Mid-autumn Festival Snacks Milky Popcorn

Mid-autumn Festival Snacks Milky Popcorn

1. Prepare the required materials.

2. Put the butter in the pot and divide it.

3. After compartmentalization, pour the dried corn and shake the pot so that all the corn is covered with butter.

4. Close the lid tightly, press the rag on the top of the lid, and shake the corn in the pot.

5. As the pot heats up, the dried corn begins to burst. During the process, shake the pot body to move the corn inside, or the corn at the bottom is easy to batter.

6. When you can't hear the sound of corn popping in the pot, turn off the heat, open the lid, and quickly sift in powdered sugar.

Tips:

1. A small handful of dried corn can make a small pot, if you make more, you must use a larger pot.
2. When heating the dried corn, remember to shake the pot to move the corn inside, or the corn at the bottom is easy to stick.
3. If there is a small vent on the lid of the pot, cover it with a damp cloth, or you can leave it uncovered. Covering the small vent will explode the corn faster.
4. Butter can give popcorn a little more milky flavor. If there is no butter, use the usual cooking oil, not too much, as long as the dried corn can be covered with oil.
5. It is best to use powdered sugar. The finer powdered sugar can adhere to the popcorn more evenly, and the sweetness will be more even. If you don't have powdered sugar, you can also use fine sugar, and sprinkle it as evenly as possible.