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.
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.
@@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?
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....
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.
Oh wow, congratulations, pls send photo after baking. If want it to be crunchier pls follow exact frying technique in video, in the end need to slow fry to let it crispy
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
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。👏👏👏
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。
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！
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
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
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。
请问揉面需要揉多久？第一次
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.
Thanks IWEN for sharing, and so clearly explained❤
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……
解说了不少的注意事项和原理，我学到了很多要点，赞！！！
Saya beserta warga kampung,
menyukai video anda..
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
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
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!
老师好，今早跟着老师食频做成功了，谢谢您分享啊好吃，
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
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?
Thank you..Your patience in explaining n demonstrating makes me choose your recipe to try.Will read a few times bf attempting..Thanks again 😊
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。
太棒啦！第一次就成功啦！感谢分享
很厉害，做了拍照来看哦
Omg this I recipe is incredible luv all ur videos✨🤘🏼
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。
太美味了,我也要试做。谢谢分享。
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
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
Looks sooo delicious 😋 I can’t wait to try this one. 😃 thanks for sharing the recipe.
Wow great, pls try and send me photo
THANKFUL...FOR YUR SUBTITLES.
Perfect so much love l❤❤❤❤❤
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？😊
سلام عليكم ورحمه الله وبركاته تبارك الله عليك اختي الكريمه 🍂🍂👍🍂🍂🪷👍💐💐💐💐
好的配方，很详细的解说👍👍👍😊
谢谢你，希望你尝试做噢
@@iwen777 谢谢你！🌹😊
😋😋👍谢谢❤的分享
老师我喜欢吃古早味油条有放酵母👍😋😋
Hi there, after resting the dough in room temperature for 3 to 4hrs, can I straight away cut and fried them ?
Wow!👏 I love to eat Youtiao, thanks for sharing..👍🥰
Haha, great, pls try it now
Can you make "Hum Jing Bian"?
What are the differences of soda and baking powder?
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.
Very nice
I really need. So good recipe. Full watched and full liked...well done 👍
oh wow, thanks alot, hope you can try
非常美味的食譜 😋
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
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
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
Nice 👍👍
Thanks, pls try it
非常好谢谢！
谢谢你，尝试做哦
Thanks
welcome, please try it
油条好吃😋赞👍
谢谢你，尝试做哦
hi can I put in the fridge longer then 8 hours ?
谢谢分享😊
不客气，尝试做哦
好吃😋老师有古早味酵母油条吗？
The milk is fresh milk or the uht milk pkt type?
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
excellent video content
happy new year
thanks alot, hope you can try too
Do you have the recipe for 咸煎饼？Thank you.
来咯~
欢迎。尝试做噢
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.
OMG IT WORKSSSS FINALLY... TNX A LOT. UR WAYS R AMAZING.. Next time, im gonna add more sugar 🥰🥰
老师希望有芝麻的油条
Good
Thanks, hope you can try
謝謝！我会試去做❤️
很好，做了拍照来看哦
Yum 🤤
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。
老师：为什么我擀面时面团会回缩？谢谢分享！
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..
可以用機器打嗎？
不能噢，仔细看影片噢，连手揉都不能，只能折叠按压而已
looks fantastic and superb... Love to make it 👌 nicely prepared and fabulous presentations... Hope to see you in my kitchen dearest friend!
如果不放soda粉的话可以吗
不放soda可以，一样会蓬松，就是炸出来的油条颜色浅。
Can replace the baking powder with double acting baking powder?
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
请问可以放冰箱超过8小时吗？
I didn't see you use the first two mixture in to the dough?
Hi...can we use strong flour instead? Thanks for the recipe 👍
Indo redy very2 good !!
Thanks a lot, haha.hope you can try to make it.What's indo redy?
Here is my latest video Video recipe: ruclips.net/video/A5qytZsX7u0/видео.html
Can i use normal water instead of cold milk??
老师，没有苏打粉可以加泡打粉的用量吗？
老师！您太棒了什么都会做
不用植物油，普通食油可以吗?
Thk u ..sis
老师谢谢您
不客气噢，尝试做
请问老师，面包的面粉也可以做油条吗？，谢谢
Can I use soda Bicarbonate instead of baking soda?
It's the same thing
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🙏🏻
😅can I omit egg?
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？
我喜歡用油條配皮蛋瘦肉粥，或是油條沾煉乳吃
(如果做了)要在哪里拍照给你看？
请发照片来我的instagram/fb page messenger, links in description box
老師妳好我試做了兩次按照你的份量唔得鬆脆
我也是，做了根本不能发…
早餐😍
哈哈。赶快尝试
火如何控制
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
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
我试过用干面粉会使油中有渣 油会有糊味。所以我什么都不用 油就“安全”了。
It worked ! But it wasn't as crunchy as i thought it would (more donut like) it's probably my fault but thanks for the recipe:)
Oh wow, congratulations, pls send photo after baking.
If want it to be crunchier pls follow exact frying technique in video, in the end need to slow fry to let it crispy
@@iwen777 thanks ☺️
Can use water for replace the milk..?
can but the milk will be much more fragrant and help fluffy internal texture