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chinese Scallion Circles (t'sung Yu Ping) these Come From Northern China, Where It Is One Of The Very Few Breads That Is Not Steamed. 3 Cups All-purpose Flour
1 1/2 Teaspoons Baking Powder
1 Teaspoon Salt
1 Tablespoon Sesame Oil
1 Cup Plus 1 To 2 Tablespoons Cold Water
sesame Oil
3/4 Cup Chopped Scallions
vegetable Oil mix Flour, Baking Powder And Salt In Medium Bowl; Stir In 1 Tablespoon Sesame Oil And Enough Water To Make A Smooth, Soft Dough. Turn Dough Onto Floured Surface; Knead 3 Minutes. Divide Dough Into 6 Equal Parts; Keep Covered. Roll Each Part Into A Circle, About 7 Inches In Diameter. Brush Each Circle With Sesame Oil, And Sprinkle With About 2 Tablespoons Of The Scallions. Roll Each Circle Up Tightly, Pinching Side And Ends To Seal. Shape Into Rope, About 12 Inches Long. Roll To Form A Coil, Tucking End Under Coil; Flatten Into A 7-inch Diameter Circle With A Rolling Pin. heat 2 Tablespoons Vegetable Oil In A Skillet Until Hot. Cook 1 Circle Over Medium Heat Until Golden Brown, About 8 Minutes On Each Side. Repeat With Additional Oil And Remaining Circles. Cut Into Wedges; Serve Hot. makes 6 Circles. |
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