油条自己做最安心，0添加，特蓬松！

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<div class="embed-content"><h1>油条自己做最安心，0添加，特蓬松！</h1><div class="addtoany_container">
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</div>在各式各样的早点中，最能称得上“国民早餐”的绝对是油条。小区门口架一口大锅，沸腾的油中接二连三地浮起一根根金黄酥脆的油条，趁热咬一口，配上醇香的豆浆，绝对是大写的满足～不过，外面卖的常常会加入泡打粉，不如试试自己在家做，吃得最安心！
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<p style="margin-top: 10px; margin-bottom: 10px; font-size: 16px; white-space: normal; max-width: 100%; min-height: 1em; color: #3e3e3e; background-color: #ffffff; text-align: center; line-height: 1.75em; box-sizing: border-box !important; word-wrap: break-word !important;"> 
<p style="font-size: 16px; white-space: normal; max-width: 100%; min-height: 1em; color: #3e3e3e; background-color: #ffffff; text-align: center; margin-top: 10px; margin-bottom: 10px; line-height: 1.75em; box-sizing: border-box !important; word-wrap: break-word !important;">自制无泡打粉油条
by 卢小胖儿<img class="" style="width: auto !important; height: auto !important; visibility: visible !important;" src="http://haizi.name/images/j2xml/9e9fb9978b9e058125bf3ded592211f3.jpg" data-s="300,640" data-type="jpeg" data-src="https://mmbiz.qpic.cn/mmbiz_jpg/DVH5PicQqomicK9jZpRGgPSaJkPzMGrHX6vRrPY4OicITaSbj2QPGPOd5bBRdDW9nkIgznUv40MiaLAMvBZzjmKUjQ/0?wx_fmt=jpeg" data-copyright="0" data-ratio="1.33125" data-w="640" data-fail="0" />
Photo by 卢小胖儿
? ·· 用 料 ··?
面粉（高粉更好） 500克 
牛奶 250克 盐 3克 鸡蛋 2只 
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植物油 40克 干酵母 6克 
 
 ? ·· 做 法 ·· ?
1 | 将所有液体材料搅拌均匀，将酵母投入其中化开，然后倒入面粉拌好
<img class="" style="width: auto !important; height: auto !important; visibility: visible !important;" src="http://haizi.name/images/j2xml/0353ddd0ff2b4afe3ae94c9370bb6777.jpg" data-s="300,640" data-type="jpeg" data-src="https://mmbiz.qpic.cn/mmbiz_jpg/DVH5PicQqomicK9jZpRGgPSaJkPzMGrHX6QDqdUgF7VTUcRR03wAuPgZ4Pwpx6jXIjGUrC5zw7alHnTOE7Up0SHA/0?wx_fmt=jpeg" data-copyright="0" data-ratio="1.3328125" data-w="1280" data-fail="0" />
2 | 将面揉光滑，掌握好一定要软，像耳垂那样。揉面需要些时间，开始会粘手，手上可以涂点油，然后边揉边摔打面团，等到面筋形成了就不粘手了，用保鲜膜封好，放在温暖处发酵
<img class="" style="width: auto !important; height: auto !important; visibility: visible !important;" src="http://haizi.name/images/j2xml/df028131e541bdf91ed86fee881b4b6a.jpg" data-s="300,640" data-type="jpeg" data-src="https://mmbiz.qpic.cn/mmbiz_jpg/DVH5PicQqomicK9jZpRGgPSaJkPzMGrHX6JlhQdCknKXhGGBgODTgNNDAwhLibmvkzqXXQdSOKe78vw7uygjeic4OA/0?wx_fmt=jpeg" data-copyright="0" data-ratio="1.3328125" data-w="1280" data-fail="0" />
3 | 发至两倍大时即可。冬天北方室内温度不算低，基本上两个多小时差不多
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<img class="" style="width: auto !important; height: auto !important; visibility: visible !important;" src="http://haizi.name/images/j2xml/1e8795c1916f825b3cb2a2e843f7ec02.jpg" data-s="300,640" data-type="jpeg" data-src="https://mmbiz.qpic.cn/mmbiz_jpg/DVH5PicQqomicK9jZpRGgPSaJkPzMGrHX6SZKGBFbIJL9aC8wYmvEZZy9Jrc3bEAzDUtnMeo68KIPhxGict6W92zw/0?wx_fmt=jpeg" data-copyright="0" data-ratio="1.3328125" data-w="1280" data-fail="0" />
4 | 案板上抹一层油，然后将发好的面团倒出来，简单揉几下后将面团按成1厘米内的面片，用保鲜膜封好，松弛20分钟。不要揉时间长，因为成品油条中的蜂窝就是面团发酵后遇热形成
<img class="" style="width: auto !important; height: auto !important; visibility: visible !important;" src="http://haizi.name/images/j2xml/07402fc3801d5997bca3c0e4b51066ee.jpg" data-s="300,640" data-type="jpeg" data-src="https://mmbiz.qpic.cn/mmbiz_jpg/DVH5PicQqomicK9jZpRGgPSaJkPzMGrHX6cBC0eVOv0LT9NJxbibYSmW44Zly0Ux92iaQy0HgVjtdSACuKAAzHjvPQ/0?wx_fmt=jpeg" data-copyright="0" data-ratio="1.3328125" data-w="1280" data-fail="0" />
5 | 将醒好的面片切成条，两条按在一起，用筷子压一下，宽度与长度自己掌握，锅中油温达到7、8成热时可下锅。油温就是面条下锅后能马上浮起即可。一直中火炸，金黄色即熟
<img class="" style="width: auto !important; height: auto !important; visibility: visible !important;" src="http://haizi.name/images/j2xml/3ceaf9879d8bbaf2bc20157a262cea71.jpg" data-s="300,640" data-type="jpeg" data-src="https://mmbiz.qpic.cn/mmbiz_jpg/DVH5PicQqomicK9jZpRGgPSaJkPzMGrHX6upicOg5licFL4VdWVrsFlpzSlNtpsKOMstSafWa6n4T83uARhK3up4yw/0?wx_fmt=jpeg" data-copyright="0" data-ratio="1.3328125" data-w="1280" data-fail="0" />
6 | 捞出控油。太香啦
<img class="" style="width: auto !important; height: auto !important; visibility: visible !important;" src="http://haizi.name/images/j2xml/6a85ee204b972748684326ddd990da0b.jpg" data-s="300,640" data-type="jpeg" data-src="https://mmbiz.qpic.cn/mmbiz_jpg/DVH5PicQqomicK9jZpRGgPSaJkPzMGrHX6BibYe5QLFI1bV0ZOGNFl9iclu9v8IPk5SASUIaHy4ic7930wACm3f81lw/0?wx_fmt=jpeg" data-copyright="0" data-ratio="1.33125" data-w="640" data-fail="0" />
 
 
? ··小 贴 士··?
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在各式各样的早点中，最能称得上“国民早餐”的绝对是油条。小区门口架一口大锅，沸腾的油中接二连三地浮起一根根金黄酥脆的油条，趁热咬一口，配上醇香的豆浆，绝对是大写的满足～不过，外面卖的常常会加入泡打粉，不如试试自己在家做，吃得最安心！

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自制无泡打粉油条

by 卢小胖儿