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1
In a medium bowl, combine flour and sugar.
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2
Stir in 2/3 cup boiling water, mixing flour and water just until flour absorbs all the water.
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3
Gradually stir in enough cold water (1/4 to 1/3 cup) so that a dough is formed and pulls away from the sides of the bowl.
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4
The dough should not be sticky.
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5
Remove dough from the bowl and knead on a lightly dusted board with floured hands 3 to 5 minutes, or until the dough is smooth and elastic, adding more flour if necessary.
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6
Lightly cover with a dampened cloth and allow to rest for 1 hour.
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7
Redust the surface and hands with flour, and knead again for a few minutes or until smooth.
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8
Divide the dough into 4 equal pieces.
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9
As you work, always cover any unused dough with a lightly damp cloth.
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10
Using a floured rolling pin, roll each section into a 7-inch round.
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11
Lightly brush each round with sesame oil.
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12
Evenly sprinkle 1 1/4 teaspoons salt and scallions on each round, and then tightly roll each round into a fat rope.
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13
Tightly coil each rope, pinching the end of the rope into the dough to seal.
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14
Cover with a lightly damp cloth and allow to rest 15 to 20 minutes.
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15
Redust surface with flour, and using a floured rolling pin, roll each coiled bun into 7-inch rounds.
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16
In a 14-inch flat-bottomed wok or skillet, heat vegetable oil over medium-high heat until oil is hot but not smoking.
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17
Carefully add one scallion round and fry 1 to 2 minutes, until golden.
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18
Carefully turn cake over and fry 30 seconds to 1 minute, or until golden brown.
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19
As the cake fries, lightly press the center with a metal spatula to make sure center is cooked.
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20
Transfer each cake to a plate lined with several thicknesses of paper towels.
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21
Continue frying the remaining scallion rounds one at a time.
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22
Sprinkle with remaining 1/2 teaspoon salt.
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23
Set oil aside to cool before discarding.
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24
Cut cakes into 6 to 8 wedges and serve immediately.
