【油条】
by 毛毛妈
有一两年没有做油条了，毛毛很是怀念呢，上次回国时他每天早餐都要点油条来吃。5月份毛毛爸回国带回来几包安琪的无铝油条蓬松剂，就拿来试试，效果真的挺好。油条非常泡，跟从前国内吃的油条非常像。建议想吃油条的朋友们，下次回国别忘了带几包回来。
用料:
1：中筋面粉1杯（160克）；
2：安琪牌无铝油条膨松剂1.25茶匙；
3：水1/3杯+1.5大匙（100克）；
4：玉米油3杯；
注：1大匙Tablespoon =15毫升，1茶匙Teaspoon =5毫升，1杯Cup=240毫升。
做法：
1、1杯面粉和1.25茶匙的安琪牌无铝油条膨松剂（图1）混合均匀，加入3料的水（图2），揉成软硬适中的面团（图3）。盖上保鲜膜静置30分钟，再揉成光滑面团。
2、面团用保鲜膜盖住，放温暖的地方醒5-6小时（图4）。把醒好的面团（图5）拿出，手稍沾点面粉，千万不要揉面，平摊在案板上用手整理抹平成3厘米宽、0.4厘米厚的长方形（因为不想用大号炒菜锅炸油条，所以油条只有平常的一半长）。
3、中号锅加3杯玉米油，置炉上开大中火，烧热油（可丢一小块面团入锅，若是面块马上冒出一个一个的泡，说明油够热了）。用刀把摊开的面饼切成约1厘米宽的条，两小条并在一起，用筷子稍稍压下（图6）。将两头捏在一起，稍微拉长些，放入油已烧得很热的锅里（图7），炸至金黄，捞出沥油后开吃。
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