Everything Dough (7).... Deep-Fried Dough Stick/yóutiáo . 萬用麵糰之七....炸油條
萬用麵糰之七....炸油條
I have tried three different ways by using this everything dough for making yóutiáo: Sponge-Dough Method, Autolyse, and No yeast. I like the autolyse method better as it is easy and no need to divide the ingredients into different portions, so I am going to share this method here. You could use the same method with or without yeast, just do it to your taste.
Making yóutiáo at home is not difficult especially with this everything dough recipe, it is very versatile.
我雖不經常吃油條，但也愛吃。 油條配新鮮熱豆漿或白粥都很美味，可以說是絕配。 我去年在溫哥華就找到了一家很棒的粥店，那裡的油條正好達我要求：外面酥脆，內里鬆軟。 好的油條並不好找，很多時遇上的都挺油膩，而且外皮空有硬脆而不酥香，裡邊空空洞洞的。
我試用了三種不同方法，配合萬用麵糰做油條，方法有：中種法，水合法和無酵母。 其實中種法和水合法做的油條口感都很好，都外脆內軟，只是水合法更簡單，不用把材料分成不同比例，所以我在這裡分享這種方法。 至於用不用酵母，則可根據自己口味取捨。
在家做油條不難，就跟我用萬用麵糰做吧，它真的萬用。
Inside Texture
內部質地
Autolyse and No Yeast
水合法但沒用酵母
Use Yeast and Sponge-Dough Method
酵母加中種法
Use yeast and Autolyse
酵母加水合法
Everything Dough (7).... Deep-Fried Dough Stick/yóutiáo
Makes 6 Regular-sized Dough sticks or 12 half-sized/Mini
Ingredients:
Everything Dough
Bread Flour 250g
Cake Flour 50g
Fresh Yeast 12g (Or Instant Yeast 4g or None)
Sugar 10g
Salt 4g (could be increased to 6g)
Oil 2 tbsp
Water 170-190 ml (Suggest to use 190ml)
Added to the Everything Dough(for better result)
Baking Powder 2g (Aluminium Free)
Baking Soda 2g
1. Put all the ingredients except yeast, salt, oil in a big bowl, slightly mix and knead into a dough, cover for autolyse for 40 minutes
2. knead in yeast by hand or stand mixer, then salt and oil into a soft dough, put it into a bowl, cover and put in the fridge overnight
3. Take the dough out and return to room temperature. Slightly release out the air and divide it into 2 portions, roll each portion into a sheet about 5 mm thick and 10 cm wide. Cut the sheet into dough stick of 10cm x 2.5cm; then pile two dough sticks together and slightly make a crease lengthwise in the centre to press two layers together and cut open at two ends
4. Heat up a wok with decent amount of oil over medium high heat to 170C
5. Hold the two ends of the dough stick, stretch to double the length or longer, and put it into the oil, keep flipping the dough stick until it expands and turns golden brown. Do the same for the remaining portions, you could deep-fry a few sticks at the same time depending the size of the wok and the liquid amount
6. For crisper texture, fry the dough sticks twice
4. Heat up a wok with decent amount of oil over medium high heat to 170C
5. Hold the two ends of the dough stick, stretch to double the length or longer, and put it into the oil, keep flipping the dough stick until it expands and turns golden brown. Do the same for the remaining portions, you could deep-fry a few sticks at the same time depending the size of the wok and the liquid amount
6. For crisper texture, fry the dough sticks twice
Cooking Tips:
1. With yeast, the inside texture of dough sticks is softer and finer crumbs, taste a bit like Deep-Fried Sweet Cruller; Without yeast, the dough sticks are more crispy with open crumbs
2. Baking powder and baking soda make dough expand quickly when deep-frying, and to make dough sticks more puffy and crispy
3. For those who do not want to dispose an excessive amount of cooking oil, you could use a small cooking pot with less oil for deep frying. Just make the half-sized dough sticks and use a 16cm round flat bottom cooking pot, you do not need much oil for that and the leftover oil could be used for daily cooking within a week
4. If making 6 regular-sized dough sticks are too much for you, you may divide the dough into 2 or 3 portions after Step 2, follow the steps from No. 3 for the portion you want to fry, then wrap and freeze the unused portions until you want it.
5. Testing through this recipe for yóutiáo, I have developed a very yummy bread from the same dough, will share soon
2. Baking powder and baking soda make dough expand quickly when deep-frying, and to make dough sticks more puffy and crispy
3. For those who do not want to dispose an excessive amount of cooking oil, you could use a small cooking pot with less oil for deep frying. Just make the half-sized dough sticks and use a 16cm round flat bottom cooking pot, you do not need much oil for that and the leftover oil could be used for daily cooking within a week
4. If making 6 regular-sized dough sticks are too much for you, you may divide the dough into 2 or 3 portions after Step 2, follow the steps from No. 3 for the portion you want to fry, then wrap and freeze the unused portions until you want it.
