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This Silver Thread Buns recipe is our twist on Asian steamed buns (also known as mantou). The light and fluffy texture of this soft bun recipe is completely irresistible.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

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  • In a large mixing bowl stir together 1-1/4 cups of the flour and the yeast. Heat and stir the water, 2 tablespoons sugar, the 1 tablespoon margarine, and the salt just until warm (120 degree F to 130 degree F) and margarine almost melts. Add to the flour mixture.

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  • Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can. On a lightly floured surface, knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place dough in a greased bowl; turn once to grease surface. Cover dough and let rise in a warm place until dough (about 1 hour). Meanwhile, combine the 1/4 cup margarine and 2 tablespoons sugar; set aside.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Punch dough down. Turn out onto a lightly floured surface. Cover; let rest 10 minutes. Roll into a 20x9-inch rectangle. Spread sugar mixture atop. Fold rectangle lengthwise into thirds, forming a 20x3-inch rectangle. Slice crosswise into 96 very thin threads, each 1/8 to 1/4 inch wide. For each bun, gently stretch a group of 8 threads until they're about 7 inches long. Wrap threads in a spiral around your first 2 fingers, stretching dough slightly. Tuck the end into the top to seal. Place on a lightly greased baking sheet. Repeat with remaining dough. If desired, sprinkle with sesame seed. Cover; let rise in a warm place for 20 minutes. Meanwhile, in a wok place a greased steamer rack over water. Bring water to boiling over high heat. Place buns on the rack so the sides do not touch. (Cover and chill extra buns.) Cover and steam for 10 to 15 minutes or until buns spring back when touched. Repeat with the remaining buns. Serve warm. Makes 12 side-dish servings.

Tips

Quick-rising active dry yeast is not recommended for this recipe.

Tips

For a crispy fried version, in a wok or 3-quart saucepan heat 1-1/2 to 2 inches of cooking oil or shortening to 365 degree F. Fry buns, two or three at a time, in the hot oil for 2 to 3 minutes or until golden brown, turning once. Drain on paper towels. Keep warm in a 300 degree F oven while frying the remaining buns. Serve warm.

Nutrition Facts

164 calories; 5 g total fat; 1 g saturated fat; 0 mg cholesterol; 101 mg sodium. 45 mg potassium; 26 g carbohydrates; 3 g protein;

Reviews

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