How to Make Youtiao

In a medium bowl, whisk water and egg until smooth and well combined; set aside. In the bowl of a stand mixer, whisk flour, baking powder, and salt until thoroughly combined, about 30 seconds. Add butter and egg mixture. Set bowl onto stand mixer and, using a dough hook, mix on low speed until liquids are absorbed and no dry flour remains, about 3 minutes. Tim Chin Increase speed to medium-low and mix until butter is fully incorporated and dough starts to clear sides of bowl, 10 to 12 minutes. Transfer dough to a bare work surface, knead for 30 seconds, and shape into a 9-inch log. Press log flat to 3/4-inch thickness. Wrap log in plastic wrap and refrigerate for at least 12 hours or up to 24 hours. Tim Chin To shape the dough and prepare for frying: Remove dough from refrigerator and bring to room temperature, somewhere between 68° (20°C) and 72°F (22°C), around 2 to 3 hours. Unwrap dough and transfer to a well-floured work surface. Roll dough into a 10-inch by 6-inch rectangle. Using a pizza cutter or bench knife, divide dough into ten 1-inch by 6-inch strips. Cover dough loosely with a damp paper towel. Meanwhile, heat oil in a Dutch oven over medium-high heat until it registers 400°F (204°C) on an instant-read thermometer; adjust heat as necessary to maintain this frying temperature. Set a wire rack on a rimmed baking sheet, and have a spider or chopsticks and salt (and/or other seasonings) nearby. Tim Chin Working with one strip at a time, cut in half crosswise to form two 3-inch strips. Brush the unfloured top side of one 3-inch strip lightly with water, then layer the second 3-inch strip, unfloured side down, directly on top. Lay a chopstick lengthwise along the middle of the layered dough strip and press firmly to seal the strips together and form a groove. Repeat with remaining strips of dough and cover loosely with plastic wrap. Let dough strips rest for 10 minutes. Tim Chin To fry the youtiao: Working with one dough strip at a time, hold both ends of dough and stretch to 8 to 10 inches in length. Carefully lower dough into heated oil, gently laying the strip away from you, then immediately stretch a second strip of dough and add it carefully to the oil. Cook until dough sticks begin to float, about 10 seconds. Using chopsticks or a slotted spoon, flip dough sticks and cook for 10 to 15 seconds longer, then continue flipping dough sticks in 10- to 15-second intervals until dough is puffed and golden brown, about 90 seconds total. Using a spider, transfer fried dough to the wire rack set in the rimmed baking sheet. Sprinkle with kosher salt. Return oil to 400°F and repeat with remaining dough. Serve immediately. Tim Chin