It might puff up easier if you don't press the middle together as much. Leaving some bubbles should help to get it started in multiple spots and the layers won't be quite as glued together either.
HOW FUN!!! What about seasoning the wet rice paper before putting it in the air fryer?? OR... what about putting the seasoning between the two layers of the wet rice paper? This looks like so much fun!! If I still had little kids, I would definitely try this with them! They loved doing food "experiments" in the kitchen with me.
I think maybe a large circular cutter, sorta like a cookie cutter would be a better way to cut it. The way the knife edge dragged on the paper seemed to leave some parts of the edge maybe not sealed nicely and as strong, thus the popping prematurely? Maybe a pizza cutter as you had suggested may be a better option, too.
@@ImpureForce Surely the type of paper makes a difference, but a cleaner cut probably helps. Also, having more water trapped between the two papers probably helps puff it more completely, more water - more steam. A temperature higher than 400F probably wouldn't hurt either. I don't know what it would take to burn the paper, though.
I was laughing with delight at how that hollow shell amplified that *CRONCH* like how a guitar or violin amplifies sound. How fun! I wonder if you could season the top before inflating them. 🤔
Emmy, modify one variable at a time. You went from the first "rice" paper (which was only tapioca starch) at 425F to another brand at 350F. Maybe the first brand would work at 350F? Otherwise, you are usually very good at applying the scientific method, and you are always edifying and entertaining!
When I was watching your last video I thought to myself that you haven't had a "challenging" video in a long time. 😂 Not that I get joy in watching you fail but enjoy watching you not giving up and trying and trying until VICTORY! Great job!!!
I like to make quick buns with rice paper. Layer 3-4 rice paper sheets with either put a small amount of filling, or a thin coat of sauce between each layer. Then you roll the stack up, and then roll the resulting tube into a spiral.
I think it would be too fragile. Would make a great prank though. Invite someone over and have just a handful of popcorn in half of one of these. Finish it and be like "you want some more popcorn?" And then before they answer just take a giant, crazy loud bite out of the "bowl"
I swear you need to do a spice rack/ seasoning tour of what you like to keep on hand because every time you show something that I’ve never seen before and I hunt it down. It changes my life.😂👏 at this point anytime I see you pull out a seasoning. I just know it’s worth adding to my list.💀
when you take it out of the fryer , spritz it with a bit of oil or water 9 just the finest misting) to hold the seasonings on , or add the seasonings on the inside before you seal it . Try these please
I love emmy❤! She always provided all the little things that are usually not in the original videos. Like here, how different brands and temperature produce different results.
try filling it with honey!! that's how we eat sopapilla in my house (frybread with large air pockets, can also be savory and a lot of people use cinnamon sugar but we just fill it up with honey)
Wonder if you could use cookie cutters and make different shapes. That would be cool! Also could you sprinkle seasoning inside, staying away from the edges?
I know ive seen a video somewhat recently where you wet the rice paper, then fold in half. Cut strips from the fold down. Cook in air fryer. The puffs stay together from the folded edge. Spray with a light touch of oil so the seasoning will stick 😊
I wonder if after you wet one side, you add seasoning to it and then apply the other side before cutting it if the seasoning would stick to the inside.
Feels like your air fryer is hotter on one side than the other, maybe putting the rice paper on that side might get the whole thing to inflate? Or not trying so hard to get all the air bubbles out from between the papers? Though you got it to work out, might help someone else having trouble with it.
This was the comment I was looking for! Working SO hard to get those sheets SO smashed together and then struggling so hard for them to unstick from each other. Hmm ...
Nice! It's a rice paper version of "pastel de vento" (they sell it in Brazil at some street markets, you use "massa de pastel" which is very similar to fresh lasagna dough, but thinner). 🙂 We use a fork pressing the borders to seal instead of cutting (even when we use a pizza cutter to separate several small ones we still use a fork if we want it done properly, plus the border of the pastéis get extra crispy (we usually stuff pastéis with something like ground beef, cheese and tomato or anything else we feel like using, they have stores in Brazil that sell dozens of different flavors, it's very popular in São Paulo).
I love how this episode perfectly demonstrates trial and error and determination! It is easy to forget that every recipe we have today probably had to go through this same process before the perfect combo of all the elements was discovered :)
