Silver Thread Buns 銀絲卷

Prepare your dough according to our Chinese Basic Bread dough recipe.

When dough has had its first rise, becoming double or triple its original size, punch down and divide 6 equal pieces, then divide each piece into 1/4 portion for the outside dough and 3/4 portion for the inside dough.

For each piece of outside dough: Sprinkle working surface lightly with flour, then take the 1/4 portion and roll out into a 6 by 6 inch square and put aside.

For each piece of inside dough: roll out the 3/4 portion of dough into a 4 by 8 inch rectangle.

Brush on a generous layer of lard all over rectangle.

Fold rectangle in half to a 4 by 4 inch square and brush top with lard.

Fold square in half to a 4 by 2 inch rectangle.

Use a sharp oiled knife to slice rectangle into 1/4 inch strips.

Gently grab the two end of the strips and pull until 5 inch long.

Set inside dough on top of outside dough. Wrap the outside dough snuggly around the inside dough and pinch closed. At the two ends be sure to tuck and pinch so that any seams are on the bottom of the bun.

Put wrapped buns, seam side down, on top of pieces of parchment paper cut slightly larger than the buns and place into the steamer 2 inch apart.

Repeat for rest of dough.

Cover steamer and let rise for 30 mins or until the dough is springy to the touch.

Steam over boiling water for 15 mins.

Serve it the traditional way with a small dish of sweetened condensed milk for dipping.