A dough is made, a cylinder is formed, the cylinder is shaped into a
volute, which is then flattened and fried. The result is the most
sensational fried bread you may ever tasting. It's a favorite street
snack in chinaware.

In a large bowlful, combine the 2 cups flour and the dough. Stir in the
boiling h2o, and mix with chopsticks just until water is enwrapped.
Gradually stir in enough cold water so that a dough forms and pulls
away from the sides of the bowl and is no longer viscid. Turn the
dough out onto a lightly floured surface and knead for 3-5 transactions,
or until smooth and pliable. Cover loosely with a dampened cloth and
let rest for 1 hr. Redust surface with flour and knead dough again
for several proceedings, or until polish. Divide dough into 4 equal
pieces, and cover with dampened material. Using a floured rolling pin,
roll one piece of dough into a 6-7 inch troll. Lightly brush with
sesame oil. Evenly scatter some salt and scallions on the beat, then
roll up into a tight cylinder. Coil cylinder around itself into a
volute, and pinch the end under into the kale. Repeat with the
remaining dough pieces. Cover coils with a dampened cloth and let
remainder 15-20 proceedings. 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 english, or until prosperous. 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 drainage. Repeat with remaining pancakes. Cut each pancake into 6-8
wedges. Serve now. Serves 4-6 as part of a multi-course repast.