油条，油炸鬼食谱|外酥内软|How To Make Youtiao, Youchakuih, Fried Bread Sticks, Fritters, Crullers Recipe
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- Опубліковано 6 сер 2020
- #油条 #油炸鬼 #外酥内软油条
#Youtiao #Youchakuih #FriedBreadStick #Fritters #Crullers
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做了传统华人食谱，长长的“油条／油炸鬼”。外酥内软。制作过程每个步骤很关键，尤其是整型和炸的技巧。足够休息，制作到位，炸时可以看到瘦长的面团秒变膨胀蓬松起来。刚炸好出炉的油条最新鲜好吃。黄金外皮香酥脆，里面空心蓬松结构，按下去还能自动回弹。我的最爱是搭配油条跟热呼呼的肉骨茶，你呢？
Made traditional Chinese recipe, long "fried Bread stick/fried Youtiao Youchakuih", a type of fritters or Cruller. Crispy outside and soft fluffy inside. Each step of the making process is critical, especially the shaping and frying technique. With enough rest, accurate making process, when fried, you can see the thin long dough expand and fluff up within seconds. Freshly fried Youtiao are the freshest and most delicious. The golden brown outer skin is fragrant and crisp, and the inside texture is hollow and fluffy, which can automatically rebound when pressed. My favorite is to pair Youtiao and hot Bak Kut Teh. How about you?
好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
♦食谱 =7条油条=
=14条面团长条：1厘米厚，3厘米宽，8厘米长=
250克 中筋面粉
6克 细纱糖
7克 泡打粉/发粉
2.5克 苏打粉
4克 盐
15克 植物油
30克 鸡蛋
130克 冷牛奶
够多花生油(炸)
(醒面室温3小时/普通冰箱8小时)
（油温：190C）
♦Recipe =7pcs Youtiao Fritters=
=14pcs dough strips: 1cm thick, 3cm width, 8cm length=
250g All Purpose Flour
6g Caster Sugar
7g Baking Powder
2.5g Baking Soda
4g Salt
15g Vegetable Oil
30g Egg
130g Cold Milk
Enough Peanut Oil (Frying)
(Proof dough Room Temp. 3hours/Normal Fridge 8hours)
(Oil Temperature: 190C)
♦ MUSIC
Artist: Rick Steel
Title: Post
Artist: Wayne Jones
Title: Mr. Sunny Face
Artist: Wayne Jones
Title: First Love - Навчання та стиль
![[No Yeast! No Oven] Super fluffy and crispy! I can't stop repeating this! Perfect for Breakfast](http://i.ytimg.com/vi/U4TuHJkQM_k/mqdefault.jpg)
我喜欢配油条跟肉骨茶，你呢?
I like to pair Youtiao with Bak Kut Teh, what about you?
»一定要足够的休息面团
»整型方式很重要
»炸的技巧和控制油温很重要
»炸好新鲜出炉吃最好吃。如果久了不脆，可以用toaster弄热放凉脆回再吃。
»Be sure to rest dough enough time
»shaping method is very important
»Frying skills and control oil temperature are very important
»It's best eaten once freshly fried. If it is not crispy after a long time, you can use toaster to reheat and let cool and crisp back before eating.
没有牛奶可以放水吗！
我也是喜欢搭配肉骨茶。你炸的油条好漂亮，我炸的好丑。
soya milk!!
