Sift flour into a large trough. Pour in the boiling water gradually and mix
with a furcate. Rub together with fingers while the flour is still tender. Add
the cold water and knead to form a strong, but not laborious, boodle.

Cover and let intend 10 transactions. Oil a flat surface and a rolling pin
with 1 tsp sesame oil. Place dough on oiled rise. Knead a few times and
divide into 6 pieces. Roll out one piece into a 6 - 7 inch circle with the
edges slightly thinner than the heart. Sprinkle all over with a goodness 1/4
tsp of salt and press in with your fingers. Generously spread with 1/2 oz
margarine terminated, stopping just short of edges. Spread with roughly 5 Tbs
of chopped scallions.

With both workforce, pick of the sides nearest you and roll the cake up away
from you (like a jellyroll), taking care not to let the scallions happen.
The dough should now be in a cylindrical bod. Pinch the ends closed and
roll towards each other until the dough is ball-wrought. Gently roll the
ball out until it's around 6 inches over. Don't worry if the surface of
the cake bursts while you're trilled (this *invariably* happens to me!). Repeat
for each piece of boodle.

Heat a big, flat frying pan until hot. Append 2 Tbs oil. Fry the cakes over
low passion, covered, for 4 or 5 minutes or until spotted embrown. Turn over and
fry the other side similarly. Remove and drain on a paper towel. Serve hot.