Youtiao (油条)

Steps

1. 

   Add wheat flour, baking powder, baking soda, salt, beaten eggs with water (weighing 250 g) and vegetable oil to the mixer bowl. Knead the dough on low speed for about 8 minutes, then remove it, greasing your hands with a small amount of oil.

2. Transfer the dough to a bowl, cover and let it rest for 15 minutes. Then grease your hands with oil and "press" the dough with your hands, folding it from the edges toward the center until it becomes smooth and elastic.

3. 

   Divide the dough into two parts, shape each into a smooth ball, grease them with vegetable oil and cover with plastic wrap.

4. 

   Let the dough rest at room temperature for 2 to 4 hours, or refrigerate overnight. In the morning, bring it to room temperature for at least 1 hour.

5. 

   Heat the oil for frying in a deep pan or pot to 190 °C.

6. 

   Transfer the dough onto a surface dusted with flour and roll each piece into a rectangle about 10 × 25 cm.

7. 

   Dust the dough with flour, cut each rectangle into 10 equal strips.

8. 

   Stack two strips on top of each other, press the center with a stick so they stick together. Repeat with the remaining strips.

9. 

   Lower the prepared stick into the hot oil, gently stretching it, and fry until golden brown, constantly turning the stick.

10. 

    When the stick rises and stops expanding, remove it and place on a paper towel to drain excess oil.

11. 

    Repeat the frying process with all remaining sticks, frying no more than two at a time so the oil temperature does not drop.

12. 

    Serve yuao hot. Store leftover sticks in an airtight bag in the refrigerator for up to 3 days or in the freezer for up to 2 months. Reheat in a dry pan or oven.