1, porcelain bowl can not be covered too tight. Closed containers, eggs with a complete lining, fish eyes, a class of objects in the microwave heating, the internal air, moisture will be heated expansion, triggering an explosion. If the porcelain bowl is not covered, then it may be its internal porosity, belonging to the quality problem. You can choose microwave-specific containers, such as glass pots, or plastic boxes with triangular inner numbers labeled 5 on the bottom, which is the only kind of microwaveable plastic container that can be used over and over again.

2, the reason why the bowl will burst, the corn will be paste, is because of your "three minutes on high". Three minutes is not a problem, the problem is not high heat. You can choose to medium-low heat slowly, in order to let the corn kernels evenly heated and fully expanded. On high heat, not only will the corn get mushy, the sugar will burn, and the cream will lose its flavor.

You can choose a shallow container, try not to let the corn is too thick, medium-low heat heating, the beginning of the corn and sugar together, the middle of the heating for a minute and then open the door, stir the corn, continue to heat for a minute, and then add the cream, stirring well, heating for a minute. Try it this way.

If you really do not have the bottom, go to the supermarket to look at those into the package of microwave corn kernels, buy back and use it directly, or above the operating method, back to do as usual.

btw: I popcorn at home are directly with a frying pan on the stove to get ...... small fire, dry pan, cover the lid, take the spatula keep stirring to heat up, a moment on the good ...... microwave haven't played it ... ...