Directions: |
Directions:In a pan, combine the shortening, grapeseed or canola oil and sesame oil.
Heat to melt the shortening, and whisk together to combine, then transfer to a bowl and allow to cool so the mixture thickens. (Putting the bowl in a bowl of ice works well for cooling the oil if you are short of time).
Combine the flour, baking soda and baking powder in a large bowl, together with a pinch of salt.
Using your hands, mix in enough water to achieve a soft dough consistency.
Knead the dough until it is smooth (the texture of your cheek) then rest the dough, covered with the bowl for 30 mins.
Divide the dough (with a bench scraper or knife) into 6 parts for larger cakes or 8 - 10 for smaller cakes.
Spread the dough balls into circular shapes and roll them on a floured area with a rolling paper. (to thickness of a wrap?)
Brush with the cooled oil mixture, leaving a 1" rim around the edges, then season with salt and sprinkle with green onions. (You can also add shredded cheese & some garlic powder lightly if you choose. Chives work as a replacement for green onions also ).
Starting from the bottom, roll the dough into a cylinder and place seam side up on your work surface.
Pinch the ends shut and roll one side (like a cinnamon bun) to half way of the cylinder.
Do the same with the other half so you have 2 halves side by side.
Now, twist the dough so that the 2 sides of the pinwheel are stacked on each other. This creates layers of pastry for a flaky finish.
Flatten each into a pancake shape with your hand & roll out with a rolling pin to about 3mm thick - then, store between two squares of parchment to avoid sticking.
Heat some of the shortening & oil mix (no more than a tsp) in a non stick pan over med-high heat.
Place cake in pan and pan fry green onion cakes until golden brown on each side, and cooked through - as you brown the first side, brush the other side with some of the oil.
Serve hot with desired sauce. |
This recipe for GREEN ONION CAKES is from