What skills should I master to make fragrant and sweet popcorn?

On the second day of the second lunar month, many places have the habit of eating pig's head or fried jelly beans, and some places are also used to eating popcorn, that is, flowering jelly beans. The legend of eating popcorn comes from when Wu Zetian was emperor, and the Jade Emperor ordered that it should not rain on earth for three years. The dragon king couldn't bear the people to suffer, and it rained secretly. When the Jade Emperor learned of this, he knocked the Dragon King down in the Heavenly Palace and pinned him under a mountain. At the foot of the mountain, a monument was erected: "The Dragon King's rain violates heaven and should be punished by the world for generations. If you want to climb the peak tower again, unless the golden beans bloom. " In order to save the Dragon King, people searched everywhere for golden beans in full bloom.

On the second day of February of the following year, when people were turning golden corn seeds, it suddenly occurred to them that this kind of corn was like golden beans, and it blossomed as soon as it was fried. Isn't it golden beans? So every household popped popcorn and burned incense in the yard to offer "flowering golden beans". When the Jade Emperor saw that the golden beans in the yard of every household in the world were in full bloom, he would send an imperial edict to recall the Dragon King to heaven and continue to distribute rainwater to the world. Since then, people have formed a custom. On the second day of February, people pop popcorn or fry soybeans.

I used to find that the popcorn I bought outside was spherical, while the popcorn I popped was irregular butterfly-shaped. I always thought it was the difference between corn kernels. Later, it was found that there was only one kind of spherical popcorn. Today, I tried to pop popcorn in two pots, and finally I knew how to make these two shapes of popcorn.

-Milk popcorn method.

The difference between a sphere and a butterfly.

Food preparation

80g of popcorn, 50g of corn oil, 30g of butter, 60g of sugar and 30g of water.

Pan popcorn

First take out the non-stick pan for cooking at home and pour 50 grams of corn oil into the pan.

2. The flowering temperature of popcorn is 180℃ ~ 230℃, and the oil fume point of popcorn is 232℃. It is not recommended to pop popcorn with butter. The yellow oil fume point is 12 1 ~ 149℃, and the butter will burn when it reaches the flowering temperature of popcorn. The oil temperature in the middle of the torch is 60% to 70%, and the oil surface has ripples, which is about 180℃. Pour in corn kernels.

Third, continue to heat in the middle fire, you can stir with a shovel while heating, so that the corn kernels are evenly heated in the oil.

Fourth, heat it for a minute or two. When you see a corn blossom, cover it immediately, and the corn kernels inside will pop out one by one. Shake the pot twice in the middle to make the corn kernels evenly heated. When the sound fades away, the popcorn will pop up. Turn off the fire immediately at this time to prevent the bottom from burning.

5. Open the lid and have a look. The corn kernels have burst, but most of the flowers are butterfly-shaped, which is still a little different from the ideal spherical popcorn. The analysis may be due to the good thermal conductivity of the wok, the poor thermal insulation performance in the wok and insufficient pressure, so I tried to use a casserole with good thermal insulation performance to explode popcorn again.

Casserole popcorn

1. In the same process, pour 50g corn oil into the casserole, heat it to 180℃ in the middle, and pour 80g corn kernels and stir fry. At this time, all the corn kernels are soaked in corn oil. When you see a corn pop, cover it immediately. It starts to pop inside and shake the jar several times.

Second, as the sound gets louder and then decreases, the popcorn is ready. Open the lid and have a look. A big pot is full, and the casserole popcorn is ready.

Third, the popcorn on the left is the popcorn in the casserole, and the popcorn on the right is the popcorn in the pot. Have you noticed that although both pots have successfully popped popcorn, most of the popcorn in the pot blooms like this, with different and irregular shapes, so it is difficult to pick out two identical shapes. Only half of the corn kernels have flowers on the back, and there is a small hard core in the lower position. Most of the popcorn popped out of the casserole is spherical, with cracks on the surface and basically regular shape, and there is no random flowering. The back is completely exploded, and there is no hard core left.

Finally, it is concluded that although both the pot and casserole can successfully pop popcorn, the pot can't completely pop popcorn because of its good thermal conductivity, poor heat preservation and low temperature and pressure in the pot. Casserole popcorn has good thermal insulation, high temperature and high pressure in the pot, and the corn kernels are evenly heated and completely burst, and the popcorn is spherical. Finally, choose the spherical shape of this casserole version to make the final milk-flavored popcorn.

Milk popcorn

First, add 30 grams of butter to another pot and melt it slowly.

Second, add 60 grams of sugar and 30 grams of water and stir until the sugar melts. When small bubbles begin to boil, water evaporates, and when big bubbles appear, sugar begins to boil. Many people will directly add sugar to the popcorn pot, so the sugar shell on the popcorn will be uneven, and some will have a whole piece of sugar, which is not good in taste.

Third, when the bubbles are thick and the color is slightly dark, pour in the spherical popcorn and stir it evenly, so that each popcorn is evenly coated with syrup.

Fourth, finally put it in a pot, pick it up and shake it to prevent the sugar from sticking together. Cold popcorn is such a crisp sound. Pick it up and have a look. The surface of popcorn made by this method of boiling sugar shells is even and bright.

Milk-flavored popcorn is ready, and finally spherical popcorn like a cinema is successful. Which means it wasn't popcorn before. The popcorn made in the pot is irregular in shape, because the temperature and pressure in the pot are uneven, so the corn kernels pop out from random positions. The popcorn made from casserole is heated evenly, so it bursts evenly along the shape of corn kernels and bursts into regular spheres. Butterfly popcorn tastes ok, but occasionally there are some hard particles and my teeth are a little tired. Sphere is a very crisp taste, so don't worry about hardness when eating. If you want to eat popcorn in the future, make it yourself Better than what you bought.

skill

1. Try to use corn oil instead of butter for popcorn. The smoke point of butter is lower than the flowering temperature of popcorn, so the bottom is easy to burn.

2. Try to choose a pot with good heat preservation and high temperature and high pressure, so that the corn grains are heated evenly and spherical popcorn is more likely to pop out.

3. Don't cool the popcorn, because low temperature will evaporate the water vapor inside the corn kernels, resulting in insufficient internal pressure of the corn kernels, and it is impossible to make complete popcorn.

If you want to hang a milky white sugar shell on the finished popcorn, don't put sugar in the popcorn pot. First, the temperature control is not good, sugar is easy to burn, sugar will agglomerate, resulting in uneven sugar on popcorn, affecting the taste.