油条，油炸鬼食谱|外酥内软|How To Make Youtiao, Youchakuih, Fried Bread Sticks, Fritters, Crullers Recipe

#油条 #油炸鬼 #外酥内软油条
#Youtiao #Youchakuih #FriedBreadStick #Fritters #Crullers

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做了传统华人食谱，长长的“油条／油炸鬼”。外酥内软。制作过程每个步骤很关键，尤其是整型和炸的技巧。足够休息，制作到位，炸时可以看到瘦长的面团秒变膨胀蓬松起来。刚炸好出炉的油条最新鲜好吃。黄金外皮香酥脆，里面空心蓬松结构，按下去还能自动回弹。我的最爱是搭配油条跟热呼呼的肉骨茶，你呢？

Made traditional Chinese recipe, long "fried Bread stick/fried Youtiao Youchakuih", a type of fritters or Cruller. Crispy outside and soft fluffy inside. Each step of the making process is critical, especially the shaping and frying technique. With enough rest, accurate making process, when fried, you can see the thin long dough expand and fluff up within seconds. Freshly fried Youtiao are the freshest and most delicious. The golden brown outer skin is fragrant and crisp, and the inside texture is hollow and fluffy, which can automatically rebound when pressed. My favorite is to pair Youtiao and hot Bak Kut Teh. How about you?

好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.

♦食谱 =7条油条=
=14条面团长条：1厘米厚，3厘米宽，8厘米长=
250克 中筋面粉
6克 细纱糖
7克 泡打粉/发粉
2.5克 苏打粉
4克 盐
15克 植物油
30克 鸡蛋
130克 冷牛奶
够多花生油(炸)
(醒面室温3小时/普通冰箱8小时)
（油温：190C）

♦Recipe =7pcs Youtiao Fritters=
=14pcs dough strips: 1cm thick, 3cm width, 8cm length=
250g All Purpose Flour
6g Caster Sugar
7g Baking Powder
2.5g Baking Soda
4g Salt
15g Vegetable Oil
30g Egg
130g Cold Milk
Enough Peanut Oil (Frying)
(Proof dough Room Temp. 3hours/Normal Fridge 8hours)
(Oil Temperature: 190C)

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