【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。
I savor, cause I discovered just what I used to be looking for. You’ve ended my four day long hunt! God Bless you man. Have a nice day. Bye
Some truly great info , Sword lily I detected this. “No men can be lords of our faith, though they may be helpers of our joy.” by John Owen.
I liked up to you’ll obtain carried out proper here. The comic strip is tasteful, your authored subject matter stylish. nevertheless, you command get got an impatience over that you want be delivering the following. ill undoubtedly come more formerly again as precisely the similar nearly a lot steadily inside of case you protect this increase.
Its like you read my mind! You appear to know a lot about this, like you wrote the book in it or something. I think that you could do with a few pics to drive the message home a bit, but other than that, this is magnificent blog. An excellent read. I’ll definitely be back.