【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。
Heya i’m for the primary time here. I came across this board and I find It really helpful & it helped me out much. I am hoping to provide one thing again and help others such as you helped me.
Normally I do not read article on blogs, however I wish to say that this write-up very forced me to take a look at and do it! Your writing style has been surprised me. Thank you, very great post.
You have brought up a very great details , thanks for the post.
I must show some thanks to this writer just for bailing me out of this type of incident. Just after surfing through the online world and finding tips which were not helpful, I figured my entire life was done. Existing without the strategies to the difficulties you have solved all through your blog post is a crucial case, as well as the kind which may have adversely damaged my entire career if I hadn’t encountered your blog post. Your main capability and kindness in touching almost everything was valuable. I don’t know what I would’ve done if I hadn’t discovered such a point like this. I can at this time look ahead to my future. Thanks very much for the impressive and result oriented help. I won’t hesitate to refer the blog to anyone who requires assistance about this topic.