Youtiao (Chinese Cruller)

• 1 1/2 cups of all-purpose flour**
• 2 Tbsp. vegetable oil
• 3 tsp. baking powder
• 1/2 tsp. cane sugar
• 3/4 tsp. kosher salt
• 1/2 cup filtered water (room temperature)

Method:

1.  Sift together all the dry ingredients first, before mixing in the oil and water.
2. Knead the dough for 3-5 minutes then let it rest in a warm area (in a covered bowl) for 1 hour.
3.  Punch down about 15 times, then continue to gently knead the dough for 10 minutes.  Place in a plastic bag and seal.  Let it sit overnight in your refrigerator.  ->  You can use my bag tying method (video link here).
4. The next day, take out the dough and let it rest on your countertop (or warm area) for 2 hours to come to room temperature.
5.  After the dough is at room temperature, you can proceed to roll and shape it for deep frying.