Milky popcorn
By VicentaLakin
It's the second time I've made popcorn, remember, when I suspected it would blow up, and I hesitated to do it for a long time. It's a little complicated in my memory. When I was a kid, my dad put a lot of clean sand in the corn, and then flipped, and some corn burst, some of it burst, some of it didn't pop, and then filtered the sand out. And there's a lot of the last blast of a round stove on the side of the road. After doing that once, I had to wonder who had discovered the method, which was too simple and very useful. The first time I used the oil and sweets, this time with butter and sugar powder, a little cream, more evenly attached sugar, better taste. The Mid-Autumn Festival will soon be over, and it will be a great pleasure for the whole family to join us and watch TV with their own snacks。
Recipe Recommendations
- dry corn 60 grams
- powdered sugar appropriate amount
- butter 15 grams
- sweetening
- explosion
- ten minutes
- simple
Steps for Milky popcorn
1
Prepare the material you need。
2
Isolated butter in the pot。
3
After isolation, they pour into dry corn, shake the pot and leave all corn in butter。
4
Tighten the top of the pan, rag the exhaust air above the top and shake the corn in the pan。
5
Dry maize starts to explode with heat from the pot, and during the blast, the pot must shake up the inside, or the corn in the bottom is easy to make。
6
When the sound of a corn explosion is not heard in the pot, turn off the fire, open the hood and quickly sift into sugar powder。Milky popcorn Make Tips
1. A small handful of dried corn kernels is enough to pop a small saucepan; if you are making a lot, be sure to use a larger pot.
2. Remember to shake the pot while heating the dried corn to keep the kernels moving, otherwise the corn at the bottom may easily burn.
3. If the pot lid has a small vent hole, cover it with a wet cloth. It’s fine not to cover it, but covering the vent will make the corn pop a bit faster.
4. Butter adds a slight creamy flavor to the popcorn. If you don't have butter, use regular cooking oil; you don't need much, just enough to coat all the dried corn kernels.
5. It is best to use powdered sugar as it is fine and can stick to the popcorn more evenly, providing a more uniform sweetness. If you don't have powdered sugar, you can use fine granulated sugar; just try to sprinkle it as evenly as possible.