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Chinese Fried Dough Sticks

炸油条

Lynn Chong Wan Ling

 

Ingredients  
280g bread flour
2g baking powder
3g baking soda
5g salt
2 tbsp oil
1 egg
165g water

Method
1    Sift all flours into a big bowl. Add the rest of the ingredients to mix. Knead and shape into a ball. Wrap with cling film to rest for 30 minutes.
2    Place into a clean plastic bag. Tie it up to refrigerate overnight.
3    Remove dough from fridge and let it warm to room temperature for 20 minutes. Flour worktop then roll out the dough. Slice into rectangles. Lay one rectangle on top of another then press down the centre with a skewer. Flip over to press likewise.
4    Heat oil in wok. Lightly pulling both ends of the dough, place into wok to fry. As the dough stick puffs up, turn it deftly and fry till golden yellow.

 

 

 

 

 

 

 

 

用料
高筋面粉280克
发粉2克
苏打粉3克
盐5克
油2汤匙
鸡蛋1个
清水165克

作法
1    把所有粉类过筛入大碗中,接着放入其他用料,拌匀并搓捏成圆团。盖上保鲜膜置边30分钟。
2    把面团放在干净的袋子里绑好,放进冰箱隔夜。
3    从冰箱取出,室内回温20分钟。桌上洒少许高筋面粉,将面团擀平,就切自己喜欢的长方型大小,两片叠着,用竹签在中间按一下,翻面再按一下。
4    把油烧热,把面团拉一拉两边下锅炸,快手翻动油条,让油条膨胀一直炸至金黄色即可。

you-tiao
wake up!

it’s food o’clock!

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“A recipe has no soul. You as the cook must bring soul to the recipe.” – Thomas Keller

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