健康油条
作者：毛毛妈
用了一半全麦面，稍健康点，自己骗下自己，到底是油炸的东西，不要经常吃。用了甜酒甜的方子，多谢。
用料:
1：中筋面粉(All purpose flour) 1杯，全麦面粉（Whole wheat flour）1杯，面是从面粉袋里直接舀的，没筛过，加盐1/2茶匙拌匀。
2：不烫手的温牛奶220毫升，泡打粉（Baking Powder）1大匙，小苏打1/2茶匙。
3：菜籽油适量（6杯）。
注：1大匙(1T)=15毫升，1茶匙(1t)=5毫升。
做法：
将泡打粉和小苏打放入温牛奶中拌匀，然后倒入盛1料的盆里和成很软面团，这时面团粘手，倒入15毫升玉米油揉光滑，看到面团表面像丝绸面一样光滑。盖住，过夜。
第2天早上，在一个按板上抹点油，把和好的面团拿出，手上可以再抹点油(面团不会沾手)，不要揉，平摊在按板上用手整理抹平成长方形，看看面黑黑的。
用刀(也可抹点油)把摊开的面糊切成约1.5CM宽的条，两小条并一块，稍压下，两头捏在一起。炒锅加菜籽油6杯，置炉上开大中火，烧热油（可丢小块面团入锅，若是面块马上冒出一个一个的”泡”，说明油够热了。）。将油条坯放入油已烧得很热的锅里，炸至金黄，捞出开吃。
外香酥内软萱很好吃，因锅不够大，俺的油条都是矮胖子，哈哈。
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Hi Maomaoma, thank you so much for doing so much for us. I love coming here so much as a way to enjoy and relax. I made cheese cake and the cute Korean style little bread for my kids yesterday, they just loved them so much. I can not be happier than that. Thank you for your wonderful recipe.
Also, I want to know if I can prepare the dough and just make it without waiting overnight?
Thanks!
If it’s warm day, you can make the dough in the morning and fry it in the afternoon.
油六杯？
看你的锅多大，炸油条要多点油。
哦，大部分是用来炸的
Hi, 我也非常想试着做，但还是担心失败。
因为我按照网上的方法试了很多次，是放yeaster的，但都不理想，没有像你照片的这样，中间空心的，看上去很脆。
你的配方里，为什么不用放 yeaster 呢，是不是需要放一点呢 ？