Chrysanthemum-Shaped Cakes

Name: Chrysanthemum-Shaped Cakes (Tsao ni chu hua su)
Cuisine: Chinese
Ingredients: ½ cup water; ½ teaspoon salt; 3 cups all purpose flour; ½ cup lard; 1 cup lard; 2-½ cups cake flour; 1 egg; ¼ teaspoon red food coloring; 3 tablespoons sugar; 5 oz. red date paste (or sweet red bean paste or other kind of jam); 5 oz. red date paste (or sweet red bean paste or other kind of jam); 5 oz. red date paste (or sweet red bean paste or other kind of jam); 6 cups oil

Tsao ni chu hua su

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

6 cups oil
5 oz. red date paste (or sweet red bean paste or other kind of jam)

Asia
Taiwan
Cake
Hunan

Method

Mix and knead the inside layer ingredients into a dough until smooth, then mix all of the outside layer ingredients together and knead until the dough becomes very smooth. Wrap the inside layer dough in the outside layer dough. Flatten and roll out with a rolling pin into a large rectangular shape. Fold the two sides to the center (making it into three layers), then roll