我也喜欢油条配肉骨茶，因为它们是绝配‼️嗨，新朋友来支持啦😃已订阅＋🔔🔔🔔🔔，欢迎您来访😄🙏
请问可以用普通面粉吗？
謝謝妳講解的這樣詳細說明 而且沒有用到臭粉 老師 謝謝妳 我明天就去凖備材料 期待有老師教導的油條是我的下午茶的茶點 🙏🏻👏感恩老師
不客气噢，加油尝试拍照来看o
非常感谢老师您简明扼要清晰的讲解和精彩的示范操作，炸出来的油条堪称典范！
不客气噢，希望你尝试做
现在网上教人炸油条的视频不少只是“一知半解”和“粗制滥造” ，例如：竟然不知道泡打遇水就会由于过早产生化学反应而丧失大部分的膨松作用，教人把泡打粉放入牛奶或水中……把完全没有“大气泡结构”的“油炸面棒”冒充“油条”还沾沾自喜地作为教材的典范……。
本人从2000年开始就十分留意网上教人炸油条的视频，第一次幸运地发现有老师您教人炸油条的视频是那么科学、简明扼要、论述非常客观严谨而详细……炸出来的油条：皮薄而充满大气泡的通透结构，想不松脆都难啦，堪称完美典范！
昨晚准备面团 最近晚上天气凉了 所以我放在室温一个晚上（12-8AM）。 早上炸了 虽然形状有待进步 但口感算成功吧！ 因为家人都把它吃完了 呵呵。谢谢分享。
解说了不少的注意事项和原理，我学到了很多要点，赞！！！
讲解很清晰，要试试这个食谱。谢谢老师 :)
不客气，希望你尝试了拍照来看
我制做的方法比较方便，因为不用保鲜膜包着，放在盆中盖上让它静置即可。然而 ，您的仔细教程也一样令人赞赏。👏👏👏
Looks sooo delicious 😋 I can’t wait to try this one. 😃 thanks for sharing the recipe.
Wow great, pls try and send me photo
老师新年快乐 很喜欢您的教学视频 学了几样您的饼干 和加哩卜都很成功好吃 感恩有您💕
谢谢你的支持哦，做了拍照来看哦，继续尝试最新食谱
你真是个好老师。 我很佩服你的教诲😊
感谢你的信任和支持，希望你继续观看哦
I tried your youtiao recipi few days ago, they turn out so well, even my 2 small grandchildren love to eat.. Yummy... Thank you for sharing Wendy.
Wow great, pls send me photo after making, glad u all enjoy it
厽u
老师好，今早跟着老师食频做成功了，谢谢您分享啊好吃，
Hi there, after resting the dough in room temperature for 3 to 4hrs, can I straight away cut and fried them ?
Omg this I recipe is incredible luv all ur videos✨🤘🏼
油条炸成功啦！哈哈哈！跟着您的配方第一次做就成功了，好开心啊，本来已经抱着没多大希望的心态，因为放入冰箱隔夜拿出放了5个小时，刚才炸了，才炸了6 条，很大个，谢谢您了老师。
哇。哈哈。恭喜成功。做了拍照来看噢。我的instagram/fb page messenger, links in description box
@@iwen777 好的，我会把照片放给妳看， 谢谢，晚安啦。😍
@@sarahyulianty7932 好的，期待
非常美味的食譜 😋
谢谢你，尝试做哦
太美味了,我也要试做。谢谢分享。
Thanks IWEN for sharing, and so clearly explained❤
谢谢你的分享，我今天跟着你的食谱炸了油条鬼😜😜😜真的好脆好好吃😋😋😋感恩有你😘😘😘
哇，厉害噢。做了拍照来看
@@iwen777 Miss Iwen 我已把照片发到你的面子书油条那一页❤️❤️❤️感恩感恩😘😘😘
@@leechin1395 谢谢你
Hi...can we use strong flour instead? Thanks for the recipe 👍
Cảm ơn bạn chia sẻ công thức rất hay. Thanks
Your video is very thorough. Also the activation test is really appreciated since this is new to me. Thank you.
Welcome, so glad u saw the details, hope you can try and success in one go, please send me photo after making
@@iwen777 HI thank you! I made one before reading your reply above so did not take the photo. Will take a few photos next time. Actually on the outside it looks beautiful like yours. However, the inside is not fluffy and I do not see holes as it should. It also has a very strong flour smell even though the color is already brown. Any ideas?
非常好谢谢！
谢谢你，尝试做哦
好喜欢 您的解释方式， 好细节，很清楚。 非常感谢^^ 我明天要试试做
不客气。加油噢。做了拍照来看
Your video is so good! All my friends like it! Thank you for your hard work!
So glad to hear that..hope you can try and send me photo after making, send to my instagram/fb page messenger, links in description box
太棒啦！第一次就成功啦！感谢分享
很厉害，做了拍照来看哦
Thank you..Your patience in explaining n demonstrating makes me choose your recipe to try.Will read a few times bf attempting..Thanks again 😊
好的配方，很详细的解说👍👍👍😊
谢谢你，希望你尝试做噢
@@iwen777 谢谢你！🌹😊
非常真实的影片，在只有baking soda和baking powder的情况下，我做出来也是这种效果的，不像其他的一些影片，为了追求拍摄的效果好看，明明是加了其他的添加成分，却没有在配料表中显示出来，我觉得那样子不如不分享呢。
谢谢分享😊
不客气，尝试做哦
谢谢老师分享! 试了很多不同的食谱，终于这个是可以入口~吃了! 😭
哇，很开心你成功了，做了拍照来看
@@iwen777 下次在拍~ 吃完了(3个月前) 哈哈哈!
