In a large bowl, mix together the flour, baking powder, salt, milk, softened butter, and egg.
2. Step
Slowly add the water, stirring between each addition.
3. Step
Knead the dough for 5-10 minutes. The dough should feel very soft, but not too sticky.
4. Step
Grease the bowl with oil, return the dough to the bowl, and cover with plastic wrap. Rest for 30 minutes in a warm place.
5. Step
Place the dough in the center of a large piece of plastic. Wrap it tightly, ensuring the dough is completely covered.
6. Step
Refrigerate for at least 8 hours.
7. Step
Remove the dough from the refrigerator. Let it rest on the countertop for 1-2 hours, or until it comes to room temperature and is soft to the touch.
8. Step
Fill a wok or large skillet with enough oil to come 2 inches from the top of the pan. Heat the oil over medium heat until it reaches 375°F (190°C).
9. Step
Lightly flour the dough and the surface, then carefully pull, press, and roll the dough to form a long flat loaf shape, about ¼-inch (½ cm) thick and 4-inches (10 cm) wide.
10. Step
Cut the dough crosswise into 1-inch (2-cm) wide strips.
11. Step
Stack them 2 by 2.
12. Step
Using a chopstick or skewer, press the center of the dough stack down lengthwise.
13. Step
Gently stretch, then lower each dough stack into the oil. If the oil temperature is right, the dough should rise to the surface right away. Use chopsticks or tongs to quickly roll the dough in a continuous motion for about 1 minute.
14. Step
Fry until the dough is light golden brown, about 5-7 minutes.
15. Step
Cool on a wire rack.
16. Step
Serve with sweet soy milk for dipping, if desired.
