2, the dough with the palm of the flattened, put the sugar in the middle of the pinch up like a bun, down the mouth, and repeated kneading, so that the sugar and the surface of the even together, and then kneaded back into a smooth dough
3, with a knife, the kneaded dough into two, half of the dough kneaded smooth and then rolled into a long thin sheet
4, in the dough sheet on the brush with oil, cut into uniform large pieces, overlap each piece of dough sheet, with a knife to cut the silk, until all cut, divided into the same size of a number of parts of the silk, right and left hand pinch the silk ends of a slight twist and then pull a little
5, with a knife to cut off the end of a number of thin silk rolls Divide the rolls into several portions
6, take the other half of the dough, sprinkle the dry flour on the board, knead it into long strips and then cut it into the same number of small pieces of dough as the rolls, with the cuts facing upwards and flatten them with the palm of your hand
7, roll the small pieces of dough into oval shaped sheets, place the rolls on the skins and fold them up left and right, and then fold the top and bottom skins towards the center, closing them downwards
8, wrap the wrapped silver rolls in raw dough, and then place the rolls onto the surface of the skin, folding them over the center. Wrapped silver silk rolls in a dry container in the embryo to wake up 20 minutes
9, steamer filled with 2/3 full of water, covered with a caged cloth, high heat grill silver silk rolls into the cover and continue to high heat for about 12 minutes
10, after steaming the silver silk rolls with the hands of left and right rub a little bit, so you can make the inside of the silver silk loose, ready to eat