Bee brand teaches you to make pure handmade maltose at home. It is delicious without adding, clean and chewy.

Speaking of maltose, when I was a child, my mother often made it for us. Generally, it is only done during the Chinese New Year, because the weather is too hot to hold. Because of this, it has become the memory of many people. I believe that rural children have this feeling. They can only eat maltose every year when the Chinese New Year is approaching. If you can do it yourself, buy it and eat it if you can't. Sometimes because it is expensive, although I really want to eat it, I just watch, take a look, smell the unique sweet taste, lick my lips, swallow saliva, and then disperse with satisfaction.

In fact, the raw materials for maltose are nothing more than glutinous rice and wheat, which are not expensive. The reason why maltose is expensive is that as long as the labor cost and time cost are high, maltose needs time to brew and manual assistance. Now I have learned to make maltose myself, and I can understand that the reason why it is expensive is also very supportive. Bee card teaches you to make maltose.
 

food needed]
Glutinous rice 1kg (500g), malt 3 liang (150g)
Making process]
Step 1: Wheat is like bean sprouts. Soak it for one night and then take it out and put it into a net basket to sprout. The whole process of sprouting is to sprinkle water every many hours in the middle. At other times, let them stay in the backlit area as much as possible without seeing the light, and also need to maintain the humidity.
Step 2: At this time in Xishuangbanna, Yunnan, the room temperature is still very high. This is also a photo of two days of budding.
Step 3: This is what I took in the outdoor shooting. The color tone looks lush. Specifically, it is not so green in the room, and the color tone is very light. Because I basically put them in an unnecessary electric oven to cover them with cloth during the whole process of budding... On the fourth day, the length of this malt is about 4 to 5 centimeters, then I took them out and cleaned them up to make maltose.
Step 4: Wash the malt together with the wheat kernels below, and crush them with a multi-function cooking machine. The more you crush them, the higher you crush them. If it is not convenient to dry, you can add a little water to fight them together. As shown in the figure, I have already made flour paste. Here I use 150 grams (three taels) of malt.

Step 5: This is also glutinous rice cooked from a kilo of rice. I immediately soaked a kilo of rice for two hours and then put it in an electric rice cooker to boil it like cooking. I'm afraid I deliberately added more cooked rice to make it thinner.
Step 6: Let the steamed rice cool for a while and reduce the temperature to 60 or 70 degrees. The similar thing is to touch the slightly hot rice with your hands. It doesn't need to be too cold. A little hot is better for alcohol. (I use chopsticks to keep stirring it to reduce the temperature, so now it looks like cooked white rice porridge) Then mix the minced malt in the glutinous rice and stir them well.
Step 7: Put it into the electric cooker while it is hot, and press the heat insulation key to make alcohol for seven hours.
Step 8: This is also after the alcohol has been produced. The situation has already changed and rice and water have been separated. There will be a lot of water, maltose is boiled with this water, this time it is a little sweet.
Step 9: Filter it out. I will use this kind of filter spoon. First, I will check it again, then wrap the filtered slag with sand cloth and check it again. As far as possible, I will filter out all the juice in the slag without consuming it. Here, I will use my steamer cloth to filter it.

Step 10: This is also the water that comes when you are too worried. This water can be used to boil sugar! First, bring it to a boil. During the cooking process, it needs to be stirred moderately until the water gradually volatilizes and decreases. If you feel that the stirring is a little thick, you need to immediately turn to the fire and stir it slowly while stirring. At this time, it is very easy to paste the bottom of the pan. Therefore, you must keep stirring at the edge of the pan.
Step 11: Wait until the end, it will actually look like syrup, so that the fire can be turned off and the whole process of cooking materials will take about one hour to finally produce the finished product.

frequently asked questions]
1. Selection of materials. The ratio of dry, pure and impurity-free wheat to other raw materials is 1:10, I .e. 1Kg of wheat (or wheat seeds), and 10Kg of glutinous rice is added. Glutinous rice needs to be broken into millet cell phone size, but cannot be broken into powder.
2. Breeding buds. Wash wheat bran or wheat seed bran, put it in a wooden basin or tile tank, and soak in water. Soak water, summer with cooling circulating water, winter with warm water. Soak the wheat bran for 24 hours and then scoop it up, put it into a bamboo basket, and drench the buds with warm boiled water two or three times a day. The temperature should not be higher than 30 ℃. After 3 days -4 days later, when the wheat bran grows two-leaf bag heart, it is cut into broken sections, and the more broken, the higher.
3. Steamed. Wash the crushed corn or glutinous rice, soak it in water for 4-6 hours, take it out and control it after moisture absorption and swelling, place it in a large electric cooker or food steamer, steam it at 100 ℃ until the crushed corn or glutinous rice has no hard heart, take it off and spread it on a cold mat, and cool it to 40-50 ℃.
4. Hair alcohol. Put the cool corn grains or glutinous rice, mix the chopped wheat malt or barley malt, send alcohol for 5-6 hours, then put it into the bag, tie and seal the bag tightly.
5. Squeeze. Place the cloth bag on the dewatering equipment or the earthen juice machine and squeeze it into liquid juice, that is, maltose.
6. Concentration. The fried juice can be concentrated into a certain concentration value after heating and boiling, and can be stored in a ventilated and dry place for more than one year when the water content is less than 18%. Water less than 15% can be stored in a ventilated and dry place for multiple periods of time.
Since 1956, Bee Brand has insisted on using traditional technology and natural sugar cane to make sugar. At the beginning of 65, it has not changed its heart. For many years, it has been favored and loved by people in Guangdong, Guangxi and Qiong and overseas Chinese. In 2015, it was certified by Guangxi Time-honored Brand. Now it has traditional sugar products such as white sugar, yellow sugar, brown sugar and crystal sugar. It is the result of the efforts and inheritance of generations of technicians. Choose Bee Brand, is to choose value for money.

If you want to know more about bee brand traditional craft sugar, please contact online customer service for consultation or move to Tmall, jingdong, pinduoduo official stores to buy, or call0774-5824061;0774-2037181;0774-2037180.

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