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.
To seal the edges with force. Technically would only need the pressure though potentially. Like a balloon, they "melt" the plastic to make it stick and therefore be airtight.. Hope that helps. @olivia7sam
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.
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 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 :)
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!
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. 🤔
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.
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 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 😊
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)
Gotta say, this was a perfect late night snack. Mine didn't puff up like that, but I did put furikake between the layers before putting them together and it tasted wonderful. 10/10 will 100% make again 💖
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.💀
So I loved this video. And I was intrigued by the mushroom seasoning. Bought it and it was really good. I have it on popcorn and while eating it and enjoying it so much I had to comment to thank you!! Always amazing thank you.
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.
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).
Part of what you're seeing with the left side puffing and the right side not, is the warm and cold areas of your air fryer. The left has a hotter air flow, and the right is much cooler. Glad turning the temp up worked, but now you know where your cold spots are.
Looks very nice. I am glad you were able to crack the code. Maybe brush a little sesame oil and/or soy sauce on the outside before you cook it for seasoning.
I'm wondering if a rotary cutter like a pizza cutter would be better as it presses the papers together , sealing the edges better. Another viewer mentioned seasoning the inside, which sounds like a great idea. I really appreciate the effort you put into your videos for optimal outcome.
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?
You should revisit this and put the seasoning salt between the rice paper and then use a cookie cutter to cut two or three from each sheet. Like pani puri. I think that would be awesome.
I was wondering if after you cut the paper you'd run something with a blunt wider than a knife blade edge around the perimeter of the rice paper to create a wider seamed edge would it hold the puff better without popping?
I would use a mug/cup with a fairly thick brim, press down firmly like a cookie cutter, and run the knife around, this would better seal the edges and make smaller ones.
I wonder what it would look like if you used one of those pie crust rollers that leave a wavy pattern. As well as I wonder what it will taste like if you sprinkle the seasonings on while it is still wet.
A lil tip, if you lay down one sheet, and then loosely bend the other one in the middle (don't crease it) and then lay it on to, you'll have less air bubbles to smooth out :) Edit: to avoid pops at the seam, you can use a chopstick or something smooth to press the edges once you cut it.
Hi Emmy i’m watching the video as I type this, but have you thought of spraying some oil between the layers and also on the outside of the layers when you put it together? Maybe that will crisp it faster and stop it from sticking together if it collapses allowing you to try again?
This is interesting, because tapioca is added to the rice flour to make the wraps more sticky (glutinous)...so my thought was that the more tapioca, the more chances of the edge holding. Perhaps pinching the edge to make a clean seal will give the biggest chance for success...
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.
Oh man, so many possibilities!
That's what I thought too. I think it would definitely work!😀
In between sounds fantastic, would probably have to only season the middle so it doesn't wreck the seal.
Yes. I think seasoned would be better.
The airfiyer maybe too fast
Emmy coaching the rice paper like it's giving birth
😂😂😂 I thought the same thing 🤣 🤣 🤣
"puff, puff, puff, stay puff..." 😂😂😂
I was just gonna say 😂
"it looks like a jellyfish"
😳
Lol I thought the same too😅❤
"keep going, you want to succeed" wow rice paper is making me feel very inspired
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.
Yeah, after first 2 failures I kept thinking maybe if she used a lid or a rim of bowl to press it in.
@@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.
Or maybe a pizza cutter
I was thinking cookie cutter too.
Sprinkle the seasoning on top before placing in oven? Or maybe between the two sheets?
Rice is absolutely fascinating. So many things can be created from such a simple grain!
So, I do this a lot. I wet my wrapper the add seasoning, then add the 2nd wrapper. Then it's well seasoned inside. I love it.
What an idea, putting it INSIDE the puff. What kind of seasoning do you like to use?
@@AuLily1 I tend to go for garlic and onion powder with a little bit of salt.
i put a tiny bit of hondashi powder on them and it’s so good
Emmy showering the rice puffs with encouragement is the positivity we all need in our lives ❤
Behold! The rice whoopie cushion! 😂
Don't sit on it though!
@@futuramabender2078CRUNCH
OMG THAT is why it looks familiar. That's hilarious
20:07 😂😂😂😂❤😂😂😂😂
It’s so cute how excited you get! Your joy is contagious.
This has to be one of my all time favorite episode. Thank you Emmy. You are the best.
Thank you!🧡
@@emmymade you're welcome. Really love your channel. Look forward to your videos. 😊
The geoduck one is still the best episode 😂
🤢@@DanaONeillStuder
Can we talk about how Emmy just free-handed a perfect circle with that knife?
🙇🏻♀️
Why would you need to cut it, since it’s already a circle?
