Hsiang Ju Lin, Tsuifeng Lin

*52. Ribbon Rolls

銀絲卷

Preparation info
  • Serves

    2 to 3

    persons
    • Difficulty

      Easy

Appears in
top 1000Chinese Gastronomy
Chinese Gastronomy

By Hsiang Ju Lin and Tsuifeng Lin

Published 1957

  • About

Method

Divide Basic Yeast Dough into quarters and roll each quarter into a 10-inch square. Oil dough lightly on top. Cut each square into two rectangles 4½ inches and 5½ inches wide. Trim the long edges of each 4½-