Specific steps:
1, first prepare100g of rice flowers. If the rice flower is not crisp and weak after being placed for a few days, put it in a pan and bake it for a few minutes with minimum fire, and stir it several times in the middle to remove moisture and restore the crisp taste.
2. Put15g butter in a non-stick pan, add 90g maltose, 90g white sugar and 50g water, and heat on low heat until the white sugar is completely dissolved, and simmer on low heat for about 5-6 minutes, when the water is completely evaporated.
3. First add cooked sesame seeds and peanuts.
4. Add rice flowers. Stir fry quickly and evenly, then turn off the heat.
5, quickly pour into the mold, press flat and cool.
6. After cooling, the popcorn can be cut into small pieces and eaten. If it can't be eaten at one time, it should be put in a fresh-keeping bag and sealed to avoid moisture affecting the taste.