Youtiao (Chinese crullers)

Moist inside, crispy outside.

Recipe from here

Ingredients (A)

Bread flour  200g

Instant dry yeast  2g

Milk  208g

Ingredients (B)

Plain flour  100g

Baking powder  1/2 teaspoon

Salt  5g

Stir and mix all ingredients (A)
let rise to 2 or 3 size bigger

 (A) mixes with (B) and knead for a smooth and glossy dough, let rise to 2 or 3 size bigger,
ready to go to the next step

With oiled hands and oiled work surface, stretch dough into a long rectangular shape,
5mm in thickness.

cut into 3cm in width each.
one stack onto the other, rest gluten for 30 minutes.

using oiled chopstick, press it deep down like this

ready your oil heated up on the pan,
stretch out  the dough slightly longer 

gently make a twist,  ready to go

keep moving, turning the dough

Method
Mix all ingredients in (A) using your chopstick. It should be wet and sticky.
Cover and let it rise 3 times bigger in size.
Mix all ingredients (B) well.  Now add them all into (A). Stir and mix and knead to smooth and glossy dough.
Let it rise again to 2 to 3 sizes bigger.
With oiled hands and work surface, stretch and beat the dough into long rectangle shape of 5 mm in thickness.
Cut each into 3 cm small pieces. Stack two together. Let it rest for 30 minutes.
With oiled chopstick, press it deep down to the bottom of the stacks.
Heat up your pan with sufficient oil,  place your chopstick in the oil. If bubbles appear on the chopstick, it mean that the heat is good enough to deep fry.
Keep turning, moving by shifting the Youtiao, when both sides turn golden brown, it is done.