Silver Silk Roll Silver Silk Roll is famous for its fine workmanship and its inner wrapping with strands of silver wire.

In addition to steaming, it can also be baked in the oven until golden brown, which also adds a special flavor.

Often served as a party snack.

The silver silk roll is white in color, soft and sweet in the mouth, soft and oily, and has an endless aftertaste.

Ingredients: All-purpose flour (300g), warm water (150ml), dry yeast (3g), sugar (5g), milk powder (10g) Preparation method: 1. Dissolve yeast in warm water and let it sit for 5 minutes.

2. Add milk powder and sugar to the flour basin, mix well, and add yeast water in batches.

3. Knead the dough into a moderately soft and hard dough, wrap it in plastic wrap and ferment.

4. Ferment until it is 1.5 to 2 times its original size and becomes honeycomb-shaped; gently squeeze the dough with your hands to remove air bubbles.

5. Take out the dough, knead it evenly, and divide it into two large and small portions.

6. Spread a layer of oil on a small portion of dough and knead evenly.

7. Roll out into long thin slices and cut into strips.

8. Stretch the dough slightly, twist it into a strand, and cut it into 5-6 cm pieces.

9. Knead a large portion of dough into strips, cut into uniform pieces, sprinkle with a little flour and roll into a round dough with a thick middle and thin edges.

10. Place the dough lock on the dough, fold the edge of the dough over the dough, and wrap both ends tightly to form an oblong shape.

11. Put the raw materials into the steamer with the mouth facing down, keep a certain distance, cover the lid, and ferment for about 10 minutes.

12. After boiling the water in the steamer over high heat, turn to medium heat and steam for 15 minutes.

Turn off the heat, uncover the pot after 3 minutes.

Tips: 1. Steam with high heat and sufficient steam, and remember not to remove the lid halfway, so that plump and fluffy steamed buns and steamed buns can be steamed.

2. After steaming the steamed silver rolls, you can gently rub them a few times to make the fillings soft.

Custard Bun Custard Bun, also known as Custard Bun, has a rich aroma of milk and egg yolk. It is a traditional Han snack in Guangdong Province and is a Cantonese dessert.

Cantonese people have the habit of drinking morning tea, and they will light a basket when drinking morning tea.

Ingredients: All-purpose flour (250g) Seasonings: Yeast powder (1 teaspoon), baking powder (1/2 teaspoon), warm water (appropriate amount), butter (35g), eggs (2), starch powder (35g)

, custard powder (20 grams), milk powder (1 teaspoon), milk powder (20 grams), sugar (appropriate amount) Production steps: 1. Production process of custard filling: weigh all the raw materials.

2. Beat the butter, add sugar in two batches, and beat until fluffy.

3. Beat the eggs and add in three times, stirring evenly after each addition.

4. Pour water into the egg yolk paste and mix well.

5. Mix the icing powder, milk powder, custard powder and milk powder evenly, then sift into the egg yolk paste and stir evenly.

6. Put the stirred egg yolk batter into the steamer, add water to the steamer, and steam over low heat.

7. Steam until the egg yolk batter changes from a thin state to a sticky consistency similar to small pimples, then turn off the heat.

8. Use a spoon to press the steamed egg yolk paste through a flour sieve.

9. Grind out the mud from the bottom of the sieve.

10. Use a scraper to scrape off the sifted custard paste.

11. Pass everything through a sieve and spoon into the container.

12. The process of making dough and making buns: melt the dry yeast in warm water and make small bubbles.

13. Mix flour, baking powder and a small amount of sugar evenly.

14. Pour in the yeast water, stir with chopsticks and knead into a smooth dough.

15. Let it ferment in a warm place (room temperature is acceptable now) for about an hour, until it doubles in size and a honeycomb structure forms.

16. Take out the fermented dough, knead it until the internal air is released, then roll it into a long strip, and cut it into equal-sized pieces (I cut it into 8 pieces, which will be larger after steaming).