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Hunan Onion Cake

3 cups unsifted all purpose flour
1 cup boiling water
1/4 cup cold water
6 tbsp. sesame oil
2 eggs, beaten
1 cup finely chopped scallion
4-6 cups vegetable oil

Place flour in a bowl. Add boiling water and mix with a fork or
chopsticks till cool. Add cold water and knead the dough on a
lightly floured board for 10 to 15 minutes. Cover and let stand
for 30 minutes.

Empty dough onto a floured board and knead it again for a few
minutes till very smooth and velvety. Roll dough into 10 to 18
balls about the size of small egg. On a floured board roll each
ball into a round pancake 3" in diameter.

Brush sesame oil on pancake and dust with flour lightly and cover
with another one.

Place the double round pancake on a ightly floured board and roll
out with even pressure to 7 to 8" in diameter and about 1/2 thick.
You want them to look like Mexican flour tortillas.)

Heat an unoiled wok or a frying pan over medium heat. Bake the
tortillas-like pancake; keep on turning it until cake is blistered
by air pockets on one side. Turn and bake the other side the same

Remove pancake from wok and pull the two rounds apart very carefully.
Allow them to cool.

To make each onion cake, brush the pancake with sesame oil and then
the beaten egg, and sprinkle a pinch of salt. Then add one tbsp.
of finely chopped scallion evenly on top of one pancake and cover
with another one. Press the two pancakes firmly together to align
them securely.

Heat vegetable oil in a wok until smoking hot. Slide the cake into
the wok. Turn about every 30 seconds until cake becomes golden
brown and crispy. Remove from pan by tongs or chopsticks and hold
it over pan vertically to let oil drip off. Cut into small pieces
and serve hot.


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