Popcorn can pop because there is a delicate balance between the moisture inside the corn kernel and the dry outer layer. The outer layer of corn pericarp cells is hard and the permeability is relatively poor, while the inner layer cells are soft and contain some water. When corn kernels are heated, the water inside turns into steam. When the internal pressure increases to a certain extent, the hard outer layer will burst open, exposing the starch inside.
The moisture content of corn is generally around 13%, and the evaporation process of water can basically escape from corn grains without cracking the shell. Even the roasted corn (fresh corn) sold on the street has not turned into popcorn because of high temperature evaporation. The reason why dried corn bursts is that the original glue chain structure of starch molecules in corn is destroyed at high temperature to form single molecules or small molecules, which leads to rapid volume expansion.
The method of popcorn is as follows:
Material preparation: 60-70g of special corn kernels for popcorn, water 1 spoon, 30-40g of butter, 50g of butter 15g (for butter caramel sauce), 50g of sugar, corn syrup 1 spoon, a little salt and so on.
1. After heating the pan, add 30 ~ 40g butter and turn down the heat. After the butter is completely melted, pour in the corn kernels, which can cover 80% of the bottom of the pot.
2, stir evenly with a shovel, smooth, so that all corn kernels are spread on a plane. Turn the heat down, turn it over with a shovel, and cover the pot as soon as you see a few corn kernels pop.
Turn down the fire, the pot will crackle. The sound basically stopped. Turn off the fire and the popcorn will pop. Pour it in a sieve to dissipate heat.
4. Take another clean pot, pour in sugar, water, 15g butter and a little salt, and simmer without stirring.
5. After about 4 ~ 5 minutes, the sugar solution turns amber, and stir it several times. When the sugar solution reaches about 250℃, many small bubbles will appear on the surface. Turn off the heating.
6. Pour the popcorn into the sugar solution and stir it quickly and evenly. It will become fragrant and crisp after natural cooling.