How to put sugar in homemade popcorn?

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.