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这样做出的油条 蓬松酥脆简单易学#面食分享炸油条掌握 *** ，空心又脆皮。
你是不是很久没吃油条了？今天咱们来一起做，油条这样做保证0失败。
·3克小苏打、5克泡打粉、5克盐、1个鸡蛋，再放入20克食用油、280克温水用筷子拌匀。
·将液体倒入500克面粉中用铲子整理成团，像 *** 中这样下手揣面。一定不要揉面否则面团起筋，油条不空心。盖上盖子松弛15分钟。这样的 *** 重复3次直到面团揣均匀，揣好的面用保鲜膜裹紧实，放入冰箱冷藏 *** 。
·炸之前拿出来回温半小时，擀成筷子尖后的长方形再切成均匀的小段。每隔一条打上水线，2条一组摞起来，筷子从中间用力的压一下。
·高油温下入锅中，油条迅速浮起，油温刚刚好，用筷子不停的翻动，油条迅速膨胀变大，炸至金黄油条就可以出锅了。
这样炸的油条蓬松酥脆简单易做，真的是0失败的好方子。
大厨教你做蓬松油条做法与比例，酥脆又松软，做法超简单{"rich_content":{"text":"","spans":null},"video":{"vid":"v028b0440000bsrc243v9d0m0v7 *** kag","d *** ation":80.551,"width":854,"height":480,"file_size":9703405,"thumb":{"web_ *** i":"tos-cn-p-0000/076110553d904430ad12b8bfdf2933da","width": *** 0,"height":360,"i *** ge_type":null,"mimetype":null,"encrypt_web_ *** i":null,"secret_key":null,"encrypt_algorithm":null,"extra":null},"video_size":{"high":{"d *** ation":80.551,"file_size":8518187,"w":854,"h":480},"nor *** l":{"d *** ation":80.551,"file_size":6085886,"w": *** 0,"h":360},"ultra":{"d *** ation":80.551,"file_size":8519696,"w":854,"h":480}},"is_encrypted":null,"sp":null,"md5":"33733a4f *** 4b13ae9e44143e6ca2b829","tos_key":null,"secret_key":null,"encrypt_algorithm":null,"extra":null}}
最健康的家庭版油条的做法和配方，炸出来的油条蓬松酥脆，太香了{"rich_content":{"text":"","spans":null},"video":{"vid":"v038b00b0000b *** o09egfjuds4043vi0","d *** ation":148.376,"width":854,"height":480,"file_size":18032372,"thumb":{"web_ *** i":"tos-cn-p-0000/ae1a36db6f0b4a19aa261d0d84cf2e4f","width": *** 0,"height":360,"i *** ge_type":null,"mimetype":null,"encrypt_web_ *** i":null,"secret_key":null,"encrypt_algorithm":null,"extra":null},"video_size":{"high":{"d *** ation":148.376,"file_size":15878360,"w":854,"h":480},"nor *** l":{"d *** ation":148.376,"file_size":11424971,"w": *** 0,"h":360},"ultra":{"d *** ation":148.376,"file_size":15884 *** 0,"w":854,"h":480}},"is_encrypted":null,"sp":null,"md5":"f0f110b8a0dd3e100349878f4ba44599","tos_key":null,"secret_key":null,"encrypt_algorithm":null,"extra":null}}
大厨教你炸油条，和面配方教给你，出锅后蓬松酥脆，好看又好吃油条是很多人都喜欢吃的早餐美食之一，尤其是在大早上，一碗热乎乎的豆浆，搭配2根刚出锅的热油条，吃完美滋滋，浑身舒服。可是很多人爱吃油条，却不太会做。炸的油条要么不蓬松，要么味道不好吃。下面大厨教你炸油条，和面配方教给你，出锅后蓬松酥脆，好看又好吃。
想要油条松软酥脆，味道好吃，和面是关键。只要面和好了，醒发到位，其他都比较简单。下面先给大家详细说一下和面的配方，有兴趣的可以记一下，下次按照这个比例和面。
