Steamed Thousand Layer Cakes

Name: Steamed Thousand Layer Cakes (Ch’ien ts’eng kao)
Cuisine: Chinese
Ingredients: ½ cup lard (or shortening); ½ cup lard (or shortening); 1 cup sugar; 1-½ cups warm water; 2 teaspoons dry yeast; 3-½ cups flour; 2 tablespoons red dates (chopped)

Ch’ien ts’eng kao

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

3-½ cups flour
2 teaspoons dry yeast
1-½ cups

Asia
Taiwan
Dinner
Cake

Method

Place flour in a large bowl. Dissolve yeast in warm water (about 95° to 98°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 2-½ feet long by 1 foot wide. Spread some lard and sprinkle 1 tablespoon of sugar and some red dates on