香酥油条oily crullers

中国人家喻户晓的早餐食品。这样做又好吃又健康。

用料  

香酥油条oily crullers的做法  

1. 准备好所有材料。Prepare all the ingredients.

2. 将鸡蛋，水和油搅拌均匀。大碗里将盐，小苏打和泡打粉与面粉混合均匀。Mix the egg, oil and water together until well blended. In a large bowl, combine salt, baking soda, baking powder and the bread flour.

3. 将鸡蛋水分四次加入面粉里，每次加入都要混合均匀。用手轻轻抓面混合，然后用拳头背压下去。反复抓，折叠和压下，大概两分钟。面会很稀。Divide the egg water into 4 portions and add in separate rounds into the flour. Combining them in between the addition. Use a light hand to squeeze , fold and use the back of your fiat to push down on the dough. Repeat for 2 minutes.

4. 在容器上盖保鲜膜醒面20分钟。然后取出轻轻揉一下，整理成长条形，在两面都抹上一层植物油。Cover the large container with plastic wrap, rest the dough for 20 minutes. Then take the dough out to give it a gentle fold and push until smooth, about 1 minute. Then brush a light layer of oil onto the dough.

5. 轻搓成长条形，用保鲜膜包起封头，置入冰箱冷藏一夜。Gently roll the dough out to a log shape, then wrap in plastic wrap and refrigerate overnight.

6. 从冰箱里取出后，放置至室温，大概一个小时左右。如果时间不够，可以入微波炉低功率回温50秒。然后在面板上撒上一薄层面粉，擀成长方形。After taking out from fridge, let it stand in room temperature for an hour. If time is limited then microwave on “defrost” for 50 sec. Sprinkle flour on the cutting board, then roll the dough out into 1/4 inch thick rectangular shape.

7. 切成两指宽，十指高的小条。Cut the dough into 1inchx 5 inch strips.

8. 将小条从中间切开。Cut the strips in the middle.

9. 将两片叠起，用筷子在中间压一条线。翻过来再压一下。Stack the two strips on top of each other, use a chopstick to push down to make a middle line. Turn over and push again.

10. 植物油加热至190摄氏度，很热的温度。用手轻轻捏住面片两头，拉长。将中部先沉入热油然后轻轻松开两头入油。用竹筷翻动，使其受热均匀。这时油条会迅速膨胀发泡，很快就会金黄色，捞起控油入盘。Heat the oil to 375degrees, gently stretch the strip and then dip the middle section into the hot oil, then gently let go of the ends into the oil.  Using a pair of chopsticks quickly turn the oily crueler so that it is heated evenly. Then drain the oil off and plate.

小贴士

面要用高筋面粉，这样才有劲。炸油条的油温很高，才能炸得很蓬松。Make sure to use bread flour to ensure a chewy texture, and the frying temperature needs to be maintained at a high one.