Foodie

Monday, March 15, 2010

Steamed Thousand Layer Cake

.Steamed Thousand Layer Cake,  I cannot decide on the name for this, should it be a cake or pau?  Although the ingredients for the dough is the same for 'pau' and assembled into a huge 'pau', it needed to be cut into bite-size pieces for serving, so i think i will call it a cake. The traditional filling is usually with coconut and dates but i have tweaked the filling to pork floss and hope that Renee will eat this cake as she does not like coconut at all..  She loves anything made with yeast and loves to smell the pau and bread before she eats them.



Ingredients:

3 1/2 cup  all purpose flour
2 tsp instant yeast
1 1/4 cup or more water

Filling:

1/2  cup Sugar
1/2 cup Lard /shortening/margarine
1 cup pork floss
























Place flour, yeast and water in the food processor and pulse until a dough forms.

Remove and knead until dough is soft and smooth.

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 30 inches long and 12 inches wide.

Spread some lard and sprinkle sugar
Divide dough into 3 portions
Sprinkle sugar on to the center third only


Spread pork floss all over the center third and sprinkle more sugar

Fold the right third over the center third

Brush with melted margarine/oil

Sprinkle on sugar

Spread pork floss and then more sugar and fold the left third over

Roll dough out to 18 inch x 12 inch and divide into thirds.  Repeat brushing, sprinkling of sugar and pork floss and sugar again

Repeat folding the right third and the brushing, sprinkling and folding the left third over

Roll dough out to 18 inch x 12 inch, then fold 3 inches in on both sides of the 18 inch edge to make a 12 inch piece of dough.  Fold the dough in half and then half again to make a 6 inch square.

Perforate an 8 inch piece of parchment and put into steaming rack

Place the 6 inch square dough on top of parchment paper and leave to proof  for 30 minutes  In the meantime, bring water to the boil and steam cake for 45 minutes.  Cool cake before slicing.

7 comments:

Sonia (Nasi Lemak Lover) said...

This look so yummy, but a lot of works huh..

Christy said...

Wow, very nice looking cake-pau! =P

MaryMoh said...

Wow...this looks very interesting and beautiful....so many layers and look very delicious! I would love to try this. I can't get pork floss here so I have to stick with coconut and dates. Thanks for sharing.

Little Corner of Mine said...

Looks really good to me! I hope Renee liked it for all the effort you put in making this.

Joy said...

That looks great. What is pork floss?

lilyng said...

joy

here is a recipe for pork/chicken floss http://lilyng2000.blogspot.com/2006/10/porkchicken-floss.html

Tuty @Scentofspice.com said...

Lily
I appreciate your effort in showing us the step by step photographs.

You are a terrific grandma!

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