安琪无铝油条制作步骤 油条制作具体步骤: Youtiao process: 1、原料准备:中筋粉(油条专用粉)500g,无铝油条膨松剂一袋(20g),水 300g (Raw materials: all purpose flour 500gm, Angel baking pow der for Youtiao 1bag (20gm), w ater 300gm) 2、 将油条膨松剂倒入面粉中。(Pour the Angel baking powder for Youtiao into the flour) 3、将油条膨松剂与面粉混合均匀。(Mix the Angel baking powder and the flour well) 4、倒入水。(Pour the water to the bowl) 5、搅拌均匀,让水被面团充分吸收。(Mix until the water is fully absorbed into the dough) 6、揉成的面团。(the pictu re of the dou gh after first mix ) 7、静置 10 分钟。(Rest for 10 minu tes) 8、揣面将面团展开。(Push dow n the dough w ith the fists to a flat format) 9、叠面。(fold the dough from one side) 10、用拳头捣平整。(Push dow n the dough w ith the fists to a flat format) 11、叠面(Fold the dough from the other side) 12、用拳头捣平整。(Push down the dough with the fists to a flat format) 13、这阶段面筋只是简单的形成。(At this stage gluten is initially developed) 14、卷成团。(Roll the dou gh) 15、面团温度为25.6℃。(The dou gh temperatu re is arou nd 25℃) 16、第一次室温下静置 10 分钟。(The first rest for 10 minutes at ambient temperature) 17、第二次揣面将面团展开。(Push dow n the dough w ith the fists to a flat format once again) 18、再将面团从一边叠起。(Fold the dough from one side) 19、用拳头捣平整。(Push dow n the dough w ith the fists to a flat format) 20、面筋到了八成扩展。(Glu ten is eighty percent fu lly dev eloped) 21、将面团卷成条状,第二次室温下静置 10 分钟。(Roll the dou gh to strip form, and the second rest for 10 minu tes at ambient temperatu re) 22、在烤盘上刷油,放入面团, (Brush the baking tray with ooil)。 23、面团表面刷少量油。(Brush the surface...