[麥芽糖]--你有吃过吗?——是和家人分享的甜蜜，是外祖母留下的獨門手藝,是小时候的期待。 #food #中国美食 #cooking #recipe #传统文化 #delicious #sweet

· Wheat Seeds: 100g (It is recommended to purchase food-grade wheat seeds)
· Glutinous Rice: 1000g
· Tools: Draining tray or seedling tray, cheesecloth/muslin cloth, spray bottle, pot, food processor (optional), filtering cloth bag, heat-resistant container, and glass jars for storing the syrup.Production Steps1. Cultivating Malt (Approx. 5-7 days)
· Soaking: Wash the wheat seeds and soak them in clean water for 10-24 hours (use warm water in winter, room temperature water in summer) until the seeds are fully swollen and hydrated.
· Hydroponic Sprouting: Line a draining tray with a layer of damp cheesecloth. Spread the soaked wheat seeds in a single layer without overlapping. Cover the seeds with another layer of wet cheesecloth to retain moisture. Place the tray in a dark, warm location (such as a kitchen cabinet).
· Maintenance: Spray the cheesecloth with water 2-3 times daily (morning and evening) to keep it moist, but avoid waterlogging.
· Harvesting: After approximately 5-7 days, when the young shoots reach 4-5 cm in length and the root system is well-developed, the malt is ready for harvest.2. Saccharification and Fermentation (Approx. 6-8 hours)
· Processing the Malt: Pull up the malt along with the roots, wash it thoroughly, and chop it finely using a knife or a food processor.
· Preparing Glutinous Rice: Wash the glutinous rice and soak it for 4-6 hours. Then, cook it in a rice cooker. Use slightly more water than usual to ensure the rice is soft and well-cooked.
· Mixing and Fermenting: Allow the cooked glutinous rice to cool down to 50-60°C (a temperature that is warm but not hot to the touch). Add the chopped malt to the rice and mix thoroughly. Transfer the mixture into a rice cooker or another container, activate the "keep warm" function, and let it ferment for 6-8 hours.3. Boiling and Concentrating (Approx. 1-2 hours)
· Filtering: Use a clean cheesecloth bag to filter the fermented mixture, squeezing firmly to extract all the liquid. The resulting liquid is maltose syrup.
· Boiling: Pour the syrup into a non-stick pot. Bring it to a boil over high heat, then reduce to low heat and simmer slowly. Stir continuously to prevent sticking or burning.
· Determining Doneness: Continue boiling until the syrup becomes thick and turns an amber color. To test, dip a chopstick into the syrup; if the syrup coats the chopstick or falls in a continuous thread, it is ready. Turn off the heat.

麦芽糖制作方法
以下是家庭自制麦芽糖的详细步骤：
材料准备
小麦种子：100克（建议购买可食用级小麦种子）
糯米：1000克
工具：沥水盘或苗盆、纱布、喷水壶、锅、料理机（可选）、过滤纱布袋、耐热容器和用于盛装糖浆的玻璃罐
制作步骤
培育麦芽（约5-7天）
浸泡：将小麦种子洗净，用清水浸泡10-24小时（冬天用温水，夏天用常温水），直到种子吸饱水膨胀。
水培：在沥水的盘子上铺一层湿润的纱布，将泡好的小麦种子平铺一层，不要重叠。种子上面再盖一层湿纱布保湿，放置在阴暗、温暖的地方（如厨房柜子）。
养护：每天早晚用喷壶给纱布喷水2-3次，保持湿润，但不要积水。
收获：大约5-7天后，当嫩芽长到4-5厘米长，根部发达，就可以收获了。
糖化发酵（约6-8小时）
处理麦芽：将麦芽连根拔出，彻底洗净，用刀或料理机切碎。
准备糯米饭：糯米洗净浸泡4-6小时后，用电饭煲煮熟，水可以比平时煮饭稍多一些，让米饭更软烂。
混合与发酵：将糯米饭降温至50-60℃（不烫手的程度），然后加入切碎的麦芽，充分搅拌均匀。将混合物放入电饭煲或其它容器中，开启保温功能，发酵6-8小时。
熬煮成糖（约1-2小时）
过滤：用干净的纱布袋将发酵好的混合物过滤，用力挤出所有的汁水。得到的液体就是麦芽糖水。
熬煮：将糖水倒入不粘锅中，先大火煮开，然后转小火慢熬，期间需要不停地搅拌，防止糊底。
判断终点：煮到糖水变得浓稠、呈琥珀色，用筷子蘸一下，糖浆能挂在筷子上或呈丝状下落，就可以关火了。