Beijing Youtiao with Soy Milk

Step 1

Pour 0.75 cup warm water into a large bowl, then add 1.5 cups flour and 0.5 teaspoon salt.

Step 2

Stir with a wooden spoon, pushing the flour into the water, until a shaggy dough forms with no dry flour visible, about 1 minute.

Step 3

Knead the dough with your hands in the bowl, pressing it down and folding it over itself, for 3 minutes until it becomes smooth and springy.

Step 4

Cover the bowl with a clean kitchen towel and let the dough rest at room temperature for 10 minutes.

Step 5

Flour a cutting board lightly, then turn the dough onto it and use your hands to stretch it into a rectangle about 12 inches long and 6 inches wide.

Step 6

Using a sharp knife, cut the dough rectangle lengthwise down the middle, then cut across at 3-inch intervals to create 8 strips about 3 inches long and 3 inches wide.

Step 7

Place 2 cups vegetable oil in a deep 10-inch skillet and heat over medium-high heat until the surface shimmers and a tiny piece of dough dropped in sizzles immediately, about 5 minutes.

Step 8

Carefully lay 2 dough strips into the hot oil, one at a time, using tongs to keep them from sticking together.

Step 9

Fry for 90 seconds until the bottom surface turns deep golden brown, then flip with tongs.

Step 10

Fry the other side for another 60 seconds until it also turns deep golden brown, then transfer to a plate lined with paper towels.

Step 11

Repeat steps 8 through 10 with the remaining dough strips, working two at a time and frying in batches.

Step 12

Pour 2 cups unsweetened soy milk into a small pot and heat over medium heat, stirring occasionally, until steaming and small bubbles form around the edges, about 3 minutes.

Step 13

Stir in 1 teaspoon sugar until dissolved, then pour into two bowls or mugs.

Step 14

Arrange the warm youtiao on a plate and place next to the bowl of hot soy milk for dipping.