蔥油餅-Spring Onion and White Sesame PanCake

怎麼大家都在吃蔥油餅，我也來湊湊熱鬧！Steps: 

1. Add 1.5 cup (approx. 250g) glutinous flour (中筋麵粉） into 150ml hot water (water just off the boil). Stir with fork until all the flour appear as one big lumpy lump (weird description~ eww). 

2. Add 20ml of cold water and salt, stir. 

3. Knead until the dough appears to be slightly shiny looking. Adjust the consistency by wither adding more cold water or more flour. 

4. Rest the dough for at least half an hour. Cover with wet cloth, otherwise the dough will dry out. 

5. Separate the dough into a few pieces. For the amount I used today, can either make 5 small pieces, or 3 bigger pieces. 

6. Roll the dough flat. Brush some oil on one side (I used sesame oil), sprinkle chopped spring onions & whatever you want on it (I used white sesame today). 

7. Roll up the flat dough to look like a cigar. 

8. Either roll or pull the dough so it gets longer. 

9. Roll the long cigar-shaped dough, to look like a snail. 

10. Flatten the snail-shaped dough with one palm, then use rolling pin to thin it. Spread it thinner if you like it crispy; otherwise not so much if you like it bready. 

11. Pan fry it in shallow oil. Voila! 

p/s I don't understand the logic of this, but I read about this trick online, and have experimented using this method and it turns out well - between EACH (not just dough resting) step, wait for at least 10 min before proceeding to the next step. I guess you don't have to do this if you are using a dough mixer, or have the "legendary solar hands".