About Steamed Silk Roll
The steamed silk roll is consisted of strings of colored mantou covered by a layer of white mantou. Similar to mantou, steamed silk rolls are passed around in Beijing and Tianjin, and constantly showed up on the menu of restaurants in Guangdong, Hong Kong and Macau.
Making steamed silk roll by hands takes a lot of works. First, bakers have to apply oil on the dough, then, cut it into thin strings of dough, 0.3-0.5 cm in width, and wrap them in another dough. Then, bakers will add milk to the wrapping dough. This will not only enrich the flavor but make the dough white and creamy. As for the “silks”, bakers will add pumpkin or carrots to increase flavor and color. After the silk rolls are steamed, the strings of dough will turn gold and yellow. The sophisticated texture and the delicate looks distinguished steamed silk rolls from all other mantous. Moreover, once roasted or fried, the golden crispy skin of steamed silk rolls will be irresistible.
About Steamed Silk Roll Machine
Producing such complicated product is no challenge to Steamed Silk Roll machine. Hundred Machinery developed a series of automatic steamed bun (bao) making equipment specializes in producing steamed buns (bao), breads, steamed breads (mantou), and steamed silk rolls. User friendly and easy to clean, you can set and adjust the size, the proportion of skin and filling by computer control.
For more information about steamed silk rolls (mantou) machine, please contact us via inquiry form or email.