5. Testing through this recipe for yóutiáo, I have developed a very yummy bread from the same dough, will share soon
萬用麵糰之七....炸油條
可做 6 條標準尺寸油條 或 12條迷你的(即一半長度)
可做 6 條標準尺寸油條 或 12條迷你的(即一半長度)
材料：
萬用麵糰
萬用麵糰
高粉 250g
低粉 50g
鮮酵 12g (或速酵 4g 或免酵母 )
糖 10g
鹽 4g (可加至 6g)
油 2 tbsp
水 170-190ml(建議用190ml）
低粉 50g
鮮酵 12g (或速酵 4g 或免酵母 )
糖 10g
鹽 4g (可加至 6g)
油 2 tbsp
水 170-190ml(建議用190ml）
為加強油條酥脆口感，特意加入
無鋁泡打粉 2g
食用梳打粉 2g
做法：
1.除酵母，鹽，油之外的所有材料都放入一個大碗中，稍微混合並略揉成麵糰，上蓋，靜置讓水合40分鐘
2.然後將酵母加入，用手或廚師機揉搓勻，再加入鹽和油揉成柔軟的麵糰，放入碗中，上蓋，放入冰箱過夜低溫發酵
3.取出麵糰，回溫。略微釋出空氣，並將其分成兩份；將每份輕手輾成5mm厚和10cm寬的長方塊。再切成10cm×2.5cm的麵糰塊; 然後將兩麵糰塊叠上，用麵包刮在糰塊正反兩面的中央壓出一條摺痕，兩端切開一小口
4. 炸鍋中大火加熱油至170℃
5. 握住麵糰的兩端，拉伸至兩倍或兩倍半長度，並將其放入油中，用長竹筷輕手翻動麵糰棒直至膨脹及至金黃色，取起。可根據炸鍋大小及油量，可同時間炸數條，直至完成所有份量
6.要油條更脆，油條可略涼後多炸一次
提示：
1.有酵母的油條，成品內部質地較細緻及更鬆軟，有點像牛脷酥;沒有酵母的，外層更脆，內裡質地較大孔
2. 泡打粉和梳打粉遇熱膨脹，可使油條更加酥脆
3. 如不想浪費大量食油，可做一一半長度的迷你油條，食油用量即可大減；用個 16cm 平底圓鍋最管用，剩油可在一星期內作日常煮食
4. 如果做整個份量嫌太多，可在完成第二步驟後，把麵糰分割，要吃的份量跟步驟 3 至 6 完成，其餘的包好放冰庫冷藏，留到想吃時取出要吃份量回溫，就可現炸現吃了
2.然後將酵母加入，用手或廚師機揉搓勻，再加入鹽和油揉成柔軟的麵糰，放入碗中，上蓋，放入冰箱過夜低溫發酵
3.取出麵糰，回溫。略微釋出空氣，並將其分成兩份；將每份輕手輾成5mm厚和10cm寬的長方塊。再切成10cm×2.5cm的麵糰塊; 然後將兩麵糰塊叠上，用麵包刮在糰塊正反兩面的中央壓出一條摺痕，兩端切開一小口
4. 炸鍋中大火加熱油至170℃
5. 握住麵糰的兩端，拉伸至兩倍或兩倍半長度，並將其放入油中，用長竹筷輕手翻動麵糰棒直至膨脹及至金黃色，取起。可根據炸鍋大小及油量，可同時間炸數條，直至完成所有份量
6.要油條更脆，油條可略涼後多炸一次
提示：
1.有酵母的油條，成品內部質地較細緻及更鬆軟，有點像牛脷酥;沒有酵母的，外層更脆，內裡質地較大孔
2. 泡打粉和梳打粉遇熱膨脹，可使油條更加酥脆
3. 如不想浪費大量食油，可做一一半長度的迷你油條，食油用量即可大減；用個 16cm 平底圓鍋最管用，剩油可在一星期內作日常煮食
4. 如果做整個份量嫌太多，可在完成第二步驟後，把麵糰分割，要吃的份量跟步驟 3 至 6 完成，其餘的包好放冰庫冷藏，留到想吃時取出要吃份量回溫，就可現炸現吃了
5. 從今次用萬用麵糰做油條，我再用萬用麵糰做了一種非常好吃的麵包，日後再分享
Comments
Post a Comment