白饭syrup

Ssal-Jocheong쌀조청

今天的食谱是一名韩国烹饪成分,我一直在使用长时间,水稻manbetx 官网网址糖浆(SSAL-Jocheong:쌀조청)。您可以在韩国杂货店或甚至找到online但我的一些没有访问的读者已经问我如何做到这一点。即使你可以轻松地在商店里拿到它,而且味道也没有比较你可以自己的东西。一口咬你的泥土,有点甜蜜和坚果味,知道它是值得的。如果你正在制作自己的自制米糖浆,我知道你是一个真正的美食家。

And it’s very easy to make! You only need 2 ingredients, plus water, and time (and no sugar needed!). Koreans have been using this rice syrup for thousands of years as a sweetener, long before refined white sugar became available. We use it for making side dishes and Korean desserts, or even just for dipping rice cake into as a snack. In the old days rice was precious, so if you could afford to make it, it meant that you were wealthy or noble. One spoonful a day was known to be good for your health and digestion. It makes sense because it’s made by activating the enzyme amylase through fermentation.

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As you see in the video, I show you the traditional way of making rice syrup on the stovetop. This is a great project for a weekend, since turning the cooked rice into a sweet golden liquid takes about 10 hours. But I also offer a下面的现代方法for making a smaller amount of rice syrup using a large (at least 10-cup) rice cooker with a warm function. It’s very easy, and much quicker than the old-fashioned way. In the old days, they did it in a big cauldron and it took all day!

每当我在炉子上制作米糖浆时,烹饪时间有点不同,即使在具有相同热量的同一个炉子上也是如此。manbetx 官网网址我了解到,为了获得正确的密度,我可以用我的眼睛仔细观察泡沫。它从小,泡沫泡沫泡沫开始。让那些睡觉然后搅拌,直到你看到泡沫的尺寸为半英寸。然后是时候停止烹饪了。manbetx 官网网址

配料

制作3½到4杯

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方向

喝米饭

  1. 把米饭放在一个沉重的锅里。用冷水盖,然后排出。在锅里刮去湿米饭,然后擦洗它,然后再冲洗和排出几次,直到水跑清晰。通过倾斜罐子,尽可能多地排水。
  2. 用手加5杯水,用手压扁米饭的顶部。覆盖并在中高温上煮12分钟,或直到米饭冒泡并开始沸腾。
  3. 用木勺打开并搅拌米饭,确保没有粘在锅底。盖子,将热量降低到低,再煮10分钟,直到米饭蓬松,完全煮熟。
  4. 从热量中取出。用木勺煮熟的米饭。底部可能有点脆脆,但这很好。白饭

Ferment with barley malt powder

  1. Add 8 cups of water and stir well with the wooden spoon. The temperature should be about 140° F. You can use an instant-read kitchen thermometer but it’s not necessary. Add the barley malt powder, mix well, and close the lid.ssal jocheong making
  2. Let sit for 1 hour. The temperature will go down to about 120° F to 130° F. Turn on the heat to medium and occasionally stir with a wooden spoon for 2 to 3 minutes until the temperature reaches 135° to 145°, then turn off the heat right away.
  3. 封面和腌1小时。重复这个过程s—heating to between 135° and 145° and then letting it cool to 120° F to 130° F—every hour for 4 more hours. The mixture needs to ferment for 6 hours total, maintaining a temperature between 110° and 145° degrees. At this point, the mixture will be a lot thinner and will taste sweet. And the rice will be the consistency of wet paper because all the starch is drawn out.Jocheong.making

