Yinshi rolls are a traditional Han Chinese snack that is very famous in Beijing and Tianjin, and they are famous for their delicate production and the silver threads wrapped inside the noodles. It can not only be steamed and eaten but also baked in the oven until golden brown to eat, and can be used as a banquet snack to entertain guests. The roll itself is white in color, soft and soft in the mouth, soft and oily, with an endless aftertaste.

Practice 1

Melt the yeast with warm milk and add it to the flour, add milk while kneading, knead the dough and leave it to rise for about 40 minutes, then knead it well and divide the dough into small, even-sized pieces.

1: Take a small piece of the dough, flatten it out and brush it with oil and salt;

2: Cut the dough into thin strips, and roll another small piece of the dough into strips;

3: Wrap the thin strips around the center of the rolled strips.

Practice 2

1: Flatten and roll out a small piece of dough, brush one side with oil and salt, and cut a piece into julienne strips;

2: Put half of the julienne strips onto another piece of rolled-out dough;

3: Roll up the julienne strips.

Practice 3

Main ingredient: white flour.

Accessories: a little black flour (soba), yeast, fat.

Toppings: sugar, alkali.

If there are two hairy dough in front of you, one, you pick up and knead it and roll it into a big strip, and then cut it into pieces, put it in a cage drawer and steam it, then it becomes a steamed bun. The other one, covered with a wet cloth molasses good on the board, add sugar, alkaline water and knead well.

Then use the method of stretching the noodle, and repeatedly walk the strip until the strength is even, around the lap nine buckle, out into the noodle, horizontal on the board, brush with oil, cut into about 6 cm long section. Then the rest of the head of the noodle, kneaded together evenly, rolled into strips, picked into a dough, rolled into an oval shaped crust, the skin put a lock of the noodle, folded over the edge of the skin on top of the noodle, tightly wrapped at both ends, oblong slightly molasses, into the cage steam about 15 minutes, cooked out of the cage, each one of these into two, the mouth of the cut up in the yard in the dish, the cut can be seen inside the countless white noodle covered in silver, which is silver silk rolls.

In the process of making silver rolls, always remember to steam with a strong fire, and steam in the middle of the steam can not open the lid, so that you can steam out of the full steamed buns and buns, and has been completed steamed silver rolls, you can gently knead a few silver to make it fluffy.