你好，谢谢您的分享！ 昨天试过一次。油条发了不错，可是我觉得发不够起。有几条粘在一起。里面也不那么 蓬松。请问是什么愿意马老师？ 谢谢你🙏🏻
油条好吃😋赞👍
谢谢你，尝试做哦
Hello , Thank you so much for youtiao method.
Welcome, hope you can try and send me photo after making
老师我喜欢吃古早味油条有放酵母👍😋😋
昨晚準備好面團，今早炸，好食，很酥脆。終於成功了，全家都高興，多謝指教。
哇恭喜成功，做了拍照来吗。
你的讲解非常清楚和仔细，对新手是很不错的教学，不过油条真是很考技巧，易学难精，偶而做來吃，同样的面团也是形狀不一。
谢谢你，希望能尝试噢，不要重复我的错误，可以炸出美美的油条
@@iwen777你好，如果要做一公斤分量，是根据材料x4吗？😊
😋😋👍谢谢❤的分享
THANKFUL...FOR YUR SUBTITLES.
请问老师苏打粉有分几种呢？我买的苏打粉放在水里没气泡。
发粉放在白醋里，气泡不如老师气泡多。
Can replace the baking powder with double acting baking powder?
Can i use normal water instead of cold milk??
Thk u ..sis
油條的顏色好好看哦，看起來都好想吃。請問在炸的時候油溫都在190 C 是嗎？ 謝謝分享 感恩🙏👍
谢谢你哦，是的，控制在190C
Wow! Looks and sound great! What is that soup you were having with it? Is there a recipe for the soup?
Thanks alot, make it.
Oh that one is bakkutteh肉骨茶，made by my mum.haha..
Do you have the recipe for 咸煎饼？Thank you.
Iwen看了你制作的油条简单易做颜色非常漂亮。
谢谢你噢，希望你尝试做
好吃😋老师有古早味酵母油条吗？
您好，谢谢您老师教的最珜（对不起找不到 拼音） 细，好用心，👍👍👍看了那么多还是Iwen老师，好细 节，解释方式很成功，非常感谢🙏🙏🙏🥰😘💞🌹
最xiang xi
Wow!👏 I love to eat Youtiao, thanks for sharing..👍🥰
Haha, great, pls try it now
Yum 🤤
Saya beserta warga kampung,
menyukai video anda..
来咯~
欢迎。尝试做噢
老师，没有苏打粉可以加泡打粉的用量吗？
May i know the baking powder and baking soda measurement if using teaspoon is how many tsp ? Coz i dont have scale with me right now ?
i dont recommend using tsp, as the amount is not accurate, please try to invest in simple scale if you are interested in baking, as baking requires accuracy to bake well. hope you can try this recipe :)
Thanks
welcome, please try it
Hello Iwen,
I tried your recipe today. It turned out fluffy inside, but why the outside is not crunchy or crispy like yours in the video. What could be the problem? Please advise. Thank you.
这我爱的man chan饼❤
謝謝！我会試去做❤️
很好，做了拍照来看哦
Why did you flour the doughy after you cut into strips? Please reply. Thank you.
this helps to prevent the four sides from sticking together, this way when fried, they will plump up more
Thank you for your video. For those who are unaware, Chinese Bread Stick (油 条 怪) which in Cantonese "Youtiao Gwai" means Oil Fried Devils originated from medieval China as protest against the Song Dynasty corrupt politician Qin Hui (秦 檜) who with his villainous wife Wang Shi (王 氏 ) treacherously plotted the wrongful execution of the hero Yue Fei (岳 飛). Therefore Qin Hui and his wife Wang Shi are represented as the two halves of Youtiao Gwai and eaten in mockery against the two despised traitors.
早餐😍
哈哈。赶快尝试
The milk is fresh milk or the uht milk pkt type?
hi can I put in the fridge longer then 8 hours ?