应变并制作糖浆

  1. 搅拌混合。行一个大型过滤器a large piece of hemp cloth (or double folded cheese cloth). Place the strainer over a large bowl. Pour the rice mixture into the cloth-lined strainer. Let it drain for about 10 minutes, until some liquid has seeped into the bowl and the cloth is cool enough to handle. You can stir the mixture with the wooden spoon.Jocheong.making
  2. Lift the edges of the cloth and twist together to seal in the rice so that nothing leaks out, then slowly twist and squeeze out the rest of the liquid. Squeeze out as much as you can. You will have about 3½ quarts (14 cups). Discard the solids.Ssaljocheong(조청)
  3. Wash the pot and pour in the strained liquid. Bring to a boil over medium-high heat and boil for about 80 to 90 minutes, until a lot of small bubbles are floating to the surface and the amount reduces to approximately a little more than 1 quart. Stir from time to time and keep boiling for 10 to 20 minutes, until medium sized bubbles (about ½ inch) appear. Insert a thermometer and the temperature should be 200°-220° F.制作ssaljocheong.ssaljocheong (쌀조청)ssaljocheong (쌀조청)
  4. 从热量中取出。The syrup should be stickier, sweeter, and darker. It should drizzle off a spoon in a thick, steady stream, like maple syrup. Be sure not to cook longer at this point because the hot syrup will get stickier and thicker as it cools and end up like hard candy. If this happens, thin it by adding a little bit of water, bring to a boil, then remove from the heat.
  5. Let the syrup to cool. Transfer to a glass or ceramic jar and refrigerate for up to 3 months.

在电饭煲中制作糖浆ssaljocheong (쌀조청)

配料

制作1½杯

  • 1pound short-grain
  • white rice (about 2½ cups)
  • 1杯大麦麦芽粉或薄片

方向

用大麦麦芽粉制作米饭和发酵

  1. Put the rice in a bowl. Cover with cold water, then drain. Swish the wet rice around in the bowl with one hand, then rinse and drain a few more times, until the water runs clear. Drain and put the rice in the rice cooker. Add 2 cups water and cook the rice.
  2. Fluff the rice with a wooden spoon. Add 4 cups cold water and stir well. Add the barley malt powder and mix well.
  3. Set the rice cooker on the warm setting, cover, and let stand for 6 hours.ssaljocheong (쌀조청)

应变并制作糖浆

  1. Open the rice cooker and stir the rice mixture well. Line a large strainer with hemp cloth (or double folded cheese cloth) and place the strainer over a large bowl.
  2. Pour the rice mixture into the cloth-lined strainer. Let it drain for about 10 minutes, until some liquid has seeped into the bowl and the cloth is cool enough to handle. You can stir the mixture with the wooden spoon. Lift the edges of the cloth and twist together to seal in the rice mixture so that nothing leaks out, then slowly twist and squeeze out the rest of the liquid. This is time-consuming, but you don’t want to lose any of the precious liquid, so squeeze out as much as you can. You will have 5 to 6 cups. Discard the solids.
  3. 洗净电饭煲的内锅并将其放回电饭煲。加入应变液体。
  4. Set the rice cooker to cooking with the lid open, and cook for 30 minutes, or until large bubbles appear.
  5. 用木勺搅拌。关掉电饭煲。你将有大约1½杯米糖浆。如果你的米糖浆太粘,通过加一点水薄,可以沸腾,然后从热量中取出。

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6 Comments:

  1. fusioncook USA joined 1/21 & has5点评论

    我倾倒了失败的“尝试”并使用正确的米重新制作,结果很好。已经两天了,它几乎已经完成了!我的丈夫已经问了我什么时候会做更多的时候,他一直把它放在烤面包里......

  2. fusioncook USA joined 1/21 & has5点评论

    I tried this today, and failed! Electric stove was difficult to guage the right temperature. Will try again :(
    另外,可以使用中等谷物吗?我找不到商店里的任何小谷物。谢谢。

  3. 我想manbetx官网知道这是否可以在山核桃馅饼中替代玉米糖浆。谢谢。

  4. deedle2038 奥斯汀,TX. joined 3/18 & has5点评论

    哇,这太有趣了!我在我的即时锅中制作它,它完美地工作。尝起来很美味!

    • fusioncook USA joined 1/21 & has5点评论

      嗨deedle2038!恭喜米饭糖浆!你究竟做了配方,还是双倍吗?1 1/2杯似乎少量。要烹饪液manbetx 官网网址体,您是否使用了如图片所示的压力炊具设置?我今天累了炉子顶级方法,它不起作用:(
      谢谢。

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