Chinese
Chinese - Shandong Lu Cuisine
Spring onion Oil Crisp Cake
Chef's Menu Description
Tender orchard fruits baked beneath a golden, crisp butter and oat crumble, served warm with velvety Madagascan vanilla custard or double cream.
Ingredients
- • 300g plain flour
- • 180ml warm water
- • 1 tsp salt
- • 50ml cooking oil
- • 8 spring onions, finely chopped
- • 1 tsp five-spice powder
- • 1 tbsp toasted sesame seeds
Preparation Steps
1
Phase 1
Mix the flour, salt, and warm water into a soft dough; rest 30 minutes.
2
Phase 2
Combine the oil, five-spice powder, and 1 tsp flour into a paste.
3
Phase 3
Divide the dough, roll thin, and spread with the oil paste and spring onions.
4
Phase 4
Roll the sheet into a log, coil it into a spiral, and flatten gently.
5
Phase 5
Fry each cake in a little oil over medium heat 3 minutes per side until crisp.
6
Phase 6
Press with sesame seeds, cut into wedges, and serve hot.