糖稀怎么熬制

准备材料：小麦200克，糯米1000克

将小麦浸泡一晚备用。

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2.浸泡好的小麦放到漏斗里等待发芽。

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3.一个星期后麦芽发好后连根拔起。

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4.拔出的麦苗用清水洗干净沥干水分备用。

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5.将沥干水的麦芽放在砧板上剁碎待用。

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6.将泡好的沥干水冷水放入锅里蒸30分钟。

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7.蒸好的糯米放凉后与剁碎的麦苗搅拌均匀。

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8.搅拌好后稍微压一下，中间留个孔发酵。

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9.放入电烤盒里低温发酵。

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10.发酵8个小时后已经出汁了。

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11.将发酵后挤出来的汁倒入锅里开大火熬。

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12.沸腾后改小火慢慢熬1小时30分钟。

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13.摸锅底还有一点温倒入玻璃瓶里。

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14.用筷子搅出些麦芽糖稀，在筷子上不停的绞与反复的拉，麦芽糖稀就被拉的很白。

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15.这样白色的糖稀就做好了。

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把一个铜锅放在火上，加入适量清水，再放入白砂糖。水与糖的比例是2比1。也就是说放两份水，放一份白砂糖。白砂糖放入以后要轻轻搅动一下，防止粘底。水温要逐渐升高，为的是利于糖溶解在水中。水开之后，把水蒸汽排到空气中。这时，糖液的温度逐渐变高，糖液中的水分逐渐减少。可以看到，糖液开始起大泡了。这是因为糖液中的水份少了，糖液的张力就大了。空气在排放的过程中，会在糖面上起一些大泡。这时候温度还不够。熬糖的合适温度是色泽稍微变黄，大泡变为小泡就差不多了。熬糖的目的是把糖液摊成糖片，以便在糖画绘制中使用。待颜色变黄，泡也变小了，火候就差不多了，趁热把它倒在大理石板上。糖液倒在大理石板上之后就会冷却、凝固。待糖液完全凝固后，把糖片切碎，收入盘中。质量好的糖块在常温下，半个月都不会溶化。这样熬制出的糖透明度较高，非常脆，不粘手，不滴油，不流液，

做法：

1、选材：挑选干躁、纯粹、结晶状的麦子(或麦籽)、苞米(或檽米)、及其无发霉霉变的地瓜作原材料。麦子与别的原材料的配制为1：10，即1Kg麦子(或麦籽)，配上10Kg苞米（或檽米）及其地瓜等。苞米需破碎成小米尺寸，地瓜需破碎成豆渣状，但不可以破碎成粉末状。

2、育芽：将麦子麦粒或麦籽麦粒清洗，放进木盆或瓦缸内，放水侵泡。侵泡的水，夏季用冷却循环水，冬季用温开水。将麦粒侵泡24小时后捞起来，放进竹筐内，每日用温开水淋芽两三次，温度不必超出30℃。历经3天—4天之后，待麦粒长出二叶包心时，将其切割成碎段，且越碎就越好。

3、蒸制：将玉米碎粒或檽米清洗，在水中侵泡4钟头—6钟头，待吸湿澎涨后，捞出控干，放置大电饭煲或笼屉内，以100℃蒸至玉米碎粒或檽米无硬心时取下铺摊于竹席上，放凉至40℃—50℃。

4、发醇：将放凉的玉米碎粒或檽米，拌入已剁碎的小麦芽或麦芽，发醇5钟头—6钟头，再装进布袋子内，扎紧封袋。

5、榨取：将布袋子放置脱水设备或土制果汁机上，榨成液汁，即是麦芽糖浆。

6、萃取：炸成的液汁历经加温熬煮，便可萃取成一定的浓度值，当水份低于18%的情况下可在荫凉干躁处储存1年以上。水份低于15%能够在荫凉干躁处储存多个时间。

坚信以上内容早已为我们详细介绍了一个非常好的挑选，针对众多吃客们我们钟爱吃各种各样美味的东西，糖稀是十分美味的，当我们爱吃的情况下都能够依照所述方式 自身亲手做一做，考虑自身的需要。

7、熬糖稀的做法有什么?糖稀也有一种称呼称之为麦芽糖，色调是淡黄色的，关键能够 用以甜品的烹制，或是医药学药用价值。　最先提前准备一口锅，锅中放进一点水再加白糖放到火上熬煮。随后直到糖液烧开啦把盖子开启等水蒸汽排出来。把糖等到糖液起泡沫啦，直到糖液中的水份会越来越低，糖液的色调就变成淡黄色。直到糖泡愈来愈小表明就熬煮的类似啦，这时候提前准备一个平板电脑把糖倒出去瘫在平板电脑上，直到凝结啦将其剁碎放到菜盘或是玻璃瓶里储存。

8、常见问题：熬制糖业稀的锅最好浅灰色，坡跟，耐高温的，尽可能挑选伟岸的锅，由于糖在熬料全过程中可能会溅出起锅，且高温伤手哦。假如需要拌和糖稀，尽可能应用长柄的木勺，可使自身的两手杜绝锅边。假如一不小心被糖稀沾到了，应该马上将手伸入配有凉水的碗内。最保险的作法是穿长袖上衣衣，戴上隔热胶手套。自然，这身打扮在夏天无中央空调的厨房里会是种难熬。

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