【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。
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