无添加、超简单的家庭版香酥油条，健康又美味|fried dough stick (Youtiao) скачать в хорошем качестве

无添加、超简单的家庭版香酥油条，健康又美味|fried dough stick (Youtiao)

这款自制油条无需小苏打和泡打粉，仅用酵母和简单的食材即可制作出香酥蓬松、凉了也不硬的油条。通过“三饧三揣”和面方法，确保油条口感酥脆，内部松软。制作过程虽然需要耐心，但步骤清晰，适合家庭尝试。 制作油条所需食材及用量 1. 主要食材 面粉：250克 酵母：2克 盐：2克 奶粉：10克 鸡蛋：1个 清水：120毫升 黄油：15克 2. 辅助材料 食用油：适量（用于炸制） 干面粉：适量（用于防粘） 制作步骤 1. 和面 将250克面粉、2克酵母、2克盐、10克奶粉混合，打入1个鸡蛋，分次加入120毫升清水，搅拌成面絮。 加入15克黄油，用“揣面”的方法将面团揣光滑，不要揉面。 进行“三饧三揣”：每隔10分钟揣一次面，共三次，每次时间不宜过长。 2. 发酵 最后一次醒面后，将面团卷起，用烘焙纸或保鲜膜包好，放入保鲜盒中。 置于冰箱冷藏室低温发酵8小时以上。 3. 整形 案板撒干面粉防粘，放上发好的面团，捏住两端抻长。 表面撒薄粉，用擀面杖擀成约0.5厘米厚、3厘米宽的面片。 每隔一张面片用筷子打上水线，两张为一组摞在一起，用刀背或筷子在中间轻压，制成油条生胚。 4. 炸制 锅中烧油至六成热（放入一小块面团能快速浮起）。 将生胚抻长，下入锅中，用筷子不停翻动，使其受热均匀。 炸至表面金黄，约2分钟，捞出沥油即可。 小贴士 和面时用“揣面”方法，避免揉面，确保油条蓬松。 低温发酵时间越长，油条口感越好。 面团需低温发酵8小时以上，口感更佳。 炸制时油温控制在六成热（约180℃），油条才能外酥内软。 这款自制油条健康美味，适合家庭制作，快来试试吧！ This homemade fried dough stick (Youtiao) requires no baking soda or baking powder. Using only yeast and simple ingredients, it turns out crispy, fluffy, and stays soft even when cooled. The unique "three rests and three folds" kneading method ensures a crispy exterior and a soft interior. Although the process requires patience, the steps are clear and suitable for home cooking. Whether for breakfast or afternoon tea, this Youtiao will bring you immense satisfaction! Ingredients and Quantities 1. Main Ingredients Flour: 250g Yeast: 2g Salt: 2g Milk powder: 10g Egg: 1 Water: 120ml Butter: 15g 2. Auxiliary Materials Cooking oil: as needed (for frying) Dry flour: as needed (for dusting) Steps 1. Kneading the Dough Mix 250g flour, 2g yeast, 2g salt, and 10g milk powder. Add 1 egg and gradually pour in 120ml water, stirring until it forms a shaggy dough. Add 15g butter and use the "folding" method to knead the dough until smooth. Avoid traditional kneading. Perform the "three rests and three folds": fold the dough every 10 minutes, three times in total, with each folding session being brief. 2. Fermentation After the final rest, roll up the dough, wrap it in baking paper or plastic wrap, and place it in a container. Refrigerate for at least 8 hours for slow fermentation. 3. Shaping Dust the work surface with dry flour, place the fermented dough on it, and stretch it by holding both ends. Lightly dust the surface with flour and roll it out to about 0.5cm thick and 3cm wide. Use a chopstick to mark a water line in the center of every other dough strip. Stack two strips together and press lightly in the middle with the back of a knife or chopstick to form the Youtiao shape. 4. Frying Heat oil to 180°C (a small piece of dough should float up quickly). Stretch the shaped dough and gently place it into the oil. Use chopsticks to constantly flip it for even heating and better puffing. Fry until golden brown, about 2 minutes, then remove and drain the oil. Tips Use the "folding" method for kneading to ensure fluffiness. The longer the dough ferments at a low temperature, the better the texture. Control the oil temperature at around 180°C for a crispy exterior and soft interior. This homemade Youtiao is healthy and delicious, perfect for family cooking. Give it a try!