How to make popcorn home cooking

Popping corn 130 grams, 60 grams of butter, 40 grams of powdered sugar?

Step 1: Prepare the ingredients.? Step 2: Melt the butter in a pan.?

Step 3: Put the corn and powdered sugar together in a pot.?

Step 4: Start stirring constantly over low heat. Stir-fry until one or two pieces of corn start to pop hastily put the lid on the pan, then pick up the pan and shake it slightly.

Step 5: Turn off the heat until there are fewer and fewer pops in the pan (at which point you should still continue to shake the pan for about ten seconds). Next, remove the lid and leave it to cool for 2 minutes, then the crispy and delicious popcorn is ready~

Buy a packet of packaged microwave popcorn and put it in the microwave oven according to the instructions above, nothing needs to be prepared.

1. Prepare a large glass or ceramic bowl, the kind that can be put into the microwave, wipe clean.

2. Pour half a bowl of dry corn kernels (whole).

3. Put a small piece of butter, about 30g, and stir. If you eat sweet, choose unsalted butter and put a handful of sugar, if you eat salty, add salt.

4. Butter and corn mix well, put into the microwave oven on high, add a lid, plastic can be.

5. From the time you start to hear the popping sound, until the popping sound begins to turn small, gradually almost gone, this time off the heat. The total process may take about 2 minutes, depending mainly on the sound.

This way, you'll have delicious popcorn.

Principle of production

Old-fashioned popcorn machine

Early popcorn in the processing, is the corn (many grains and miscellaneous types of cereals can be) placed in a special container of heating, so that the corn in the state of high temperature and high pressure, the temperature inside the pot is constantly rising, ? [5]? and the pressure of the gas in the pot is increasing.

Then "bang" a loud bang, the machine lid was opened, the corn was suddenly released at room temperature and pressure, the gas inside the pot rapidly expanding, the pressure is quickly reduced, so that the pressure difference between the inside and outside the corn kernel, resulting in corn kernels of high-pressure water vapor is also dramatically expanding, instantaneous bursting of the corn kernels, that is, into the popcorn, and at the same time, corn! The internal structure and properties will change.

And most of the popcorn is basically popped by popping corn after a simple heating out of the popcorn, processing containers have long been not the early "converter", and therefore avoid the hazards of lead.

Main ingredient popping corn 100g auxiliary butter 20g, 30g powdered sugar

Steps 1.

2. Put the butter in a pot and boil until it melts, then turn off the heat.

3. Pour in the popped corn kernels.

4. Toss the popped corn kernels so that each one is coated with butter.

5. Put the lid on the pot and turn on the heat.

6. When the popped corn kernels start to bloom, turn the heat to low.

7. More and more corn kernels burst open, to move the pot from time to time, so as not to paste the bottom. (Never open the lid at this time)

8. When all the corn kernels burst open, then add powdered sugar.

9. Mix the popcorn and powdered sugar can be removed from the pot, cooled and ready to eat.