Welcome to Joan's Kitchen — new features shipping weekly.
bread onion cakes
by Joan
Chinese
Ingredients
•2 cups unbleached flour
•3/4 cup cold water
•1/4 cup softened lard
•1/4 cup finely minced green onion
• salt
•4 tablespoons peanut oil
Steps
1. Slowly add water to flour while stirring. Turn out dough onto floured
board and knead until smooth, about 5 minutes. Cover dough with cloth and
let rest 15 minutes.
2. Divide dough into 2 parts. Roll out 1 piece into rectangle 10x 6x 1/8
inches.
3. Spread top with about 1 T softened lard; sprinkle over 1/2 tsp salt
and 2 tsp green onion. Roll dough up tightly lengthwise into 10 inch
cylinder. Pinch dough at ends and along seam.
4.Roll dough up into coil, with ends undeneath, press hard with hand to
flatten. Roll out into a 1/4 inch thick circle, about 10 inches across.
(Note: can be done ahead this point. Lightly flour each piece, separate
with waxed paper and refrigerate or freeze. If frozen defrost before
cooking)
Cooking:
Heat frying pan over med-high heat. Add 1/4 cup peanut oil. Add pancakes.
Cook until lightly golden on each side, adding a little oil if necessary,
about 5 minutes totoal cooking time.
Note: these can be reheated in 450F oven for 5 minutes. Serve with braisd
pork or cut into wedges and serve s hor d' oeure either hot or cold.
Option a little finely minced garlic rubbed across dough along with lard
adds a wonderful flavor.
