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Full Online Book HomeLearning KitchenAsian - Appetizer Flaky Scallion Pancakes
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Asian - Appetizer Flaky Scallion Pancakes Post by :coins Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1053

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Asian - Appetizer Flaky Scallion Pancakes

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

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

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