The method of using corn to make maltose, can corn make maltose

Maltose. The correct practice] - characteristics: sweet and delicious taste, mellow and delicious, thorough analysis of the practice, a look will be.

Ingredients]: 150 grams of wheat (fresh wheat with full grains is preferred).

Ingredients]: 1500 grams of glutinous rice.

Seasoning]: Appropriate amount of water.

Tools]: large basins, large filter basins, large buckets, blenders, rice cookers, pots, pots and spoons, chopsticks, gauze appropriate amounts.

Start making] ——

The first step is to "soak the wheat": take a large pot, put all the fresh wheat you bought back into the pot first, add enough water to cover the wheat, and soak it for 1 night for later use.

The second step is to "place the wheat": take a large filter basin, evenly put a layer of gauze at the bottom of the filter disc, and then put a large bucket under the filter basin to receive dirty water, pour all the soaked wheat into the filter basin together with clean water to filter out the excess water, and enter the next step.

The third step is "planting and germination": keep the filter basin and the vats stacked, start breeding and cultivating wheat, and pour water evenly into the filter basin twice every morning and noon, so that the wheat can absorb water and germinate, and produce the key ingredient - malt.

Step 5 "Wash the malt": Root all the wheat that has grown malt and rinse it with water again (because no soil is used, it is very clean after washing it twice).

Step 6 "Break the malt": Put the washed malt and wheat into the blender, open the dot mode to completely break it for later use, at this step the malt part has been done, and the ingredients will be processed below.

Step 7 "Soak glutinous rice": Put the prepared 1500 grams of glutinous rice into the rice cooker, add enough water, soak for 1 hour, and let it absorb enough water.

Step 8 "Cook Glutinous Rice": Then put the soaked glutinous rice into the rice cooker along with the rice cooker, select the "Cook Rice" button to cook the rice until soft and ready for later use (this step is the same procedure as cooking white rice).

Step 9 "Add malt to stir and ferment": After the button jumps, don't be in a hurry to open the lid, unplug the power and let it cool naturally for a while, wait for the temperature of the glutinous rice to drop to about 50 degrees, pour the previously beaten malt into it, stir it with chopsticks while it is hot until it is evenly mixed, stir well, cover the pot, do not plug in, and let it ferment naturally for 6 hours.

Step 10 "Squeeze out the juice": take a clean **, spread a layer of gauze inside, pour all the fermented malt paste into the gauze, wrap the malt paste tightly with gauze, and then squeeze the water with clean hands to squeeze out all the water in the malt paste as much as possible, this step is the key, and the juice is standby.

The eleventh step is "boiling the juice maltose": finally take a clean pot, pour all the juice squeezed out into the pot, boil over high heat, and then turn to low heat for slow boiling, and at the same time use different pots and spoons to stir until the water in the juice is completely evaporated, boil until it is more viscous, then the maltose is ready, and finally the boiled maltose is naturally cooled, put it in a container and seal it, and take it as you eat.

It's so well written! I'll try to go.

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.)

1.Soak the wheat seeds overnight, drain the water, put the wheat seeds in a dark and ventilated place and wait for germination days to germinate, and the sprouts can grow to about 3 cm long in 7 days, and then take out the rolling pin and crush it 3Steam the millet that has been soaked overnight, about half an hour is good 4

After the millet is cooled, pour in the crushed malt, then pour the water over the millet, stir well, cover with plastic wrap for fermentation, about five hours 5Strain out the fermented soup and let the water evaporate over high heat 6Wait until the water has evaporated to about the same time, change the heat to low, and stir while boiling 7

After boiling until viscous, you can 8Finally, wait until it's not too hot to bottle.

Soak the seeds overnight, drain the water, and place them in a dark, ventilated place for germination.

Please click Enter a description.

It takes about 2 days to sprout, and the buds can grow to about 3 cm long in 7 days, and then take out the rolling pin and crush it.

Please click Enter a description.

Steam the millet that has been soaked overnight for about half an hour.

Please click Enter a description.

After the millet is cooled, pour in the crushed malt, then pour water over the millet, stir well, cover with plastic wrap and ferment, about five hours.

