Sunday, 26 May 2013

Buttered popcorn ( Bắp rang bơ )

Tags: bap rang bo, cach lam, ngon, don gian , popcorn kernels, hot, how to make, bake, Buttered Popcorn, cooking, eat, ingredient, perfect, very good, detail, meaning, book, use to, 

I/ Ingredients ( LEVER : MEDIUM )

- Brown sugar

-Vegetable oil ( 1 teaspoon )

-corn ( 500 g )

- Salt ( Options )

-1 tablespoon butter, melted

- Butter, softened ( 1 tablespoon )

- Granulated sugar

- Vanilla extract ( 0,5 tablespoon )

-1 and 1/4 cups of all purpose flour

-1/2 teaspoon baking soda

II/ To make the popcorn: 

-Pour the oil over the bottom of a large saucepan that has a lid, and add the popcorn kernels.

-Move them around in the pan so they are in one layer. Cover the pot, heat it over medium high heat.

-Once the kernels begin to pop, keep the pan moving until all of the kernels have popped. About 5 minutes.

-Toss the popcorn with the salt and melted butter, then transfer to a bowl. Make sure to pick out the unpopped kernels. You should have about 4 to 4 and 1/2 cups of popcorn.

III/ To make the dough: 

- Preheat your oven to 350 F. In a large bowl cream together the softened butter, brown sugar, granulated sugar, egg and vanilla until smooth.

-In another bowl, whisk the flour and baking soda together. Stir the combined dry ingredients into the butter sugar mixture.

- Fold in the cooled popcorn so that it is evenly distributed through the batter. It is no big deal if the popcorn breaks up a bit when folding.

-Scoop a large tablespoon size mound onto a parchment-lined baking sheet, leaving about 2 inches space in between cookies.

-Bake for about 12 minutes, until the edges are light brown. Let them sit on the pan for a few minutes to firm up before transferring them them to a rack to cool.

No comments:

Post a Comment