cook over medium-low heat until there is obvious discoloration and viscous at the bottom of the pot, and then low heat. Cook until the syrup has a large bubble on the surface of the syrup, and then boil it again until a pair of chopsticks reach in, take it out and open the chopsticks, and the syrup between the chopsticks is formed into a piece without falling off.

Such a syrup is soft when cooled, and it is stirred out with chopsticks and eaten. If you want to be hard, cook it for a while.

Hello, the following is the answer to your query, I hope it will be helpful to you, the materials and methods of making maltose: malt powder or maltose syrup, sugar, water production steps: 1

Mix the sugar and water in a saucepan and heat over medium heat, stirring constantly, until the sugar is completely dissolved. 2.Add the malt flour or maltose syrup to the pan and continue stirring until the mixture thickens.

3.Continue to heat the mixture until it reaches the temperature of the syrup, i.e. 116° Pour the syrup into the mold and wait for it to cool. 5.

Remove the maltose from the mold and cut it into the appropriate size. Notes:1

Stirring is required during the making process to prevent the sugar from sticking to the pan. 2.The syrup temperature needs to reach 116°C, otherwise the maltose will be too soft and glutinous.

3.When cutting maltose, you need to use a sharp knife to prevent the sugar from sticking to the knife. The above is all my reply, I hope I can help you and wish you a happy life

Summary. 1.Add 200 grams of wheat, cover the wheat with water, soak overnight, prepare a baking tray and spread a steamer cloth, spread the wheat on top, cover it with dark to let the wheat germinate, open the lid and spray water mist 2-3 times a day to make the wheat germinate.

Pro, homemade maltose steps:

1.Add 200 grams of wheat, cover the wheat with water, soak it in a stretch of fingers overnight, prepare a baking tray for a baking tray and spread a steamer cloth, spread the wheat on it, cover it with a dark cover to make the wheat sprout, open the lid and spray 2-3 times a day to make the wheat germinate.

2.Prepare 500 grams of glutinous rice, add 2600ml of water, put it in the rice cooker and cook it in porridge mode.

3.On the sixth day, the wheat can be taken out, put into a large basin to be cleaned, and the water control dry chop is set aside.

4.After the glutinous rice is cooked, cool down for 20 minutes, add the malt and stir well, put it in the rice cooker to keep it warm and ferment for six hours, and then take it out to cool down.

5.Strain the water repeatedly, then pour it into a pot and bring to a boil over high heat, stirring constantly when there are bubbles, and boiling until it hangs.

Homemade malt sugar requires malt flour and syrup, and the skin-covered materials can be purchased at food stores or online. Here are the steps to make maltose: Ingredients:

Malt powder 150 g - Syrup 300 g - Water 100 g Steps: 1Prepare a large pot, pour the malt powder and syrup into the pot for burning, add 100g of water and stir well.

2.Place the pan over the heat over medium-low heat, stirring constantly, until the mixture begins to thicken, and it will take about 20-30 minutes for the fondant to get to the point. 3.

When the mixture turns brown and syrupy, turn off the heat and continue stirring for 2-3 minutes until the syrup is thick. 4.Pour the syrup into a pre-oiled dish and let cool.

5.Wait until the syrup has cooled, then cut it into small pieces with a knife and serve. Note:

1.The process of making maltose requires constant stirring to avoid the syrup sticking to the bottom. 2.

When the syrup is heated, it is necessary to control the heat well, too high a temperature will easily paste the pot, and too low a temperature will cause the syrup to be not thick enough. 3.After cutting into small pieces, the maltose can be wrapped in plastic wrap and stored in a dry place.

10 servings of wheat, rice and glutinous rice.

Wheat is shaded and germinated.

After 3 to 4 cm finely chopped, this is to obtain amylase.

I don't know the ratio of glutinous rice.

This soak in water for 3 to 4 hours.

Then steamed. Spread out to dissipate to 50 degrees, mix the malt and ferment in a container.

The fermented one is maltose water.

Then strain and boil dry.

Pull again. It is the finished maltose.

When boiling the water, put a little into the cold water, and after cooling, it will break when pinched, indicating that the water is qualified.

Du Niang said that maltose moistens the lungs, produces Jin, and desires dryness; It can be used for qi deficiency and fatigue, deficiency and cold, abdominal pain, lung deficiency, chronic cough and wheezing.

