无铝油条制作方法.doc

安琪无铝油条制作步骤油条制作具体步骤:Youtiaoprocess: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(Rawmaterials:allpurposeflour500gm,AngelbakingpowderforYoutiao1bag(20gm),water300gm)2、将油条膨松剂倒入面粉中。(PourtheAngelbakingpowderforYoutiaointotheflour)3、将油条膨松剂与面粉混合均匀。(MixtheAngelbakingpowderandtheflourwell)4、倒入水。(Pourthewatertothebowl)5、搅拌均匀,让水被面团充分吸收。(Mixuntilthewaterisfullyabsorbedintothedough)6、揉成的面团。(thepictureofthedoughafterfirstmix)7、静置10分钟。(Restfor10minutes)8、揣面将面团展开。(Pushdownthedoughwiththefiststoaflatformat)9、叠面。(foldthedoughfromoneside)10、用拳头捣平整。(Pushdownthedoughwiththefiststoaflatformat)11、叠面(Foldthedoughfromtheotherside)12、用拳头捣平整。(Pushdownthedoughwiththefiststoaflatformat)13、这阶段面筋只是简单的形成。(Atthisstageglutenisinitiallydeveloped)14、卷成团。(Rollthedough)15、℃。(Thedoughtemperatureisaround25℃)16、第一次室温下静置10分钟。(Thefirstrestfor10minutesatambienttemperature)17、第二次揣面将面团展开。(Pushdownthedoughwiththefiststoaflatformatonceagain)18、再将面团从一边叠起。(Foldthedoughfromoneside)19、用拳头捣平整。(Pushdownthedoughwiththefiststoaflatformat)20、面筋到了八成扩展。(Gluteniseightypercentfullydeveloped)21、将面团卷成条状,第二次室温下静置10分钟。(Rollthedoughtostripform,andthesecondrestfor10minutesatambienttemperature)22、在烤盘上刷油,放入面团,(Brushthebakingtraywithooil)。23、面团表面刷少量油。(Brushthesurfaceofthedoughwithoil)24、盖上塑料袋。(Coverthedoughwithplasticfilm)25、醒面,温度为30℃,时间为2小时。(Leaventhedoughat30℃for2hours)26、取面团之前现在案板上撒点粉,防止面团粘在案板上。(Sprinklealittleflourontheboardbeforetaking