Friday, August 12, 2016

油条 Chinese Fried Breadstick


Yesterday after mentioning about making fried breadstick (fried crullers), both my maids got excited and volunteered to try out the recipe by hand. The kneading could actually be done by mixer but they wanted to learn the process with minimal use of equipment as they plan to make these fried breadstick for their family when they go back to their kampung this coming Haji festival.
昨天当我一提起想尝试制做油条时,家里的两位女庸就兴致勃勃地上前说要下手试做。其实搓面粉的工作可以容易地让面包搅拌机来处理,但是看在女庸们想学习下手制做然后在将到临的哈只结回乡做给家属品尝的份上,我就让他们俩玩玩吧!


This wonderful alum free recipe from Awayofmind Bakery House produces a hollow inner with crispy heavy texture which we all love. Now we can make our own healthier version of youtiao  without having to worry about the over recycling of the frying oil with store bought ones. Hurray!
这道无矾的油条食谱取自于Awayofmind Bakery House 而制做出来的油条表皮厚酥,内中空口感很好。如今我们可以在家里制做这项较健康版本的油条,同时即不须顾虑着油质的问题。太好了!


油条 
Chinese Fried Breadstick


Ingredients 材料

250g Bread Flour 高筋面粉
250g Plain Flour 中筋面粉
10g Baking Soda 小苏打
5g Baking Powder 泡打粉
2 Tsp Salt 盐
2 Tbsp Sugar 糖
310-320ml Water 清水
1 Tbsp Corn Oil 玉米油
1 Litre Cooking Oil 食油

Method 做法


Combine all flour ingredients into mixing bowl. Add salt, sugar and water and hand mix to bring the ingredients together. 
把全部的粉料一起混合入盆。加入盐,糖和清水后用手搓揉将材料混匀。

Continue to add in 1 Tbsp corn oil and knead for another 15-20 mins until the dough become smooth and pliable. Round up the dough and cover with wet cloth or cling wrap for 20 mins.
再加1汤匙玉米油,继续搓揉15-20分钟直到面团光滑富有弹性即可。面团搓圆后用湿布或保鲜纸盖着醒面20分钟。


Flatten the dough and knead for another 5-8 mins. Cover and allow the dough to sit for another 20 mins.
把面团压扁再搓5-8分钟后又盖起来醒面20分钟。

Repeat the same process and for the dough for the final round before rolling out into a 0.5cm thick rectangle. Divide the rectangle dough into two portions in length. Cover and rest the dough for 4 hours.
再次重复以上的做法,等醒面时把面团用木杆擀成一片0.5cm厚的长方面团。面团分割成两等份,又再次盖起来醒面4小时。


Cut the dough into 1" wide strips (as per picture). Cover and rest for another 15 mins.
将醒好的面团切割成1寸(如图)的长条。又再次盖起休克15分钟。


Heat up 1 litre cooking oil in a deep fryer. Stack a strip of dough over another to form pairs. Use a wooden chopstick to tightly press horizontally on each stack of doughs.
将1公升的食油倒入炸锅烧热。取出一片面团堆放在一片面团成双后,用木筷子在中间紧紧的按一下。

Hold the two ends of each dough and gently stretch it to a 9 inch long rope.
持着面团的两端,轻轻押长至9寸的长绳。

Gently slide the stretched dough into the hot oil. Use chopsticks or long tongs and continuously swiftly rolling the dough for 1 min. It is ready when it turn light golden brown.
轻轻地把面团滑入热油炸熟。使用筷子或长钳不停的滚动迅速的把面团炸1分钟,直到颜色开始转浅黄色即可捞起。


Repeat the same process with the remaining dough until completion.
继续重复同样的做法把剩余的面团完成即可。






Do link back to Coco Sweet Tooth if you have used any information as published in this blog.   

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