做法
- 酵母和糖溶于100毫升温水中;静置10分钟至起泡。
- 碗中将面粉和盐混合。加入起泡酵母液、油、牛奶、鸡蛋和剩余温水。揉8分钟成柔软面团。发酵60分钟至两倍大。
- 排气。面团搓成3厘米粗的长绳。切2厘米段——每段会炸成一个小方块。
- 深锅中油加热至170°C——一块面团下锅应立即上浮。
- 炸面块分批下锅,每批3分钟,翻动,直到深金黄酥脆。面团在炸制中应膨胀。
- 捞至晾架沥油。室温配黄油和果酱或蜂蜜蘸食。配奶茶(称shai)。密封容器中可保存2周。
Common questions
Can 炸面块 be made ahead?
炸面块 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is 炸面块 spicy?
炸面块 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 炸面块 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 炸面块 to make at home?
炸面块 is approachable for a home cook with basic stove skills — total time about 55 minutes, no special technique required.
Can 炸面块 be scaled up or down?
This recipe is written for 8 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
炸面块是哈萨克的庆典点心——在纳乌鲁孜节(3月21日哈萨克新年),家家用炸面块堆出几何造型作为节日中心。这道菜源自蒙古传承(类似boortsog),与吉尔吉斯、土库曼及其他突厥文化共享。这道菜与好客紧密相连;到访哈萨克家庭意味着会被以炸面块配茶招待。每家哈萨克人都有偏爱的形状;有些做圆球,有些三角,有些扁块。