Nice 👍👍
Thanks, pls try it
Perfect so much love l❤❤❤❤❤
您好 想请问室内放置3个小时
室内温度是热还是冷呢？
因为我这里比较闷热
也是一样放置3小时吗？
谢谢
I've tried the youtiao recipe... it looks good, it has lots of bubbles in it... but why the outside, it isn't crunchy/crispy ??? what do you can suggest me ?? Thanks
I have the same problem too.
再加一点水(20cc许)和面，炸得更蓬松不失败。我觉得最关键是水量多少。
Very nice
请问我在油温190度c时把油条放进油里炸时，油温还是保持在190度c是吗?若这样的话，油条不是很容易炸糊吗?因为我试过。谢谢
OMG IT WORKSSSS FINALLY... TNX A LOT. UR WAYS R AMAZING.. Next time, im gonna add more sugar 🥰🥰
Thank you for the awesome and useful tips. I'm glad I found your channel. Thank you!!!
Oh wow thanks so much for your support, hope you can make it.
我按你的配方做面团醒了五六个小时，做成的油条都不成功
@@linzheng9628 你有像影片前面先测试你baking powder和bakinh soda还有效吗？没效的怎么做，都无法成功。再尝试，很多人已经成功发照片来看了
请问老师，面包的面粉也可以做油条吗？，谢谢
今天我跟着食谱做了……很成功哦……但是我发酵了超过8小时…因为安排不到时间……味道很好……而且油条长得很胖……谢谢你……
請問跟外面賣的味道一樣嗎？
嗯嗯……我问我家人～他们说差不多😍但是我的火太大……有点黑……来不及发完……就快快拿上来了……所以有些发到很美……有些就还没发完……但是不影响口味……
看了那么多还是iwen老师教的最详细❤️好用心！❤️❤️
不客气。谢谢你看到我的用心。我是wendy噢
不用植物油，普通食油可以吗?
Can I use soda Bicarbonate instead of baking soda?
It's the same thing
Good
Thanks, hope you can try
请问如果我这里是冬天，可以不用放冰箱冷藏吗？这样第二天早上我就不需要解冻回温直接炸吗？
噢，这个嘛。。。请问你家室温是不是是不是很冷?我家普通冰箱3c， 所以可以隔夜收藏，隔天拿出来1-2小时解冻在拉开
請問開罐後剩下的baking powder 要放冰箱保鮮嗎？
我都装在密封的罐子里，放在厨房抽屉里没问题
😋😋😋
excellent video content
happy new year
thanks alot, hope you can try too
🍤🎂🍭🧁🍝又有些话❤️🥰^ - ^
什么?
I really need. So good recipe. Full watched and full liked...well done 👍
oh wow, thanks alot, hope you can try
如果我要一次做十五份是否把用料加倍就行了呢？
Hi Miss Iwen, I finally succeed making youtiao with your recipe. Hurrayyy😍...
i really want to share the picture.
Couple time I made, always failed.
The youtiao taste also perfect. Thank you for the recipe. I will try your donut recipe too....
Oh wow great so glad u made it.
U can send photo to my instagram/fb page messenger, links in description box.
Im Wendy.
请问在炸和翻的过程中，油温都要保持在190度左右吗？
是的，尽量控温
I didn't see you use the first two mixture in to the dough?
looks fantastic and superb... Love to make it 👌 nicely prepared and fabulous presentations... Hope to see you in my kitchen dearest friend!
你好，请问baking powder是用single acting还是double
acting的？
Double action baking powder,现在数市场上都卖double action o
请问在冰箱超过8个小时可以吗？
请问老师，这个牛奶炸油条，可以不要泡打粉和苏打粉，直接用安琪油条蓬松剂吗？
当然可以了
老师！您太棒了什么都会做
Can use water for replace the milk..?
can but the milk will be much more fragrant and help fluffy internal texture
老师谢谢您
不客气噢，尝试做
你好啊！如果面团在第一次醒发3个小时，然后面团第二次醒3个小时的话可以吗？
请问你用什么牌子的banking powder ???请记得回复 谢谢 我也是住 槟城！
没特别牌子噢，因为在蛋糕材料店买的。通常都是double action baking powder
請問為什麼做油條？要加白糖？作用是什麼
Hi. How long would the crispiness last?
i film mine after an hour or so after frying, in aircond room. still crispy. best to fry till just nice just as mentioned in video, then your youtiao can crispy for longer