• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Peking Doilies (Bork Bang)

  • Recipe Submitted by on

Category: Chinese

 Ingredients List

  • **** 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)


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.

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