油条和咸煎饼的面种
Sour dough:
面粉 (All purpose flour) 200g
温水 (warm water) 300ml
酵母 (instant Yeast) 1 汤匙
全部搅拌均匀后，用湿布盖着，静待隔夜。All mix and leave over night..
(unfortunately, you can not skip this step. You may not use all of them, the left over
and keep in fridge and feed it with a tablespoon of flour every 2 days, it can last
for weeks)
油条
中筋面粉(all purpose flour) 600g
Alum water 1 ½ 茶匙 (1.5 teaspoons)
清水 water 400 ml （分两份） (divide to 2 portions)
(I like those with onion flavor so I use one onion + the water to blend till fine to obtain the onion water, squeeze & discard the residue)
面种 sour dough 150g
Ammonia powder 1/2 茶匙(0.5 teaspoons)
苏打粉Baking soda 1 ½ 茶匙(1.5 teaspoons)
盐salt 2 茶匙(2 teaspoons)
油oil 2 汤匙 (2 teaspoons)
1．把 Alum water 放在盆里，加入一份清水，再加入面种。
Place Alum in a bowl, add in 1 portion of water and add in sour dough. Mix well.
2．在另个盆里，放入第二份清水，加入ammonia powder，苏打粉，盐。
In another bowl, add in 2nd portion of water, add in ammonia power, soda and salt.
3．将面种料加入内，加入油拌均匀后加入面粉。
Then add in the sour dough mixture, add oil and flour.
4．用橡皮刀揉成面团（不可以用力搓，避免坚韧。）
Roughly mix to dough until you see no more dry flour. Do not knead.
5．盖上塑胶纸，待发3- 4 小时。
Cover with plastic paper and place in warm place to proof for 3 – 4 hours.
6．发后，倒在桌子上，切小条，两条叠在一起，入油锅炸至金黄。
After proven, place dough on table, Press very lightly to form a long shape, cut with knife into small strip, brush 1 strip with water and place the one on top, stick them together by pressing a chopstick lengthwise on top. Pull the dough a little longer and deep fry in hot oil till golden.
