There are two kinds of popcorn in our lives. But the principle is the same, let the water vapour or air inside the food expand, thus making the food fluffy, a process we call puffing.
The first is the simplest, which is heated (fried) at atmospheric pressure. This method mainly depends on the vaporization of water, which requires that the outer skin of the food is relatively dense and impermeable
Otherwise, the internal water vapour will be lost directly and the food will not be expanded. The most easily available of the common ingredients is corn.
The second kind is called airflow expansion. This method is to heat the food in granules in the pressure container, and after the internal temperature and pressure are high enough, suddenly decompress the food, which is already partially gelatinized at high temperature
Because the internal water vapour and the infiltrated high-pressure air expand rapidly. to puff the food. Because there is already a high-pressure vessel, as long as it is a solid food with gaps, it can explode, not limited to crops with hard skins. Rice, wheat, soybeans and even rice cakes are fine.
Popcorn comes in a variety of flavours, among which chocolate popcorn is popular with children.
Materials for making chocolate popcorn: main ingredients: corn, cream, chocolate, small corn kernels, white sugar.
1. Prepare cream, chocolate, corn kernels and sugar, cut a piece of cream and put it in the pan! More cream tastes good!
2. Fire, when the cream melts, break some chocolate, preferably into pieces, so that it can melt.
3. Keep stirring until the cream melts, ready to put in the chocolate.
4. Put the chocolate in and keep stirring the chopsticks to make the chocolate melt.
5. The cream is completely melted and the chocolate is not yet completely melted. It's almost done!
6. Put in corn kernels, don't put too much, spread a layer on the bottom of the pot, stir it, then put in granulated sugar, the amount is about the same as corn, keep stirring until you hear a "bang" explosion, the corn in the pot began to burst flowers!
7. At this time, close the pot cover, and turn the fire down, the pot cover must be tight, do not leak air, the fire is big, and the sugar will burn. After turning off the fire, keep shaking the pot to avoid touching the pot.
8. When the sound of cracking is getting less and less, you can almost smell the fragrance, turn off the fire, do not open the lid, and wait for the sound to be completely silent, after all the corn is fried, open the lid, and the chocolate-flavoured popcorn is ready.
