Chinese springonion cakes recipe
Chinese Springonion Cakes recipe
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|175 ml||boiling water|
|2 tbsp||cold water|
|1 tsp||sesame oil|
|½ tsp||sea salt|
|50 g||butter, very soft|
|200 g||spring onion, chopped|
|some||oil, for frying|
In a bowl mix the flour with the boiling water; it gets slightly crumbly. Then add the cold water and the sesame oil.
Knead to a dough and let rest for 1 hour. Now knead the dough again, form into a sausage and cut into 6 pieces. Roll each piece into a round roll, then flatten with the rolling pin into a disk approx 15 cm in diameter.
Brush the disks with the soft butter, sprinkle with sea-salt and springonion and roll them up. Now you have again a sausage form; now roll them up from each side to the middle. Flatten slightly with the rolling pin to approximately 1 cm thickness. Now fry them in little oil until brown.
You can also flatten the rolled up cakes to very thin disks again and fry them that way. They will be very crisp and be similar to the Indian breads.
About the recipe:
These Springonion cakes are sold all over China on moving street kitchens. Every town has a different recipe and I have found one.
ca. 30 min
ca. 1 hr
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