Silver Thread Rolls
A soft steamed pastry made by wrapping thin, noodle-like dough strands in a wrapper, both leavened with fresh yeast and steamed until fluffy.
Ingredients
flour
5500 g
white sugar
0.5500 g
rendered lard
100 g
fresh yeast
1
Instructions
1
Fermentation
Dissolve the fresh yeast in a small amount of warm water, then pour it into the flour. Add 1 kg of clean water and knead into a smooth dough. Let it rest to ferment — when cracks and a bloomed surface appear on top, it is ready.
2
Kneading
Once the fermented dough is ready, add a pinch of alkaline water. Dissolve the white sugar in a little water and pour it in, then knead until the dough is soft, smooth, and glossy.
3
Dividing the Dough
Cut off two-fifths of the thoroughly kneaded fermented dough to use as the filling core; the remaining three-fifths is set aside for the outer skin.
4
Making the Filling Core
Stretch the dough portion reserved for the core into thin strands using the pulled-noodle technique. Align the strands, brush them with oil to prevent them from sticking together, and cut into segments roughly 10 cm long.
5
Shaping and Filling
Add baking powder to taste to the dough portion reserved for the skin. Knead it through, roll into a long rope, pinch off even portions, and use a rolling pin to roll each into a rectangular-oval shaped wrapper. Wrap the cut noodle segments inside, shaping into a pillow form — the raw silver thread rolls are ready.
6
Proofing
Cover the shaped raw rolls with two layers of cloth and let them rest to proof. Around fifteen minutes is generally needed.
7
Steaming
After proofing, place each raw roll seam-side down into the steamer basket. Steam over high heat with rapidly boiling water for about twenty minutes, and they are done.
