Title: CH'IEN TS'E NG KAO (STEAMED THOUSAND LAYER CA
Categories: China, Desserts
Yield: 10 Servings
3 1/2 c Flour
2 ts Dry yeast
1 1/2 c Warm water
1 c Sugar
1/2 c Lard or shortening
2 tb Red dates, chopped
Procedure:
1) Place flour in a large bowl. Dissolve yeast in
warm water (about 95 to 98 degrees F). Add flour and
knead about 5 minutes until mixed well. Cover with a
wet cloth and let rise until double in bulk.
2) Remove the dough to a pastry board. Then roll
until very thin, about 2 1/2 feet long and 1 foot
wide. Spread some lard and sprinkle 1 tablespoon of
sugar and some red dates on the dough. Fold the right
1/3 portion to cover the middle portion and spread
lard and sugar on top evenly. Fold the left portion to
the center to cover the right portion.
3) Turn the dough around, so that a folded edge faces
you. Repeat the rolling procedure. Spread lard and
sugar. Repeat the folding step twice. Finally fold the
dough into 1 foot long and 8 inches wide. Let the cake
rest for 30 minutes. Then place on a wet cloth on a
steamer rack. Put rack in place over boiling water.
Steam about 50 - 60 minutes. Remove and let cool a
little. Cut into small squares or diamonds.
Serve.
Posted by [Cookie Lady] from Pei Mei's Chinese Cook
Book Volume II by Fu. Pei Mei Printed by Chiu-Yu
Printing Co, Ltd (1974)
