Silver flower buns, with their glossy, snow-white layers and delicate, twisted shapes, are a beloved dimsum classic. Here’s a step-by-step guide to mastering this fluffy, visually appealing treat.
Ingredients:
- 500g all-purpose flour
- 3g instant yeast
- 10g sugar
- 5g salt
- 300ml warm milk (≈40°C)
- 20g melted butter
- Optional: A pinch of rice vinegar for extra softness.
Steps:
1. Activate yeast: Mix warm milk, sugar, and yeast. Let sit for 5–10 minutes until frothy.
2. Knead dough: In a large bowl, combine flour and salt. Pour in the yeast mixture and melted butter. Knead for 15–20 minutes until smooth and elastic. Add rice vinegar if using.
3. First proof: Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 1–2 hours, or until doubled in size.
4. Shape buns: Punch down the dough. Roll it into a 30cm x 20cm rectangle. Brush lightly with oil, then cut into 2cm-wide strips. Take two strips, twist them together like a rope, coil into a spiral, and tuck the end underneath.
5. Second proof: Place buns on parchment paper, cover, and let rise for 30 minutes.
6. Steam: Arrange buns in a steamer, leaving space between them. Steam over high heat for 15–18 minutes. Turn off the heat and let them rest for 5 minutes before opening the lid.
Serve warm with soy milk or as a side to soups. The key lies in gentle kneading and proper proofing for that melt-in-your-mouth texture!
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