How to make maltose
The wheat is incubated in a germinator and from the first day to the fifth day it’s good enough to be like this, it should be 5 mm.
Wash the malt, drain the water and put it in a stir and beat for 5 seconds, crumble it into the pot.
First of all, soak the glutinous rice and corn in water for five hours, then put them in a steamer and cool them in the basin when they are ready.
You can keep it in the rice cooker for 7 hours.
This is 7 hours later, this is after fermentation, because I am looking at the rice water, then take a small bag to separate the sticky rice from the water, you can use it, the separation is good, in the use of leaky yarn in the next to, so do clean more!
You’ll be fine.
When boiling, turn on the heat first, bring the dessert to a boil, then turn the heat to medium, the medium heat must be into degrees. Reduce the heat to low and simmer slowly, stirring.
This is the finished product I made, so much for making 1 pound 7 taels of sugar, not bad!