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Ch'ien Ts'e Ng Kao (Steamed Thousand Layer Ca

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      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)
 
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