posted by Terrytx 10-15-99 9:52 AM
* Exported from MasterCook *
Flaky Scallion Pancakes
Recipe By :Nina Simonds
Serving Size : 1
Preparation Time :0:00
Categories : Appetizers & Snacks Ethnic
Side Dish
Amount Measure Ingredient -- Preparation Method
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Makes 24 Pancakes
3 cups cake flour
1/2 cup all-purpose flour
1 teaspoon salt
2 tablespoons corn oil
1 3/4 cups boiling water
1/4 cup or more all-purpose flour, if necessary, for kneading
1/4 cup toasted sesame oil
3/4 cup minced scallion greens
3/4 cup canola or corn oil
Stir the flours and salt in a mixing bowl with a wooden spoon.
Add the corn oil and the boiling water, and stir until a rough dough forms.
If the dough is too soft, knead in about 1/4 cup more flour.
Turn the dough out onto a lightly floured surface and knead for 5 minutes, or until smooth, kneading in more all-purpose flour as necessary.
Cover with a cloth or wrap in plastic wrap and let rest for 30 minutes, or longer if possible.
On a very lightly floured work surface, roll the dough into a long snakelike roll about 1 inch in
diameter.
Cut the roll into 24 pieces.
Keep the unused dough covered with a damp towel as you work.
With a rolling pin, roll out one piece of dough, cut side down on the work surface, into a 5-inch circle.
Brush the top with a little sesame oil and sprinkle with some of the minced scallion greens.
Roll up the circle like a jelly roll and pinch the ends to seal.
Flatten the roll slightly with the roiling pin, and coil it into a snail shape, with the seam on the inside.
Pinch the end to secure it and set aside on a lightly floured surface.
Prepare the remaining pancakes, and let them rest for 30 minutes uncovered.
Reflour the work surface and roll each coiled pancake out to a 4inch circle.
Place them on a lightly floured tray.
Let them rest for 30 minutes uncovered, or longer if possible.
Preheat the oven to 200 degrees F.
Heat a large, heavy skillet, add the oil, and heat to 350 degrees F.
Put a few of the pancakes in the pan, not touching, and fry over medium heat, turning once, until golden brown and crisp on both sides, about 2 to 3 minutes.
Remove with a spatula and drain briefly in a colander, then transfer to absorbent paper.
Arrange the cooked pancakes on a cookie sheet and keep them warm in the oven while you fry the remaining pancakes, reheating the oil between batches.
Serve immediately or keep them warm in the oven.
A Spoonful of Ginger