@@olivia7sam To seal the edges :)
@@pierat244 Thank you for the reply but couldn’t you just press the edges with a fork or something? I mean like how to do with a pie.
To seal the edges with force. Technically would only need the pressure though potentially.
Like a balloon, they "melt" the plastic to make it stick and therefore be airtight..
Hope that helps. @olivia7sam
Emmy is so delightfully cute.
The crunch reminds me of the over exaggerated crunch in movies 😂😂😂
A ridiculous crunch. 😆
Yess!!! 😂😂
Haha her cute pep talk to the food ❤ her children are so lucky I know she's a wonderful mom
😄 Emmy clapping like an excited toddler after succeeding... 👩🍳💋
You should use a cookie/scone cutter and make lots of a mini ones! Also try seasoning it before you cook it!
Wearing headphones, I can confirm that the intense *crunch* came as a surprise 😂
😂
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.
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’ve been here since i was in elementary school and i’m 23 now! 💓💓🫂😌 forever locked in 💘🙇🏽♀️☮️
That great. You've grown up watching one of the most entertaining, wholesome, and educational channels on social media. 😊
Same!!!!
I'm the same age but I've only known Emmy since I was in highschool but agreed I am also locked in ❣️
Bro do you want her to feel old lol
That’s adorable 😭
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 :)
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!
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. 🤔
Soak in salty water?
I would LOVE to see you revisit this, putting seasonings on when it’s still wet/before it goes into the air fryer. What an incredible little snack!
I love how excited Emmy always gets and OMG it's indeed perfect!
I love the tenacity and determination of emmymade not to quit!!! 😊😊😊😊...love her videos...still binge watching ..thank you..
"Come on!" "You're almost there!" "All the way!"
Emmie, were you perchance a dula in a previous life??😂😂😂
HAAH
😂 She would be a good one.
I think she’d do very good as one, Emmy has a very calming energy 😌
You're definitely not wrong!
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.
Emmy, you’re so funny with these experiments. I enjoy your videos so much.
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
You can just wet the inner sides, stick them together then cut round with scissors. Much easier to handle and puffs well.
Good tip
I wonder if it would work using sugar water to wet them? If so sprinkle a little cinnamon on when it comes out and it would be delicious.
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 😊
Imperfections can be just as awesome and satisfying as your perfect little puff. Go easy, Emmy.
I think it would seal really well with a biscuit cutter. You can just make several smaller ones.
3 million followers!!!! Congratulations Emmy!!!
WOW, Love this crunchy fun stuff.
Great video! I'd like to try and make some little bite-sized pillow shapes. I wonder if a dry tamari seasoning exist. I think those would be tasty!
Told you... determination NOT TO QUIT .. Emmymade is AWESOME!!!!!😊😊😊😊
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)
I think I'll be delicious but would it be puffed up tho? Because honey would caramelized as its being baked meanwhile water would evaporate
@@way9883 Not like that. You'd poke a hole with fork on top after it's airfried, and pour the honey in, just like you do with sopapillas.
It's nice to know I'm not the only one who gets frustrated when trying new things. Way to go and wash to keep going. ❤ looks yummy!
Love how you never give up and until you get it. Love your videos emmy
I have this oven - if you hold down the light button for a few seconds it’ll stay on!
REALLY!!!? OMG - thank you!
@@emmymade yes! I have a slightly different model but it should work!!!
@emmymade Hey Emmy, can this be done in a normal oven, or just in a air fryer?
If you could get it to work in smaller sizes, I wonder how rice paper pani puri would be.
I love the look she gives when she bites into the puff 😂
😆😆😆
Would probably be cool to make little silver dollar size ones, and season while wet so it sticks. Thanks for the idea to play with.
Love your shirt. I live in the Finger Lakes area of NY. It's beautiful here!
I would use a pizza wheel to cut the edges.❤
Could you use a donut cutter to make small ones and press the outside deam at the same time?
Love how you keep trying it after it keeps popping. If at first you don’t succeed, try, try again as they say
Gotta say, this was a perfect late night snack. Mine didn't puff up like that, but I did put furikake between the layers before putting them together and it tasted wonderful. 10/10 will 100% make again 💖
I was so happy when you got it at the end I was rooting for you the whole time 😂
12:11 “Light, you suck”😅😂😂😂❤
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.💀
Maybe add some seasoning/spices between the layers of rice paper so when it inflates there's some flavouring inside.
Those look so delightful Emmy!
Maybe if you don’t smooth all the bubbles out (except near the edges where you cut) it will puff up more easily.
It'll be fun for kids if you cut and puff an outer ring as well as an inner disk. That way you'll make Saturn rings!
