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THE CHINESE COOK BOOK
CHINESE MEAT BISCUIT
生
SANG肉
YORK包
BOW
- 6 cups flour
- 1 yeast cake
- 2 small tablespoonfuls salt
- 1 tablespoonful sugar
- 3 potatoes
- 1 tablespoonful lard
(a) Wash and pare the potatoes. Cover with cold water. Boil until tender. Mash the potatoes in the same water in which they are boiled. Let stand until just luke-warm.
(b) Put in the salt and sugar.
(c) Add the lard and yeast cake. Dissolve thoroughly.
(d) Sift the flour thoroughly and put into a pan. Make a hole in the middle of it. Slowly pour in the potato mixture. Mix well.
(e) Dredge the hands well with flour. Turn the dough out on the mixing-board. Use as little flour as possible on the hands when kneading the dough—only enough to keep the
