Ingredients
3 cups bread flour
1 1/4 cups boiling water
2 tablespoons vegetable oil
salt and pepper to taste
1 bunch green onions, finely chopped
2 teaspoons vegetable oil
Method
Sources
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dataset
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Seal out syn-propanethial-S-oxide — tear-free onion prep
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
Ventilated onion container — keeps cut onion fresh, contains smell
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Seal out syn-propanethial-S-oxide — tear-free onion prep
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
Ventilated onion container — keeps cut onion fresh, contains smell
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Use a fork to mix flour and boiling water in a large bowl. Knead dough into a ball. Cover bowl with plastic wrap; let dough rest for 30 to 60 minutes. Evenly divide dough into 16 pieces. Roll each piece into a 1/4 inch thick circle. Brush each circle with oil, season with salt and pepper, and sprinkle with about 1 teaspoon of green onions. Roll up, cigar style, and pinch open ends together to form a circle. Roll each circle flat to 1/4 inch. Heat 2 teaspoons oil in a large skillet. Fry cakes until golden brown, about 2 minutes on each side.