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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sift flours into work bowl of a food processor fitted with a metal blade; add salt and oil. Add water in a thin stream while blade is running; stop after adding 1 c of boiling water and check consistency. Dough should be firm and pliable, barely sticky, and forming a ball. If necessary, add more water a little bit at a time. Remove dough from machine, place in a bowl, cover with a damp towel, and refrigerate 30-60 minutes to allow the gluten to relax. | 2. Divide dough into six pieces. Roll each piece into a rough rectangle 1/8" thick. Brush lightly with toasted sesame oil (the dough should barely glisten) and sprinkle with scallions. Roll tightly like a jelly roll. Twist the resulting "cigar" into a spiral with the seam on the inside. | 3. Using a rolling pin, roll each spiral out into a thin pancake, 5-6" in diameter. Fry each spiral in very hot oil, 2-3 minutes on each side, until edges are crispy and pancakes are golden brown. Cut into wedges and serve with light soy sauce or ponzu sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1 3/4	3/4		-	-	-	-
cake flour	1 3/4	3/4		867.895	187.0769	19.6595	2.0619
water	1 1/2	cups	boiling	0.0	0.0	0.0	0.0
salt	1	teaspoon	coarse	-	-	-	-
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
scallion	1	cup	sliced	32.0	7.34	1.83	0.19
sesame oil	1	tablespoon	toasted	120.22399999999999	0.0	0.0	13.6

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.