【油条】
MaomaoMom/毛毛妈
有网友说做油条我也都放了泡打粉及苏打粉还是不成功, 为什么呀. 做油条关键不仅配比合适,而且炸油条油温也非常重要. 今天这个方子加入双保险, 放了点酵母粉. 让你在一个小时吃上外焦酥里软的油条. 其实小时候店里买的油条, 都是发面的.
用料:
1：中筋面粉1.5杯（all-purpose flour，240克），盐1/3 茶匙, 泡打粉（baking powder）1.75茶匙，苏打粉1/2茶匙，
快速发酵粉（fast rising yeast） 1/2茶匙, 拌匀；
2：特大鸡蛋1个, 不烫手温水1/2杯减2-4茶匙 (100-110克）；
3：牛油果油 或其他油1.5大匙；
4: 油1茶匙;
Others:
5: 玉米油或菜油5杯.
注：1大匙Tablespoon =15毫升，1茶匙Teaspoon =5毫升，1杯Cup=240毫升。
具体做法看视频(真喜爱请在Youtube 或它app里面观看, 收藏点赞! 谢谢)：
https://m.bilibili.com/video/BV1WK411p7Yz
1、1.5杯面粉和所有1料放一盆里混合均匀, 加入2料的鸡蛋及水（图1），用筷子搅拌成大块面团, 放入1.5大匙油（图2）, 揉成光滑面团。涂上1茶匙油, 用保鲜膜包上（图3）, 温暖地方静置25-30分钟。
2、把醒好的面团拿出，手稍沾点面粉，千万不要揉面，平摊在案板上用手整理成一长条, 然后擀成10厘米宽30厘米长的条, 隔1.5厘米切成20等份（图4）。
3、把两小条叠放在一起，用筷子稍稍压下（图5）。大锅加5杯玉米油，置炉上开大中火 (6-7)，烧热油180 C（可丢一小块面团入锅，若是面块马上浮起冒泡，说明油够热了）。
4、将两头捏在一起，油条坯拉到2倍长，放入油已烧得很热的锅里（图6），不停翻转炸至金黄，捞出沥油后开吃。
Wow, wonderful blog layout! How long have you been blogging for? you made blogging look easy. The overall look of your site is magnificent, let alone the content!
hello!,I love your writing so much! percentage we keep up a correspondence extra about your post on AOL? I need an expert on this area to solve my problem. May be that is you! Having a look forward to see you.
I actually wanted to send a quick message so as to appreciate you for all the awesome secrets you are sharing at this website. My time intensive internet search has now been paid with really good suggestions to exchange with my neighbours. I ‘d express that we visitors actually are very much endowed to be in a really good website with many perfect professionals with valuable opinions. I feel very much blessed to have come across your webpages and look forward to plenty of more brilliant minutes reading here. Thank you once again for a lot of things.
Some times its a pain in the ass to read what blog owners wrote but this website is real user friendly! .