Ingredients
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1
-
1/2
-
2
-
2
-
4
-
2
-
-
-
-
-
-
-
-
-
Directions
Scallion Cake, I love these cakes. I serve them with wonton soup or use them as an appetizer or a snack with tea. These can be frozen after frying and reheated in a moderate oven for 10 minutes before serving. Another great recipe from my tattered copy of Madame Wong’s Long-Life Chinese Cookbook., This is very good but there is WAY too much salt. I find that instead of 2 teaspoon of salt, 1/4 teaspoon is more than enough., used sesame oil and less than the recommended amount of salt and it was still too salty. also when i coiled it up, i had a hard time getting it to stay when i rolled it out, it would kind of unravel. things i would do next time- use even less salt and use vegetable oil (i don’t know what i was thinking to not follow the recipe) to get that flavor that i’m used to. and roll it differently. i was also a little stingy on oil, but i think if i put the given amounts, it would be fairly greasy and exactly what i expect. loved the flakiness.
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Steps
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1
Done
|
Put Flour on a Board; Make a Well in the Center and Add the Water; Mix Into a Soft, Smooth Dough and Divide Into 2 Portions. |
|
2
Done
|
Roll Each Portion Very Thin. |
|
3
Done
|
Brush Each With 1 Tablespoon of Oil; Sprinkle With 1 Teaspoon Salt. |
|
4
Done
|
Spread Half the Scallions Evenly on Each Sheet. |
|
5
Done
|
Roll Each Portion Up Like a Jelly Roll; Coil It Up So It's Lying Flat on the Board in a Spiral. |
|
6
Done
|
Flatten With a Rolling Pin Until It Is 7-Inches in Diameter. |
|
7
Done
|
Heat 1 Tablespoon of Oil in a Small Saute Pan; Add the Cakes, One at a Time, and Fry 2 Minutes on Each Side. |
|
8
Done
|
Cut Each Cake Into 8 Wedges (use a Pizza Cutter) and Serve. |
