The outer skin of the sun cake is relatively dry and fragile, and the inner filling is mainly malt, which will tie the thread when eating. The outer skin of the old woman cake looks smooth (because of the egg coating), and there will be many small holes (when making it, it will be pressed out like the bottom of a steamer), and seaweed will be sprinkled. The inner filling is not sweet, and the taste is Q. The stuffing of the old woman cake and the sun cake is not the same as the pastry!

The crust of the old lady's cake is a hot noodle dough, which tastes moist and contains more water, so it has no layering. The crust of the sun cake is a pastry dough, which has a crisp taste, less water content and rich layering. The old lady's cake is filled with maltose, brown sugar and salt, which is less sticky and slightly salty. The stuffing of the sun cake is mainly maltose, which is mainly sweet and has no salty taste.

1 category of sun cakes: Chinese dim sum/pastry crust/other pastry materials: material weight/30 weights/10 remarks

◎ stuffing (1) sugar powder 250 g 83 g (2) maltose 60 g 20 g (3) cream 60 g 20 g (4) water 15 g 5 g low-gluten flour 75 g 25 g each 15 g each 15 g stuffing can be made. The materials need to be added in sequence, please refer to the instructions.

◎ Crispy (1) low flour 3 10 g 103 g(2) lard (or white oil) 150 g 50 g each 15 g each 15 g Crispy can be sealed and preserved.

◎ Oil skin (1) high powder 150 g 50 g(2) low powder 350 g 1 16 g(3) lard (or white oil) 130 g 43 g(4) salad oil 70g 23g.

◎ Decorate the surface with egg yolk or chopsticks stained with red pigment to point out the pattern in the center.

◎ Baking method: mix the oil skin materials into a ball, knead until the ribs are out and the surface is smooth, cover the plastic wrap (to avoid air drying on the surface) to relax 10~20 minutes, and then divide, which is the oil skin. Crispy materials are also mixed into dough (no need to relax) and divided, which is pastry.

In the filling part, the powdered sugar is sieved, and maltose is put in the powdered sugar to be drawn into filaments, which are added into the materials in turn, stirred into balls and divided into 30 pieces for later use.

Put a piece of oil bag and a piece of pastry, tuck it up, use a rod face to grow into a strip (the upper and lower rods are opened), then roll it up from bottom to top, tuck it up, and repeat 4 when the rod grows into a strip. Roll up the strip, flatten it directly, and wrap the rod into a round shape. After a little shaping, close it down and flatten it gently with your palm in the middle, and then put it on a baking tray covered with cooking paper for baking.

Supplement: The dough with oil crust and crispy dough must have the same hardness and softness. If the crispy dough is too hard, it is easy to break the crispy dough when it is wrapped in the oil crust, so that the finished product is too hard and the skin is loose. The lard can be replaced by vegetable oil such as salt-free cream, salad oil and sunflower oil, but the hardness and softness of the finished skin are different. When making stuffing, the ingredients must be added according to the order in the recipe, and the same ingredients should be added and mixed well, and then the next ingredient should be mixed well, and so on … Sun cakes can be kept in tightly sealed fresh-keeping boxes and kept at room temperature.

2. Old woman cake oil cover material: each piece is about 30g (can be made into 10), 40g of cream, 65g of powdered sugar 16g, 65g of water, 24g of salad oil, salt 1g, and medium gluten flour 166g of pastry material: each piece is about 15g. 00g stuffing material: 50g cooked glutinous rice flour, 84g fine sugar, 42g cream and 84g water each. Furnace temperature: 2 10℃/170℃ for about 20 minutes.

Process: oil skin: sift flour to build a powder wall, put cream, salt and sugar in the center of the powder wall and knead evenly by hand, slowly add water and salad oil to mix, and finally knead with flour into a ball and knead hard until the surface is smooth and soft. Wake up for 30 minutes. Crispy: Sieve the flour, build a powder wall and mix with the cream evenly (don't mix until it sticks to your hands). Cooking method of stuffing: sugar+salt+cream+water boiling until the sugar is completely melted, let it stand until the water temperature drops to 80, add the sieved cooked glutinous rice flour and mix well quickly, knead it to Q when it is not hot, and put it in the refrigerator for refrigeration. It will be easier to operate if it is slightly hard. Divide and reserve. After cutting, the oil bag is crispy, rolled twice, and woke up for 20 minutes. Round the leather pole, wrap the stuffing and wake up. Then stick it into a circle of at least 8 cm, brush the egg yolk twice, poke the hole, and enter the oven. The crust is crispy and can be baked.

(Excerpted from: Vegetarian, Vegetarian Dumplings Health Network)

References: 1. Lin Lijuan authentic snacks, all in Taichung 2. He Chengxiang 2007 Mission Impossible 3. ? Discussion on Jiawen Taiwan Province Snacks