A dough is made, a cylinder is formed, the cylinder is shaped into a coil, which is then flattened and fried.
The result is the most sensational fried bread you may ever taste.
It's a favorite street snack in china.
In a large bowl, combine the 2 cups flour and the sugar.
Stir in the boiling water, and mix with chopsticks just until water is absorbed.
Gradually stir in enough cold water so that a dough forms and pulls away from the sides of the bowl and is no longer sticky.
Turn the dough out onto a lightly floured surface and knead for 3-5 minutes, or until smooth and elastic.
Cover loosely with a dampened cloth and let rest for 1 hour.
Redust surface with flour and knead dough again for several minutes, or until smooth.
Divide dough into 4 equal pieces, and cover with dampened cloth.
Using a floured rolling pin, roll one piece of dough into a 6-7 inch round.
Lightly brush with sesame oil.
Evenly scatter some salt and scallions on the round, then roll up into a tight cylinder.
Coil cylinder around itself into a spiral, and pinch the end under into the dough.
Repeat with the remaining dough pieces.
Cover coils with a dampened cloth and let rest 15-20 minutes.
Using a floured rolling pin, roll the coiled dough on a floured surface into 6-7 inch rounds.
heat the peanut oil in a wok or heavy skillet over medium high heat to 375F.
Carefully add a pancake and fry 1-2 minutes per side, or until golden.
As each pancake fries, press the center lightly with a metal spatula to insure that it is cooked.
Remove to a plate lined with paper towels to drain.
Repeat with remaining pancakes.
Cut each pancake into 6-8 wedges.
Serve immediately.
Serves 4-6 as part of a multi-course meal.
