Video tutorial on how to make maltose

Please click on the web link for the video tutorial on maltose production.

1. Wash the barley, soak it in clear water for about 24 hours, remove the water control, wrap it in white cloth, put it in the shade, and shade it with articles. Sprinkle water two or three times a day, which takes about 4-6 days. The time is shorter when the temperature is high and longer when the temperature is low.

2, raw barley malt, I hesitated for two days whether to use sweet potato or glutinous rice to make maltose. As a result, the malt is a little big, and it doesn't take that long to make it. When this length is generated, the maltose is made, and the sugar is a little green with the malt.

3. Glutinous rice foam 1 hour or so, steamed in water. Steamed rice is a little softer than usual, at 40-60 degrees, without a thermometer. I just tried it with my finger and felt a little hot. Then add the chopped malt and stir well. Ferment in a warm place for 6-8 hours.

4. Put it in a clean cloth bag and filter it. It is recommended to filter twice.

5, this is filtered, beige like rice soup.

6, good maltose. Dip maltose into the tip of chopsticks and you can pull out the silk. The maltose in the picture is a little thin, which can be eaten directly for a long time, and the color is better. I'm going to use it to stir-fry noodles and cut sugar to almost the same extent.