Please click Enter a description.

Strain out the fermented soup and let the water evaporate over high heat.

Please click Enter a description.

When the water has almost evaporated, change the heat to low and stir while boiling.

Please click Enter a description.

Boil until thick.

Please click Enter a description.

Finally, wait until it's not too hot to bottle.

1. Yes. Maltose can be made from glutinous rice or grains with a high starch content, such as corn or sweet potatoes.

2. Corn syrup and maltose syrup are basically the same in terms of composition, and they are both syrups based on maltose. There are differences in the production process and different uses.

3. Maltose syrup is made of high-quality starch as raw material, liquefied, saccharified, decolorized, filtered, and delicately concentrated.

4. Corn syrup is made of high-quality corn starch, which is hydrolyzed by multi-annihilation enzymes to obtain maltose-based syrup.

Step 1: First, wash the wheat kernels, put them in a basin and soak them in water for 24 hours (cold water in summer, warm water in winter). After that, the wheat grains are scooped into small bamboo baskets and drenched with warm water twice a day.

When the malt grows to 3 or 4 centimeters, take it out, put it in a stone mortar and mash it like mud, and then wash some glutinous rice and steam it for later use.

Malt can be made when the malt grows to 3 to 4 cm.

Mash the malt in a stone mortar.

Step 2: After steaming, the glutinous rice is cooled to about 50 to 60 degrees (not too cold) and mixed with the mashed malt, and fermented for about 5 hours (it should be kept warm properly when it is cold).

The glutinous rice is steamed and cooled to 50 to 60 degrees.

Mix the steamed glutinous rice with the mashed malt.

Step 3: After the glutinous rice and malt are fermented, filter out the fermented juice with fine gauze (try to filter the fermented juice as much as possible, wrap the malt and glutinous rice with gauze and squeeze it vigorously.) The residue left after filtration can also be kept as flower fertilizer.

Wrap the fermented malt and glutinous rice in gauze and filter the juice.

The filtered slag can also be used as flower fertilizer.

Step 4: After that, pour the filtered wort into the pot, boil over high heat to collect the juice, until the sugar color slowly turns yellow, and then change to low heat and boil slowly (be sure to master the heat, don't boil the paste.) ）。

Pour the filtered juice into a pot and boil over high heat to reduce the juice.

When the sugar turns yellow, change to low heat and boil slowly.

Step 5: When the maltose boils to a viscous shape, quickly scoop it into the pot (spread a layer of fried sesame seeds at the bottom of the pot), and when it is not too hot, quickly pull it into strips with your hands, and finally cut it into small pieces with a knife, and you can eat it (don't stare at the game for too long, if the sugar is old, the taste will be bitter and sour)!

Here's how to make corn on the cob maltose:

Ingredients: 500 grams of corn on the cob.

400 grams of sugar.

200 grams of water.

Lemon juice to taste.

Steps:1Cut the corn cob into small pieces, put it in the center of the pot and add water, bring to a boil, turn to medium-low heat and cook for about 30 minutes until the corn cob is soft. Which base is aged.

2.Remove the boiled corn on the cob and let it cool for later use.

3.Add sugar and water to a pot, stir well, and bring to a boil over medium-low heat.

4.Cook until the syrup turns light in color and turn light yellow, add lemon juice and continue to cook for a while.

5.Put the boiled corn on the cob into the syrup and stir-fry slowly over low heat so that the corn on the cob is evenly coated with the syrup.

6.Stir-fry until the syrup is fully absorbed and the corn on the cob becomes transparent and shiny, then turn off the heat.

7.Pour the fried corn cob into a baking tray or mold, smooth and compact, let cool and serve.

Notes:1Stir constantly during the making process to avoid the syrup sticking the bottom or the pan.

2.The temperature of the syrup should be well controlled, too high will burn, too low will not be easy to stick.

3.Corn on the cob should be cooked thoroughly to ensure that the starch in the cob is fully broken down and the syrup is easily absorbed.

4.If the syrup is too thick, it can be diluted with water to avoid easy pasting when frying sticks.