So I loved this video. And I was intrigued by the mushroom seasoning. Bought it and it was really good. I have it on popcorn and while eating it and enjoying it so much I had to comment to thank you!! Always amazing thank you.
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.
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).
LOL I just feel like I went on such an emotional roller coaster with you. 😂😂😂 it was satisfying to see you finally get it to puff up! 🎉🎉
How about using a round cookie cutter for some small puffs? And sprincle the seasoning on while it is still wet.
And now I have Colin Mochrie in my head shouting "TAPIOOOOOOCA!!!"... :P
That is such a deep cut, homie 😂
THAT'S AWESOME, I LOVE COLIN HE WAS MY FAVORITE ON WHO'S LINE IS IT ANYWAY.
Emmy lesson of the day don't give up 🎉❤
I love your videos, I’ve been watching you for years!
These look amazing and yummy
Part of what you're seeing with the left side puffing and the right side not, is the warm and cold areas of your air fryer. The left has a hotter air flow, and the right is much cooler. Glad turning the temp up worked, but now you know where your cold spots are.
Lovely video, Emmy!! 😊 you didn't give up and got the perfect curvy round one in the end!
Nice shirt. I live in Rochester , NY and the Finger Lakes are not that far away.
Now that is a SERIOUS crunch.
Right?! It might be the best one yet. 🫨
Emmy is a prime example of try try agin and don’t give up our sis is DETERMINED I love it 🥰
Looks very nice. I am glad you were able to crack the code.
Maybe brush a little sesame oil and/or soy sauce on the outside before you cook it for seasoning.
The suspense of it all😯
I'm wondering if a rotary cutter like a pizza cutter would be better as it presses the papers together , sealing the edges better. Another viewer mentioned seasoning the inside, which sounds like a great idea. I really appreciate the effort you put into your videos for optimal outcome.
Maybe you’re not supposed to rub any air bubbles out I wonder
I was thinking that too, but maybe it would puff up too quickly, the water streaming before puffing is a different science action
Yes, air pockets to help get it going!
They're like really thin sopapillas, I bet they'd be good with honey and whipped cream.
That sounds delicious.🤤
Wonder if you season it before air frying it.
Dragging the knife to cut is making it pop. A pizza cutter would push down and pinch a good seal before cutting.
Would cooking shears work to cut it?
I wonder if it would seal better if you use a pizza cutter or a cookie cutter instead of a knife
Good effort, Emmy!!
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?
You should revisit this and put the seasoning salt between the rice paper and then use a cookie cutter to cut two or three from each sheet. Like pani puri. I think that would be awesome.
I was wondering if after you cut the paper you'd run something with a blunt wider than a knife blade edge around the perimeter of the rice paper to create a wider seamed edge would it hold the puff better without popping?
I would use a mug/cup with a fairly thick brim, press down firmly like a cookie cutter, and run the knife around, this would better seal the edges and make smaller ones.
I’ve never been so invested in a rice paper puff😂
Me neither.💀
I wonder what it would look like if you used one of those pie crust rollers that leave a wavy pattern. As well as I wonder what it will taste like if you sprinkle the seasonings on while it is still wet.
A lil tip, if you lay down one sheet, and then loosely bend the other one in the middle (don't crease it) and then lay it on to, you'll have less air bubbles to smooth out :) Edit: to avoid pops at the seam, you can use a chopstick or something smooth to press the edges once you cut it.
Maybe, dancing in front of the oven makes it more effective 😂😂😂
It is amazing. But I think the problem is with the air fryer because they are puffing every time on the same side
Maybe add the seasoning in between the two layers. I would think the flavor would be excellent.
Hi Emmy i’m watching the video as I type this, but have you thought of spraying some oil between the layers and also on the outside of the layers when you put it together? Maybe that will crisp it faster and stop it from sticking together if it collapses allowing you to try again?
Fun! Which way do you put the Bumpy's on the rice paper?
I could see you making a liquid solution of your favorite seasoning and painting it on one or both sides before frying.
I wonder if a pizza cutter would be helpful to cut the rice paper. I’ll have to try this recipe! Thanks for sharing. :)
This is interesting, because tapioca is added to the rice flour to make the wraps more sticky (glutinous)...so my thought was that the more tapioca, the more chances of the edge holding. Perhaps pinching the edge to make a clean seal will give the biggest chance for success...
Testing this now hopefully mine ends up as good as yours!!
That is AAWWWEESOOMME!!!😂 Cannot wait to try this!!🎉
I wonder if you put the seasoning on before you put it in the air fryer if it would stay on? Just a thought.
So cool. Curious if it will work in a regular over as I don’t have an air fryer.