2种方法制作油条YauCharKwai+ 油炸鬼蒸水蛋
Youtiao / Yau Char Kwai / Chinese Fried Twisted Dough Stick 油条/油炸鬼http://i8.tinypic.com/4lgheh1.jpg
油炸鬼。。。。我们老家的叫法。。。。下午时分，油炸鬼，乌龙茶，榕树下。。。 :)
“油炸鬼”之名源自“油炸桧”，“桧”即宋代奸臣秦桧，两根面条象征着秦桧和秦妻。
由于秦桧陷害岳飞致死，百姓敢怒不敢言，所以作“油炸桧”为食，以解对他之恨。 还有另外一种说法就是岳飞被秦桧陷害至死后，百姓无法释恨，遂取面削成其形，油煎而食。
虽然秦桧是够坏的，但是这高宗好像更不是个东西哦。。。 $frage$
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250 g All-purpose flour
2 g Baking powder
5 g Salt
2 g Ammonia
2 g Baking soda
155 ml Lukewarm water
250克 中筋粉
2克 烤粉
5克 食盐
2克 溴粉
2克 小苏打
155毫升 温水
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1. Whisk together all dry ingredients and pour in water gradually. Mix and knead until the dough unsticky and smooth. Cover and let rest for about 1 hour. Knead the dough again and allow it to rest for another 45 minutes with a damp towel covered.
面粉，烤粉，食盐，溴粉和小苏打和匀后，徐徐加入温水搅拌均匀。揉搓至面团不粘手且光滑。静置1小时。取出面团再次揉匀，盖上湿布巾再松弛45分钟。
2. On a lightly oiled surface roll the dough out and shape them into a 12-cm wide and 5-mm thick long strips. Cover and rest for another 15 minutes.
台面薄薄抹上一层油，放上面团。揉擀成12厘米宽，5毫米厚的长段面片，盖上湿布巾松弛15分钟。
3. Heat up a heavy skillet half-filled with frying oil until 180C/350F. Cut the dough into 2-cm wide segments. Place two together, lifting them with both ends, and low them to hot oil. Fry and turn the dough sticks until golden brown. Drain and cool slightly. Better served with soya drink or congee.
烧热半锅油至180C/350F。将松弛好的面片切成2厘米左右的条状。每两条相叠，两端捏紧，放入热油中炸至金黄酥脆。滤去多余油脂，稍凉后和豆浆或粥一起食用更佳。
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[ 本帖最后由 angelinatan_cn 于 2007-5-19 06:39 编辑 ]
Youtiao Yau Char Kwai 油条2（鸡蛋法）+油炸鬼蒸水蛋
Youtiao Yau Char Kwai / Fried Twisted Dough Stick 2 油条/油炸鬼尝试了一下不添加氨粉，只用泡打粉，少许小苏打和鸡蛋来做这个油条。油条的“脆口”主要来自于明矾。之前做了添加氨粉的油条，实话说，膨胀有余，但是脆度就有点不如人意了。凉了后，就提不起食欲了。。。但是明矾中铝离子会破坏脑神经细胞导致老年痴呆症哦。。。看来天下没有两全其美的事。这个方子中添加鸡蛋是为了让油条能够稍微酥脆些。
国内产的泡打粉成分含有明矾小苏打还有淀粉，所以有些会说只用泡打粉的油条会成功，有些呢，就说这油条像是炸麻花。
我想这和在德国这边购买的泡打粉有很大的关系的。这里买的家庭用泡打粉大都是不添加明矾的single acting 泡打粉。我买过的包括Dr. Oetker Original Backin 泡打粉就是由酸式焦磷酸钠Dinatriumdiphosphat，小苏打Natriumhydrogencarbonat和淀粉Staerke构成的。
Wiki对这2种成份的注释：
http://de.wikipedia.org/wiki/Dinatriumdiphosphat
http://de.wikipedia.org/wiki/Natriumhydrogencarbonat
不过还是一样，加了鸡蛋后，感觉也还是不够酥脆，至少无法和大街上买的口感相提并论。不过还是能够将就一下的。一句话，要趁热！
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来张锅里炸的，感觉发得很不错吧:wink:
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250克 中筋粉
1/2大勺 烤粉
1/2小勺 小苏打
100-110毫升 温水
5克 食盐
1个 大号鸡蛋 （或2个小号）
1/2大勺 蔬菜油
适量炸油
250 g All-purpose flour
1/2 tbsp Baking powder
1/2 tsp Baking soda
100-110 ml Warm water
5 g Salt
1 pc Egg, big ( or 2 small ones)
1/2 tbsp Salad oil
Frying oil
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1. Whisk together the sifted flour, baking powder and baking soda. Warm water and salt combined in another clean mixing bowl. Crack open the egg and add into the water together with vegetable oil. Whisk to blend. Sift the flour mixture in and mix to form a dough ball.
