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Ch’ien Ts’e Ng Kao (steamed Thousand Layer Cake)

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CATEGORY CUISINE TAG YIELD
Chinese China, Desserts 10 Servings

INGREDIENTS

3 1/2 c Flour
2 t Dry yeast
1 1/2 c Warm water
1 c Sugar
1/2 c Lard or shortening
2 T Red dates, chopped

INSTRUCTIONS

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

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 331
Calories From Fat: 96
Total Fat: 10.7g
Cholesterol: 5.7mg
Sodium: 2.5mg
Potassium: 55.2mg
Carbohydrates: 53.7g
Fiber: 1.4g
Sugar: 20.1g
Protein: 4.8g


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