2 cup unbleached flour, plus additional f, lour for knea
3/4 cup cold water
2 tbsp lard, softened
1/4 cup minced scallion, with tops *
2 medium cloves garlic, minced
1 salt
4 tbsp peanut oil
A Recipe for
Scallion Cakes No1
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This Recipe for Scallion Cakes No1 is one of thousands in the Recipes-to-go Asian Cookbook.
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This is a recipe for Scallion Cakes No1 from the recipe cookbook of Recipes-to-go (Asian)
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Makes 2 10 inch cakes
Place 2 cups flour in medium bowl; add 3/4 cup water in thin steady
stream, stirring constantly until mixture forms rough dough. Turn out
onto lightly floured surface; knead, adding flour as necessary to
prevent sticking, until dough is smooth and elastic, about 5 minutes.
Allow dough to rest under kitchen towel 15 minutes.
Divide dough in half; keeping one half covered, roll other half out
on a lightly floured surface to 10 x 6 rectangle, long side facing
you. Spread rectangle with 1 Tbsp. of the lard. Sprinkle with 2 Tbsp.
of the scallion, half the garlic, and salt to taste. Roll rectangle
toward you into tight cylinder, jelly-roll fashion: pinch seams and
ends to seal. Repeat with other piece of dough. Shape each roll into
a coil; fasten end to coil by pinching. Refrigerate, wrapped in
plastic, 30 minutes.
Remove coils from refrigerator; using hands, roughly shape one coil
into ball. Roll out on generously floured surface to circle 10
inches in diameter and about 1/4 inch thick; avoid rolling over edges
of dough. Brush off excess flour. Repeat with other dough.
Heat 2 Tbsp. of the oil in large heavy skillet over medium-high heat
until fragrant. Add on cake; immediately reduce heat to medium. Fry
cake, shaking pan occasionally, until underside is golden brown,
about 3 minutes. Turn cake over; fry until second side is golden
brown, about 4 minutes. Transfer to paper toweling to drain. Wipe
skillet clean; add remaining oil and fry second pancake. Cakes can
be served either warm or at room temperature.
* 1 Tbsp. minced fresh coriander leaves can be added to the scallion.
From: Cuisine Aug/82 Shared By: Pat Stockett
Serves: 2
Scallion Cakes No1 Recipe brought to you by Recipes To-Go