面粉过筛后加入泡打粉和小苏打完全拌匀备用。温水和食盐放入另一个干净搅拌盆，打入鸡蛋和色拉油。搅拌混合后，筛入粉类揉成团。
2. Oil the hands and take out the dough to place on a greased work surface. Press and pull the dough into a rectangular shape. Fold the rectangle into two or three. Repeat 2-3 times. Let the dough rest in a clean bowl and cover with a damp towel for about 6 hours. You'll have a dough that is very soft and smooth to the touch.
手沾少许色拉油，将面团取出放到抹了油脂的案板上，用手将面块按成长方块，叠2-3层。每隔30分钟折叠一次，重复2-3次。然后将面团放到干净盆里，盖上湿布松弛6小时。面团会很光滑柔软。
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3. Place the dough on a greased work surface and roll out tto a 10-cm wide and 1-cm thick strip. Cover it with plastic wrap and let rest for 30 minutes.
取出面团，放在抹上少许油的案板上，用手将其稍微按长后，再用擀面棍擀成10厘米宽，1厘米厚的长条面坯。盖上保鲜膜再松弛30分钟。
4. Heat a wok or a frying pan filled with enough oil to 180C/350F. Cut the long strip into 1-inchwide sections. Place two pieces together and use a floured chopstick to press down lengthwise in the middle, so that they stay together. Gently life them with both ends, and low them to hot oil. Fry and turn the dough sticks until golden brown. Drain and cool slightly. Better served with soya drink or congee.
烧热油锅至180C/350F。将松弛好的面团切成1寸左右宽度的小长条状，两条叠放，用筷子在中间轻压一下，使两坯条相粘，然后用两手拿住坯条两端，将坯条扭转的放入油锅中炸制。一边炸一边用筷子翻动，炸至条形笔挺饱满、色泽金黄即可出锅沥油。就粥抑或豆浆更佳。
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没吃完的油条除了可以炒牛肉，炒生鱼片，也可以用来炖水蛋哦，蛋汁和油条，绝对家常，既节俭又美味哦。。。
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Steamed Eggs With Yutiao Fritter / 油炸鬼蒸水蛋
1 stick Yutiao
2 Eggs
80 ml Cool drinking water
1/3 tsp Chicken bouillon
Salt and white pepper to taste
1/2 tbsp Chopped spring onions
1/2 tbsp Light soya sauce
Drops of sesame oil
1根 油炸鬼
2只 鸡蛋
80毫升 凉开水
1/3小勺 鸡精
适量 盐和白胡椒
1/2大勺 葱花
1/2大勺 生抽
几滴 麻油
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1. Cut yutiao fritter into small pieces. Whisk together eggs and drinking water, seasoning with chicken bouillon, salt and pepper.
油炸鬼用剪刀剪成小块。鸡蛋两只打散，加入凉开水。用鸡精，适量食盐和胡椒粉调味，用蛋抽搅打均匀。
2. Evenly pour in the yutiao fritter pieces and steam for 12 minutes over the strong heat. Sprinkle with the chopped spring onions and drizzle in light soya sauce and sesame oil.
铺入剪好的油炸鬼，尽量均匀地分布好。大火蒸12分钟。洒入葱花，淋上生抽麻油即可食用。
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http://i8.tinypic.com/54l4xf5.jpg 口水........ 只能靠想象的了....
油条呀.... 就馋我吧!:cool: $送花$ $送花$ $支持$ $支持$ $支持$
好吃难做啊～～～～ 我的天啊, 看的我都想哭了, 只能流口水 $汗$ $m13$ $m13$ $m13$ $支持$ $支持$ $支持$