Homemade malt sugar
By VicentaLakin
Remember when I was a kid at school, there was always an old grandma selling gum, a malt sugar, and one for a couple cents. In that time of material deprivation, it was a great pleasure to eat a little sugar, without rushing into it, with two sticks, and it was fun until the malt went white. Now there is no longer anyone outside who sells the sugar, and by chance has discovered the method of making it, trying to succeed once, and later acting as a snack for her daughter。
Recipe Recommendations
- glutinous rice 500G
- corn 100g
- malt 100g
- sweetening
- cook
- a day
- ordinary
Steps for Homemade malt sugar
1
The malt immersed overnight with water, the asphalt level sprung in the plate and poured some water every day. I spent five days in Sichuan. The temperature was too low and the growth was slow. Attention was drawn to the need to avoid light. If not, it consumed the enzymes in the malt and affected the fermentation. The principle is to convert the starch in the rice and the enzyme in the malt into sugar。2
After the malt was bred, I cut the malt with a knife, and it's easy to have a cooking machine, and I'm just checking it out. The rice and corn bubbles are cooked in an electric restaurant for two hours, and more water is put in the pigs and the rice is made soft for fermentation. When boiled, it cools up to the temperature of a non-hot hand, so that the cut malt is evenly mixed, the temperature button is kept in the electric cooker and the temperature is maintained for 4.5 hours。3
It's four hours later. It's a lot of water in it. It's sweet4
You've got to dry it out with the fermented water. Don't waste it. It's full of sugar. That's what I'm doing. The corn isn't broken. It's not fermented。5
The filtered sugar is milky。6
I used two pots to save time。7
Almost there8
It's still hot. Get ready。9
One pound of rice, three vials, and some lollipop for my daughter. Eat slowly in the fridge。10
Completed