Youtiao Twin Dough Sticks with Warm Soy Milk

Bake. Beat water and egg till there are no lumps left and well mixed; keep to one side in a mid-sized bowl. Beat flour, baking powder, and salt till well mixed, around 30 seconds in the bowl of a stand mixer. Add butter and egg mixture. Stand bowl onto stand mixer plus, using a dough hook, blend on low speed till liquids are absorbed plus no dry flour remains, around 3 minutes. Increase speed to medium-low and mix till butter is fully incorporated plus dough starts in order in order to clear sides of bowl, 10 to 12 minutes. Move dough to a bare work surface, work for 30 seconds, plus shape in a 23 cm log. Press log flat to 1.9 cm thickness. Wrap log in cling film and chill for no less than 12 hours or upwards to 24 hours. To shape the dough plus prepare for frying: Take out dough off fridge plus bring to room temperature, somewhere among 68° (20°C) plus 20°C (22°C), round 2 to 3 hours. Unwrap dough plus move to a well-floured work surface. Roll dough in a 25 × 15 cm rectangle. Share dough into ten 2.5 × 15 cm strips using a pizza cutter or bench knife. Cover dough without sealing using a damp paper towel. Working using one strip after another, cut in half across to form two 7.6 cm strips. Brush the unfloured top side of one 7.6 cm strip gently with water, next layer the second 7.6 cm strip, unfloured side down, directly upon top. Lay a chopstick lengthwise along this middle of the layered dough strip plus push firmly to close the strips together plus form a groove. Repeat using leftover strips of dough and cover loosely with cling film. Let dough strips rest for 10 minutes. Heat oil in a Dutch oven over a medium-high flame till it registers 200°C (204°C) upon an instant-read thermometer; adjust heat as necessary in order to maintain this frying temperature while that is happening. Set a rack on a rimmed baking tray, plus have a spider or chopsticks plus salt (plus/or other seasonings) nearby. To fry the youtiao: Working using one dough strip after another, hold both ends of dough plus stretch to 8 to 25 cm in length. Carefully lower dough into heated oil, lightly laying the strip away from you, next promptly stretch a second strip of dough and tip in it carefully to the oil. Heat till dough sticks start to float, around 10 seconds. Flip dough sticks plus heat for 10 to 15 seconds longer, next keep flipping dough sticks in 10- to 15-second intervals till dough is puffed and golden brown, around 90 seconds total using chopsticks or a slotted spoon. Move fried dough to the rack set in the rimmed baking tray using a spider. Scatter with kosher salt. Return oil to 200°C and repeat with leftover dough. Eat at once.