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Monthly Archives: January 2006
改善伙食(Improve Diet)
说起来连我自己都不相信, 我会做油条了. 感谢文学城霓娜的帖子. 按照她的配方做, 太稀了. 用刀切不来, 都粘在刀上. 想起卖油条的案板都是粉扑扑的,就扑了很多面粉, 搓成条条,扯成一段段, 再炸。 非常成功. 想照张照片跟大家分享呢, 在准备相机的当儿, 15 条油条都被爷儿俩抢光了. 我们母女三才吃一条半. 霓娜的原帖 说起油条,其实在出国以前我就已经很久没有吃过了。因为到处充斥着“洗衣粉油条”的报道,所以也对这东西敬而远之。到了瑞士,也更谈不上买油条吃了。其实偶尔想起来,还是挺想尝尝的。 昨天在网站上一位网友转了一个简单版的油条做法,又勾起了我的馋虫。明知道面食不是我的长项,还是兴致勃勃地尝试着做一次。 以下是做油条的方子,用的是私房的那个转贴的方子,我做了一点点更改,主要是添加每样配料的具体用量。以便朋友们更容易操作。 两个人的量 200克面粉,(2 cup =300g)一个鸡蛋,五克YEAST,一茶匙盐(大家请根据自己的口味来增减),糖(小半茶匙). (A)用125毫升温水(40度最好)把糖和YEAST化开,静置10分钟. (B)把A+蛋+盐倒入面粉合成面团,成品因为有蛋且软比较沾手.喜欢吃口感脆的,可以加BAKING POWDER。 我在操作的时候,将面粉这些内容都装在一个保鲜袋里,因为我看到这个方子里说面团由于很柔软,容易粘手,所以就把配料都装在袋子里揉,免得弄一手面,影响做饭情绪。 我们家只有YEAST,所以没有放BAKING POWDER。成品吃起来很柔软,如果是加一些BAKING POWER,那么成品会比较松脆。 (C)静止一个半小时,面团会充分发起来 (D)将保鲜袋剪开,用小刀将面团切开成分成小份下油锅里炸就可以了。油温控制在中等温度就可以了,火太大了容易将表面炸糊。 为了节省用油,我用是我们家最小的小锅来炸的,所以相应也把油条SIZE做得很小,就和手指差不多长,就叫它手指油条吧,看着很挺可爱的。
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