配方1：中筋面粉500克、食用盐5克、酵母5克、小苏打2克、鸡蛋1个、纯牛奶260ml、奶粉1勺。
配方2：中筋面粉500克、食用盐5克、酵母4克、泡打粉3克（无铝）、鸡蛋1个、温水260ml。
下面开始说做法，首先，按照上面的比例和面，要多揉一会。水的比例要注意，不能多也不能少。和好的面手感会很软，并且比较黏手。面团揉光以后，用保鲜膜裹上或者蒙住。放在冰箱里冷藏 *** ，让它慢慢发酵。若是想要快点炸的话，可以放室外醒发，大概2小时左右就可以了。
接着，等到面发好以后，开始做油条胚。这时要注意，发好的面团不要擀，一定不要多擀面，也不要揉面。很多人都喜欢面发好以后，揉几下再擀几下。这样做会把面团里发酵产生的空气都擀出来，那样下一步炸的时候，就不会蓬松了。
面发好以后，直接擀成四方规整的薄面片，然后改刀切成宽窄一致的面剂子。用一根筷子，粘点清水，把每一个面剂子中间压一下。再把面剂子两两叠加在一起，接着用筷子在中间按一下，让它们中间紧密挤压在一起。
最后，开始炸油条。锅内倒油，开中火加热。油温6成热时，把油条拉扯一下再下锅（这是小窍门），然后用筷子迅速拨动，让油条在锅内转圈。基本上两三分钟就可以炸好了，看到颜色微微金黄就要捞出。不能等到金 *** 在捞出，那样放凉了就会变成棕 *** ，口感也不好吃！
蓬松酥脆的油条就这样炸好了，外表金 *** ，里面很宣软，好看又好吃！如果是自己在家做的话，建议用之一种配方，吃起来奶香味十足，大人小孩都喜欢。
宅家里 *** 早餐摊的油条，简单详细教程，看了就会{"rich_content":{"text":"","spans":null},"video":{"vid":"v0d8b09c0000bsvv69hpghe97ngka2g0","d *** ation":138.693,"width":854,"height":480,"file_size":12069133,"thumb":{"web_ *** i":"tos-cn-p-0000/c38b23f1d55849a993 *** 993d7c22c0a7","width": *** 0,"height":360,"i *** ge_type":null,"mimetype":null,"encrypt_web_ *** i":null,"secret_key":null,"encrypt_algorithm":null,"extra":null},"video_size":{"high":{"d *** ation":138.693,"file_size":113857 *** ,"w":854,"h":480},"nor *** l":{"d *** ation":138.693,"file_size":82 *** 311,"w": *** 0,"h":360},"ultra":{"d *** ation":138.693,"file_size":113857 *** ,"w":854,"h":480}},"is_encrypted":null,"sp":null,"md5":"b3f45e11c4e3ffd3abfe2e91abe01312","tos_key":null,"secret_key":null,"encrypt_algorithm":null,"extra":null}}
想知道饭店做的油条为什么又酥又脆吗，大厨教你做法，酥脆好吃{"rich_content":{"text":"","spans":null},"video":{"vid":"v0d8b07a0000bsva3lp9eprmhs3ahttg","d *** ation":70.5 *** ,"width":854,"height":480,"file_size":6674852,"thumb":{"web_ *** i":"tos-cn-p-0000/4603f8298b874ae68dc2b18fdfb6235d","width": *** 0,"height":360,"i *** ge_type":null,"mimetype":null,"encrypt_web_ *** i":null,"secret_key":null,"encrypt_algorithm":null,"extra":null},"video_size":{"high":{"d *** ation":70.5 *** ,"file_size":5720679,"w":854,"h":480},"nor *** l":{"d *** ation":70.5 *** ,"file_size":4267714,"w": *** 0,"h":360},"ultra":{"d *** ation":70.5 *** ,"file_size":5718829,"w":854,"h":480}},"is_encrypted":null,"sp":null,"md5":"559117b7b0273 *** 82bc3bd7f22000e6","tos_key":null,"secret_key":null,"encrypt_algorithm":null,"extra":null}}
