如何煮糖浆

小麦、糯米

生产步骤:

1.将小麦浸泡在水中一夜；

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2.第二天放入漏斗中等待发芽，用毛巾遮挡；

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3.放到漏斗里，第二天开始长出一点根；

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麦芽准备好了(大概一周)；

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将拔好的麦苗用清水冲洗干净(不要将麦苗的根部去掉，一起使用)；

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沥干洗净的麦芽；

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用刀将麦芽切碎，越碎越好，待用；

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糯米用水浸泡6-8小时；

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沥干冷水，入锅蒸30分钟(一定要蒸，不能有多余的菜)；

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将蒸熟的糯米和切碎的麦苗搅拌均匀；

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搅拌后轻轻压一下，中间留个洞发酵；

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电饭煲已经发酵8到10小时，此时已经产生汁液；

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开始倒入锅中(一定要用不粘锅)，开始用大火煮，煮到一定程度，再用小火慢慢煮；

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慢煮，煮麦芽糖；

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煮一个半小时左右，也就这样了；

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关火等一会儿。当锅底还是温热的时候，就可以倒入玻璃瓶中，糖浆就完成了。

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扩展数据:

糖浆也叫“焦糖”。麦芽中的糖化酶作用于碎米中的淀粉制成的糖。它是一种淡黄色粘稠透明液体。主要成分是麦芽糖、葡萄糖和糊精。

甜甜的，软软的，清爽的。广泛用于糖果、糕点制品，也用于其他行业。在中国传统医学中，它被用作一种缓中、补虚和润肺的药物。本品性质温和，主要用于治疗中焦不足、肺燥咳嗽所致的腹痛。