Sun cakes are blended with high-gluten flour and low-gluten flour in proportion to form dough, which is kneaded with lard to form a loose crust; In addition, maltose is mixed to make stuffing, wrapped into cakes and baked. The skin is crisp, the stuffing is not sticky, sweet and delicious, not greasy and not sticky.

Sun Cake, also known as shortcake, is a kind of sweet-filled pancake originated in Taichung City, Taiwan Province. It is a famous product in Taichung, and is usually boxed as a specialty gift. Consumers often need to make a reservation in advance when buying in famous stores, and they will be collected in long queues at the scene. But in addition to these well-known stores, sun cakes can also be bought in specialty stores in Taichung station. The shape of sun cakes is approximately round, and there is no fixed size. In the early days, they were made relatively large, and people often divided them into four pieces before eating. In recent years, smaller sun cakes have appeared to facilitate taking and eating.

The crust of sun cakes is fragile and easy to fall off when eaten. Its packaging box is also troublesome and distinctive, which was originally composed of sunflower patterns designed by Mr. Yan Shuilong.

Raw materials:

Ingredients: maltose, appropriate amount of white sugar15g.

Accessories: 80g of powdered sugar.

88g of lard is refined.

Seasoning: salt 1/8 teaspoons.

Detailed steps

Shui Pi materials (low-gluten flour110g, maltose 1/4 teaspoons, fine sugar15g, lard 43g and water 50g) were mixed together to make smooth dough.

Oil skin materials (75g of low-gluten flour and 45g of lard) are mixed together to make smooth dough.

All the stuffing materials (80g of powdered sugar, 20g of maltose, 25g of low-gluten flour, 0/5g of butter18 teaspoons of salt18, and 7.5ML of water) are mixed and kneaded into dough.

Divide Shui Pi, oil skin and stuffing into 10 equal parts respectively.

Put the oil bag into the Shui Pi to make dough.

The dough closes down.

Grow a film

Roll up like a Swiss roll

The rolled flour rolls stand upright.

Continue to roll a long film.

Roll up again like a Swiss roll.

Roll into the required sheet and wrap the stuffing in the middle of the sheet.

Close the mouth and press flat to bake in the oven 190 degrees12-15 minutes (weight: 10)

1, baking time should not be too long, too long filling is easy to flow out.

2, similar to the old lady cake, but the surface does not need to open, and there is no need to brush the egg liquid.