蜜糖麻花卷 Honey Mahua

材料

中筋麵粉 500g

酵母 5g

泡打粉 3-5g

白糖 30g

蜂蜜 30g

雞蛋 1-2個

牛奶/清水 220g

黃油 20-30g

鹽 2-3g

Ingredients

All-purpose flour 500g

Yeast 5g

Baking powder 3-5g

Sugar 30g

Honey 30g

Eggs 1-2

Milk / Water 220g

Butter 20-30g

Salt 2-3g

做法 | Instructions

所有材料混合揉成麵團，放在案板上揉搓 10 分鐘左右，儘量揉出粗膜（能拉絲的狀態最好）。

Mix all ingredients to form a dough, knead on a board for about 10 minutes to reach the windowpane stage.

均分成小份，揉圓搓成長條，蓋上保鮮膜醒發至 1.5 倍大，拿起來輕飄飄的就對了。

Divide into equal portions, roll into strips, cover with plastic wrap and proof until 1.5 times larger and light.

搓成長條後，兩手反方向搓上勁，提起兩端捏合，自然卷成麻花狀。

Twist the strip from both ends in opposite directions, lift and join the ends to twist into a braid shape.

油溫 150-160°C 下鍋炸（筷子放入冒小泡即可），中小火炸到兩面金黃。油溫不能太低，不然會吸油變油膩。

Fry at 150-160°C (bubbles around chopsticks) over medium-low heat until golden. Avoid low heat to prevent oil absorption.

撈出瀝油，趁熱吃外酥裡軟。

Remove and drain the oil, enjoy while hot for a crispy outside and soft inside.

小貼士 | Tips

炸麻花的關鍵是油溫，太低吸油油膩，太高外焦裡生。150-160°C 最合適，用筷子測最方便。

The key to frying is temperature; too low causes oiliness, too high burns the outside. 150-160°C with chopsticks test is best.

麵團一定要醒發到位，沒發夠炸出來會硬邦邦的。

The dough must be fully proofed, otherwise the texture will be hard after frying.

涼了就硬：蜂蜜麻花版涼了容易變硬，用空氣炸鍋 180°C 復烤 2-3 分鐘就能恢復酥脆。

If cold and hardened, reheat in an air fryer at 180°C for 2-3 minutes to restore crispiness.