How to make sun cakes. I believe that many friends like to eat sun cakes. So have you ever eaten sun cakes? Sun cakes are also very delicious. As for its production process, you might as well continue
Take a look below, I hope it will be helpful to everyone.
How to make sun cakes 1. Sun cakes are made by mixing high-gluten and low-gluten flour in proportion to make a dough. Add lard and knead evenly to form a loose crust. Mix maltose as a filling, wrap it into a cake, and bake it.
The outer skin is crispy and fluffy, the filling is non-sticky, sweet and delicious, not greasy or sticky.
Introduction to Sun Cake Sun Cake is made by mixing high-gluten and low-gluten flour in proportion to form a dough, then adding lard and kneading it evenly to form a loose outer skin. In addition, maltose is mixed into the filling, wrapped into a cake, and baked.
The outer skin is crispy and fluffy, the filling is non-sticky, sweet and delicious, not greasy or sticky.
Suncake is a snack originating from Taichung, Taiwan. It is also called shortcake. It is a kind of sweet-filled pancake. It is one of Taichung’s famous products. It is usually packaged in a box as a specialty gift. Consumers buy it at well-known
You often have to make a reservation in advance to buy them at the store, and there are long queues on site. However, in addition to buying at these well-known stores, you can also buy suncakes at specialty shops in Taichung area stations.
The shape of the sun cake is approximately round and has no fixed size. In the early days, the sun cake was relatively large and people often divided it into four pieces before eating. In recent years, smaller sun cakes have appeared to make it easier to take and eat.
The crust of suncakes is fragile and easy to fall off when eating.
The outer packaging box is also quite distinctive. It was originally composed of a sunflower pattern designed by Mr. Yan Shuilong.
How to make suncakes? Material preparation: Oil-crusted ingredients: 50 grams of high-gluten flour, 150 grams of low-gluten flour, 36 grams of lard, 16 grams of butter, 26 grams of salad oil, 80 grams of water, and 26 grams of powdered sugar.
Pastry ingredients: 125 grams of low-gluten flour, 60 grams of lard.
Fillings: 75 grams of powdered sugar, 20 grams of maltose, 20 grams of butter, 5 grams of water, 30 grams of low-gluten flour.
Preparation steps: 1. Knead the oil dough and pastry ingredients into balls and divide them into 15 equal parts.
2. Make each piece of dough into a round shape and flatten it. Wrap a piece of dough into it and pinch it tightly. Use a rolling pin to roll the wrapped dough into the shape of a beef tongue cake. Roll it up and lay it flat. Roll it out again to make it into a strip.
, roll it up and put it straight (the two sides of the spiral, one is forward and the other is facing you), and finally press it into a round skin.
3. For the filling part, first mix the maltose and powdered sugar evenly, then add water and cream and mix well. Finally, add the flour and knead evenly, and divide it into 15 equal parts.
4. Roll the filling into small balls, wrap them in the above-mentioned dough, flatten them slightly with your hands, then shape them into round pancakes, and bake them in the oven at 190°C for 12 minutes.
Nutritional value of sun cake Sun cake contains fiber and other substances, which can relax the intestines and provide energy to the human body.
1. Loose intestines and relieve constipation: Fiber can promote the peristalsis of the intestinal wall, help digestion, and prevent dry stools.
2. Energy supplement: Contains carbohydrates and sugars, which can quickly provide energy to the body.
Suncake recipe 2 Ingredients: Water skin: 110g low-gluten flour, 1/4 teaspoon maltose, 15g fine sugar, 43g lard, 50g water.
Oily skin: 75 grams of low-gluten flour, 45 grams of lard.
Fillings: 80g powdered sugar, 20g maltose, 25g low-gluten flour, 15g butter, 1/8 teaspoon salt, 7.5ML water.
Serving size: 10 pieces.