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Peking Doilies (bork Bang)

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
	Chinese	Chinese, Dim sum	1	Servings

INGREDIENTS

		** NO E ***
		Karen Adler FNGP13B.
		Yield: 12-14 doilies
1	c	All purpose flour, sifted
1/4	c	Boiling water + 2 tsp.
		Sesame oil, or veg. oil

INSTRUCTIONS

PREPARATION: Mix boiling water with flour and knead        for 10
minutes. Let dough rest for 10 minutes. Break into 12-14 pieces. Roll
each into a round ball, then       flatten each with heel of the hand
and brush half of the rounds with sesame or vegetable oil. Top with
other half of the rounds. Roll each round to a 4 inch      to 5 inch
diameter. COOKING: Heat a Teflon or a heavy      bottomed skillet over
medium heat. Cook doilies for 1 minute or less each side. Doilies
should turn just very lightly beige Cool for several seconds and
separate doilies as soon you can, while they are still hot. DO AHEAD
NOTES: These can be made in advance a frozen. Steam frozen doilies  for
12 minutes or, if t hawed out, 6-7 minutes will do. COMMENTS: To  make
good doilies, observe the following 3 points: 1) The       dough
should be a bit on the "dry" side. (Not too dry or the doilies will
crack, but definitely not so soft they become too mushy for rolling
and separating. 2) Oil the flattened dough well, especially on the
edges, in order to have an easier time when pulling them apart. 3)
Roll doilies out and away in 1 stroke from center in all directions  to
insure evenness and a good round shape. Do not roll in back and  forth
motion, since the edges may fold in and you will have a hard  time
separating the doilies. It  would also be helpful      if you have a
tortilla press. Before you  begin rolling     the 2 doilies together
(they are a bit slippery  because of the oil in between press them on
the            tortilla  press and it will help you started much
quicker. Source: "Dim Sum" by  Rhoda Fong Yee. Formatted for MM by
Karen Adler FNGP13B.  Posted to MC-Recipe Digest V1 #174  Date: 29 Jul
96 11:20:56 From: "steven.h.bergstein"  <steven.h.bergstein@ac.com>

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 455 Calories From Fat: 10 Total Fat: 1.2g Cholesterol: 0mg Sodium: 293.2mg Potassium: 133.8mg Carbohydrates: 95.4g Fiber: 3.4g Sugar: <1g Protein: 12.9g