Hello guys this is Amanda.
Today's recipe started in a book.
What's happening is that these days, cats are shedding so bad.
So I gave Momo catnip to remove the hairball.
And it was a lot.
It's a waste if you don't do anything with it, so I made maltose.
Not everyone knows that you can make maltose out of cat hair.
Seriously?
I mean it.
Because catnip actually means all the grass that a cat can eat.
But if you buy catnip through the internet,
90% of you would buy wheat seeds.
And it's about to sprout.
Then maltose is made.
Diastase is formed,
as wheat germinates.
Maltose is formed, as starch is converted into,
when it is reacted with a high starch enzyme content like glutinous rice.
Making maltose is an old technique like this.
It's so old,
that it is described in great detail,
in a book written 1500 years ago for ordinary citizens.
So today, we will make it,
as it says in the book.
The book says that you need to get a side branch from the wheat at first.
A side branch sounds the same as shit!
You might have surprised because of the pronunciation, but it means wheat sprout.
Leave wheat in water for 12 hours.
I used a germination plate like this.
Actually, it isn't that great.
The lid was a little broken when I first got it, but it's ok.
Place the soaked wheat on the germination plate.
Please spread wheat evenly.
Pour water under the plate.
So the wheat can be soaked, but don't pour water too much.
Change the water every morning and every evening.
The ideal temperature for seed germination is 12-26 celsius.
After a day or two, the wheat begins to germinate.
The book calls the current condition 脚生(feet).
If you look closely, this is a small root of wheat.
Doesn't it really look like feet?
They sell this kind of germination tool on the Internet. I bought it, too.
It was deep and useful.
A day later, it is germinated.
The top is the bud.
This condition is called 白芽散蘖.
I made sticky rice with an electric rice cooker using 1kg sticky rice.
When it's done, cool it down.
Wash the malt clean and grind it well.
If you don't want to grind it, blend it with water,
like a porridge.
Leave the sticky rice under 60 Celcius.
Mix it with malt.
Actually, the starch enzymes are already starting to react as we mix them.
I can see some juice.
If you taste it, it will be sweet.
Then leave it in a warm place.
Like an oven, where you can control the heat.
Or an electric cooker.
Don't let the temperature of the rice bowl exceed 60 degrees.
You're probably wondering why it shouldn't be over 60 degrees.
Because starch enzyme in the malt is protein,
it will be transformed in high temperature.
Test it with your hand.
60 degrees will be the highest temperature to bear with.
It's all same.
If you wait for 4-5 hours with patience,
you can see some juice.
It's already too sweet.
Look at the grain while rubbing it with your hands.
All the starch in the grain disappears as it turns into sugar.
It seems the soul of the grain has disappeared.
It's all dried up and twisted.
Let's squeeze it.
The book says to pour boiling water.
I guess it is to get the most sugar as possible.
They were probably economical.
Squeeze it with a dense cloth.
Boil it in a pan.
Use a coated frying pan, a copper pot, and a stainless steel pan to boil maltose.
Please avoid an iron pot, it can easily be discolored.
It can easily be discolored.
It can be stained.
On another page,
it tells us how to use an iron pot to keep the color unchanged.
I can feel the ancestors' wisdom.
First, boil it over high heat.
Don't mind if there's a bubble on the top.
Stir until it boils.
Boil it in low heat until the sugar gets thick.
Keep stir.
The thicker it gets, the less it will stick to the pan at the end.
Don't stop.
Every position is good.
Now you can put it in a bottle.
As I estimate it,
I made about 800 grams of maltose from 1 kilogram of rice.
It's not finished.
This sugar is called Yeot(taffy) because of its light color.
If you want to make black taffy,
go backward,
back to when the wheat germinated.
Wait for a few days, and keep pouring water.
See the root of wheat grows.
Wait until it grows,
as the roots soak up water.
Change water every morning and night.
Wait until the malt turns green.
Roots will be tangled together.
In the book, it is called as 青芽饼蘖.
白芽散蘖 White taffy was made of 100g of wheat and 1kg of rice.
青芽饼蘖 Black taffy was made of 150g of wheat and 1kg of rice.
The rest is the same.
Cook the rice.
Mix it well.
Keep it warm.
Rinse it.
Concentrate it.
Keep it in the bottle.
If you compare it,
the left one is black taffy and the right one is white taffy.
It's not finished.
There is one more sentence in the book.
It says that malt made of 粱米(량미) and 稷米(지미) is crystal clear.
Seriously? I don't believe it.
I keep experimenting the difference between 粱米 and 稷米.
I'm working on it.
I think this is enough for today.
I will tell you later what happened.
This is white taffy.
This is black taffy.
Do you see the difference?
I can see the difference.
But they taste alike.
But white taffy tasted more like rice.
Black taffy tasted more like caramel.
They taste alike, but the book says that they are different kinds of sugar.
I guess our ancestors were strict.
The traditional way of eating it is,
you may know it,
you can eat it with 2 sticks.
When you were young, you may have used bamboo rice paddle,
but today I will use a sophisticated tool.
Wow, it's sticky.
I've been wondered.
Why do they stir it?
Does it make it tastier?
It seems like a ritual.
As I grew up, I realized why I should stir it.
After stirring it,
the air comes inside,
so the texture becomes light and soft.
I think the texture is definitely changing.
There are more ways to eat malt,
besides from this way.
You can roast it.
Or we can make different kinds of snacks that we didn't expect.
In fact, most of them are maltose.
And I will tell you later if I have a chance.
Please like my video!