Directions: |
Directions:In a pan, combine the shortening, grapeseed/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 that the mixture thickens. (Can set in bowl of ice or in freezer to cool faster).
Combine flour, baking soda, baking powder in a large bowl, together with a pinch of salt.
Using your hand, mix in enough water to achieve a soft dough consistency. Knead the dough until smooth (the texture of your cheek) then "rest", covered with a bowl for 30 mins.
Divide the dough into 6 OR 8-12 balls. Depending on the size you desire.
Spread the dough balls into circular shapes and roll them out with a rolling pin.
Brush with the cooled oil mixture, leaving a 1" rim around the edges, then season with salt and sprinkle with green onions.
Starting from the bottom, roll the dough into a cylinder and place the seam side up on your work surface.
Pinch the ends shut and gently flatten the roll with your hands, then bring the pinched ends to the centre in a pinwheel pattern.
Now twist the dough so that the two sides of the pinwheel are stacked, creating layers of pastry for a flaky finish.
Flatten each into a pancake shape, rolling out with a rolling pin to about 3 mm thick, then store between two squares of parchment paper.
Heat some of the shortening/oil mix in a non stick pan over medium heat.
Pan fry the 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 Sambai Sauce. |
This recipe for GREEN ONION CAKES is from