📝 About This Recipe
A masterpiece of Chinese pastry, the Silver Thread Bun is a marvel of texture, featuring a core of hundreds of delicate, hand-pulled 'threads' encased in a pillowy-soft outer dough. Originating from Northern China, these buns offer a subtle sweetness and a mesmerizing structural contrast that is as beautiful to look at as it is to eat. Whether steamed to a snowy white or deep-fried for a golden crunch, they represent the pinnacle of traditional dim sum craftsmanship.
🥗 Ingredients
The Starter Dough (Tangzhong Method)
- 2 tablespoons All-purpose flour
- 1/3 cup Water
Main Dough
- 3 cups All-purpose flour (sifted)
- 3/4 cup Warm milk (approx. 110°F)
- 1/4 cup Granulated sugar
- 1.5 teaspoons Instant yeast
- 1 teaspoon Baking powder
- 1 tablespoon Vegetable oil (neutral flavor)
- 1/4 teaspoon Salt
Thread Coating & Assembly
- 3 tablespoons Vegetable oil (for brushing)
- 1 tablespoon Cornstarch (to prevent sticking)
- 1 tablespoon Granulated sugar (for dusting the threads)
👨🍳 Instructions
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1
Make the starter: Whisk 2 tbsp flour and 1/3 cup water in a small saucepan over medium-low heat. Stir constantly until it thickens into a translucent paste. Remove from heat and let cool to room temperature.
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2
Activate yeast: In a small bowl, combine warm milk, 1 tsp of the sugar, and the instant yeast. Let sit for 5-10 minutes until foamy.
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3
Mix the dough: In a large bowl or stand mixer, combine the remaining flour, sugar, baking powder, and salt. Add the yeast mixture, the cooled starter paste, and 1 tbsp of oil.
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4
Knead: Knead the dough for about 10 minutes by hand or 6-8 minutes in a mixer until it is perfectly smooth, elastic, and no longer sticks to your hands. The dough should be soft but firm enough to hold its shape.
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5
First proof: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour or until doubled in size.
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6
Divide: Punch down the dough to release air. Divide the dough into two portions: 1/3 of the dough will be for the outer wrappers, and 2/3 will be for the inner 'threads'.
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7
Prepare threads: Roll the larger portion of dough into a thin rectangular sheet (about 1/8 inch thick). Brush the surface generously with oil and sprinkle lightly with a mix of cornstarch and sugar.
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8
Cut threads: Fold the sheet into thirds (like a letter) and use a sharp knife or a pasta cutter to slice the dough into very thin, uniform strips (the 'threads').
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9
Bundle: Divide these threads into 8 equal bundles. Gently stretch each bundle slightly to elongate the threads, then set aside.
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10
Prepare wrappers: Divide the remaining 1/3 of the dough into 8 small balls. Roll each ball into a thin oval shape, large enough to encase a bundle of threads.
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11
Assemble: Place a thread bundle in the center of an oval wrapper. Fold the sides of the wrapper over the threads and seal the ends tightly, creating a smooth, oblong log shape. Repeat for all 8 buns.
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12
Second proof: Place the buns on individual squares of parchment paper in a steamer basket. Cover and let proof for another 20-30 minutes until they look light and puffy.
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13
Steam: Bring water to a boil in the steamer base. Place the steamer baskets over the water and steam on medium-high heat for 12-15 minutes.
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14
Rest: Turn off the heat but do not open the lid immediately. Let the buns sit for 5 minutes to prevent them from collapsing due to sudden temperature changes.
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15
Finish: Serve warm. For an extra treat, you can deep-fry the steamed buns for 1-2 minutes until the exterior is golden and crispy.
💡 Chef's Tips
Ensure your yeast is fresh; if it doesn't foam in step 2, start over with new yeast. When cutting the threads, use a very sharp knife or a pizza cutter to ensure clean edges that don't fuse back together. Don't skip the 5-minute rest after steaming; this 'tempering' phase ensures the buns stay fluffy and smooth. If the dough is too sticky, add flour 1 tablespoon at a time; if too dry, add a teaspoon of milk. For the smoothest exterior, roll the wrapper dough firmly to remove all air bubbles before encasing the threads.
🍽️ Serving Suggestions
Serve alongside condensed milk for dipping to enhance the subtle sweetness. Pair with a hot pot of Jasmine or Oolong tea to cut through the richness. Serve as a side dish for savory Braised Pork Belly (Hong Shao Rou). Deep-fry the leftover buns the next morning and serve with congee for breakfast. Lightly dust with powdered sugar for a more dessert-like presentation.