---------- 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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