Peking Doilies (Bork Bang)

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1 c All purpose flour; sifted
**** NO E *****
1/4 c Boiling water + 2 tsp.
Sesame oil (or veg. oil)

Original recipe makes 1 Servings



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"

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