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Bing Bang Bongs §


Chinese bing, or con you bing when adorned with spring onions, are a super snack. Chewy, crispy and oh so moreish, you won't be able to stop. Inspired by Linda Sun's addiction, we followed Xiao's Kitchen's recipe.


Obligatory listening for these Bings is UK Hun? by The United Kingdolls


Prep time: 4 hours

Cooking time: 20 minutes

Makes: 3 Bing


Ingredients:

333g plain flour

333ml water

1/2 tbsp oil

Handful of spring onions (optional)



1. Ding-dang-dough


To get your bing bonging, mix 333g plain flour, 1/2tbsp of vegetable oil and add your water slowly.

You probably, definitely, won't need the full 333ml. Mix with chopsticks if you have them - they're great for bringing dough together and dough doesn't stick to them like fan girls do to Benedict Cumberbumber.


When the dough is wet enough, not too sticky and not too dry - the goldy locks point of dough - knead it for a few minutes until smooth as a middle aged man's inappropriate leather jacket.

Pop the dough back in its bowl and cover. Leave for two hours.



2. Bing-bang the dough


Return to your dough after two hours of pining for it. Remove from the bowl and knead for a cool 2 minutes. Return to the bowl and your pining, because it needs another hour to rest.


3. Twist and shake that Chenandler Bong


After another hour come back to your gorgeously smooth dough. Sprinkle your work surface with flour like it's a magical winter wonderland. Bang your dough down onto it and roll it out in a large circle until it's 2mm thin.

Spread 3tbsp vegetable oil evenly over your circle that looks like a sheet of skin (see Lady Cassandra for reference).

Now that your dough is oily and moisturised, roll it like it's cinnamon buns and create a long sausage.

Cut this into three equal, smaller sausages.

Working with the first dough sausage, hold both ends and slap it down on the surface stfetching it out as you do so. Next, twist the dough like you're wringing a dish cloth, so it's all spiralled and twisted.

Then, hold your twisted dough vertically and swirl it around itself so it looks like a snail's shell (it might be helpful to watch the video for these steps, sausage, animal and dish cloth metaphors might not be the clearest of guidance!).

Bang your bing down so it sticks together, if you're adding spring onions now is the time to top the dough with them and roll in, roll the dough out until about 3mm thick.


Heat a pan very hot with 1tbsp of oil. Slip slide your bing in and cook until crisp, flipping repeatedly until desired crispy, brown circles appear.

Repeat until you've got three bings!


You can serve with a dipping sauce or just sprinkle with some rock salt.


Dink and sink!




Food for Thought

Lizzy says: ""




Kate says: "When I say I inhaled these, I'm not even exaggerating. Imagine Kirby sucking up that table full of food - that was me. These are so delicious with the crispy outside and the layers of bread inside. I especially like the ones with spring onions - although I found out afterwards that you should scatter them in after you've put the oil on the dough to distribute them evenly, this also probably stops them catching like mine did. These would be a great little side dish or snack, but they do take rather a long time to rise. Therefore, ensure you make lots (maybe 3x this recipe) because trust me you'll want more than you make. I would also probably make a dipping sauce next time for extra flavour! 9/10 "



.../10 Gasps


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