宅在家自制蓬松酥脆大油条，配方和技巧告诉你，炸出来酥脆好吃{"rich_content":{"text":"","spans":null},"video":{"vid":"v028b0g10000c80n4gjc77uc55mifu50","d *** ation":222.597,"width":960,"height":540,"file_size":315886 *** ,"thumb":{"web_ *** i":"tos-cn-p-0000/a9fc *** e63f4043c *** 942bfde6d0f38e2","width": *** 0,"height":360,"i *** ge_type":null,"mimetype":null,"encrypt_web_ *** i":null,"secret_key":null,"encrypt_algorithm":null,"extra":null},"video_size":{"nor *** l":{"d *** ation":222.597,"file_size":19043222,"w": *** 0,"h":360}},"is_encrypted":null,"sp":null,"editor_project_id":null,"md5":"a *** f0e2e7f44fa6c9fd6dbce9cd4cac7","tos_key":null,"secret_key":null,"encrypt_algorithm":null,"extra":null}}
1斤面粉3个鸡蛋，教你做健康油条，个个蓬松酥脆，比买的还好吃。{"rich_content":{"text":"","spans":null},"video":{"vid":"v0d8b0f20000bs8t5o9s36de4p1qmbeg","d *** ation":451.481,"width":854,"height":480,"file_size":57413324,"thumb":{"web_ *** i":"tos-cn-p-0000/331785fd8ff44662af282cb09bbe8f2e","width": *** 0,"height":360,"i *** ge_type":null,"mimetype":null,"encrypt_web_ *** i":null,"secret_key":null,"encrypt_algorithm":null,"extra":null},"video_size":{"high":{"d *** ation":451.481,"file_size":5 *** 0082,"w":854,"h":480},"nor *** l":{"d *** ation":451.481,"file_size":40082407,"w": *** 0,"h":360},"ultra":{"d *** ation":451.481,"file_size":5 *** 0808,"w":854,"h":480}},"is_encrypted":null,"sp":null,"md5":"eddc2e130873d5a4e13d0f6ef02fa8fb","tos_key":null,"secret_key":null,"encrypt_algorithm":null,"extra":null}}
新式油条 *** 教程，炸油条正宗秘制配方，可以直接拿去开早餐店了新式油条 *** 技术（第二代）
一、原料配方：面粉（特一粉）3斤 盐20～24g
泡打粉20—24g 水2斤 油25g
溴粉（食用碳酸氢氨）5g（可不放）
二、 *** 工艺：
1、和面：一般采用下午或晚上和面，第二天早上炸油条。按以上配方称取三斤面粉于盆中，加入盐、包打粉，将面粉来回翻搅两遍，中间挖一个坑，将溴粉放入水中化开后倒入面粉中间，往中间翻搅和面，和好后用拳头往下压扎面絮，按顺序往下压扎三遍，然后倒入约半两色拉油，让面团与盆整个分离，上下边翻边扎，扎压三遍，揉成一个大面团，和好面后让面醒15～20分钟，然后将面团移到木案板上，稍揉一下，整理成枕头型块状，放到黑色塑料袋外面，用塑料袋用力将面团裹紧（若裹不紧，面团会发酵的很大，第二天不易 *** 作）。
2、醒发：将包好的面团放入冰柜冷藏室中冷藏，让其低温发酵8小时以上。
3、油炸：第二天早上，先将适量的棕榈油或豆油倒入电炸锅（或油炸锅）中， *** 上电源预热，温度旋钮设定为200～210℃。从冰柜中取出面团，揭开塑料袋，往面团上先撒一层干面粉，案板上也撒上干面粉，让面团四面都沾上一层干面粉，用手压平，拉长面团，用擀面杖擀宽约15～18㎝的面片，用刀垂直切成宽约2－4㎝的宽条，用刷子刷去表面的面粉；一个瓶子里装满水，用一根铁丝或筷子从瓶子中沾上水隔一条往中间抹上水，然后将未抹水的那一条翻过来盖在抹水的那一条上；再用铁丝用力压一下，刷去表面的面粉，两手抓住油条坯的两头，稍微拉长后放入已预热到温度的油中，待油条浮起来后，用长筷子来回翻动,让其受热均匀，直到油条成 *** ，即可从油中捞出。
4、销售，即可按根卖，也可按斤卖，一般售价4～6元/斤。
如果需要 *** 油条的 *** 的话，可以直接在今日头条上私信我索要哟，免费送！