Maltose is used in many Chinese desserts, such as pineapple cake, bean paste filling, and ...... sakimaHomemade is more time-consuming, but it is better to eat with confidence.

The maltose I make is made by sprouting wheat, breaking it, fermenting it in sticky rice, squeezing out the juice, and boiling it. Wheat: glutinous rice = 1:10. I'm worried about the germination rate of wheat, so I use more wheat.

Materials. Wheat 150g

Glutinous rice 1000g

Step 1: Soak the wheat in water overnight and protect it from light to germinate.

Step 2 Malt to 2 3 cm or so, glutinous rice washed, soaked for 3 hours.

Step 3Put the soaked glutinous rice in a pot and add more water to make soft glutinous rice. I put it in the rice cooker and made it.

Step 4 After the glutinous rice is ready, when the temperature drops slightly higher than the body temperature, put the malt in the food processor and break it, I put it in the wall breaker, and then add less water to beat it into juice, but it does not affect the fermentation.

Step 5Put the crushed malt into the warm glutinous rice and mix well, then put it in the rice cooker, cover and ferment for 6 to 8 hours.

Step 6 When the time is up, squeeze out the water of the fermented glutinous rice malt with gauze, I squeeze it directly into the casserole, and boil it directly in the casserole.

Step 7 Turn on high heat and boil, when the water is reduced, turn down the heat, and boil slowly, if you like the maltose to be harder, boil it for a while.

Maltose that has not yet cooled completely.

It's very simple, but don't get burned.

Please wait. Ingredient list 200 grams of wheat 1000 grams of glutinous rice Cooked glutinous rice flour A little production step 1, start by planting wheat, here is 200 grams of wheat, add water and soak for 24 hours, the current temperature is not high, and there is no need to change the water. 2. After soaking, start to sprout wheat seedlings, pick out the bad wheat, and spread the rest evenly on the draining sieve, and then remember to water it three times a day to water it completely.

3. Remember to cover with a damp cloth to maintain humidity, and the next day we will take a look, the wheat has sprouted. 4. On the third day, it already looks more obvious. 5. On the fourth day, the wheat has grown wheat seedlings.

6. On the fifth day, the malt is about four centimeters long, and it has also grown a small green tip, which is okay at this time, and there is no need to grow any longer. 7. Take out the wheat sprouts by rooting and wash them several times, pick out the wheat that has not sprouted and throw it away, the temperature is still relatively high when I do it, so it grows very fast, and it will be slower if the temperature is low now. 8. After washing, use a food processor to crush, or use a knife to cut it, all of them are the same, and the broken malt is put aside for later use.

9. Then prepare 1000 grams of glutinous rice, soak it in water for two hours in advance, and drain the glutinous rice after soaking. 10. Pour it directly into the rice cooker and add water to cook the glutinous rice, the glutinous rice after cooking is very soft and rotten, pour it out to cool down first, stir it to cool down faster, and the temperature will drop to about 60 degrees Celsius. 11. At this time, pour the malt in again, continue to stir well, and after a while, you will find that there is water in the glutinous rice, and it is very easy to mix evenly.

12. Then pour it back into the rice cooker, press the keep warm button to ferment for 6 hours, and it is also okay to keep the oven and sit in warm water at about 60 degrees to keep it warm and ferment. 13. After fermentation, take a look at it, there is already a lot of juice in the glutinous rice. 14. Prepare a draining bag, first fill all the glutinous rice in, and then squeeze out the water inside, and don't want the remaining residue.

15. Just filter the juice and start boiling the sugar. 16. First boil over high heat, then turn to medium heat to heat, about 40 minutes later, you can boil until there is a little stickiness, and 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 boil until it is thick, about 1 hour later.

18. It is in this very thick state, the pot has completely swollen bubbles, and it is boiled when the shovel is lifted and slowly dripped down in an inverted triangle. 19. You can also use chopsticks to dip a little in cold water, and turn off the heat if it can become hard and crispy. 20. Pour out the sugar first, at this time it is the maltose syrup that is usually used the most, and if you make sugar cubes, you need to cool it down slightly, and you can use chopsticks to stir it to help cool down.

21. You can get started after the temperature of the hands is not hot, pull back and forth with both hands, this step is a physical work, generally in about 30 minutes, you can pull out a very white color and a very beautiful texture 22, the color is not very white, but the sugar has become hard and not sticky, you can directly use a knife to knock it into small pieces.