---------- Recipe via Meal-Master (tm) v8.03
 
      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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