Recipe - Chien Tse Ng Kao (Steamed Thousand Layer Cake)

3 One half cup Flour
2 teaspoon Dry yeast
1 One half cup Warm water
1 cup Sugar
One half cup Lard or shortening
2 tablespoon 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
One half 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 ChiuYu Printing Co, Ltd (1974)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip