A Taiwanese snack popular among mainland Chinese -- Sun Cake of Chinese pastry
Sun cake, also known as "Sun Cake", is a kind of thin cake filled with maltose, which is similar to "wife cake". This snack originated in Central Taiwan and is one of Taiwan's most representative specialties. The crust of the sun cake is crisp and fragile. Even if you touch it with your hand, it will fall off. The filling inside is sweet and delicious, not greasy and not sticky. I think this is the most crispy pastry I have ever made.It is said that Taiwanese people are very particular about eating this sun cake. Because it is a sweet food, they all have to drink tea first to keep their mouth fresh, and then eat the cake. Sun cakes are often used with almond tea, flour tea, etc. It has been reported that although there are many shops selling sun cakes in the streets of Taiwan, there are long lines at the gates of each house. Business is booming. Not only local people buy it, but also tourists from the mainland. On the one hand, this cake is representative in Taiwan. On the other hand, the taste and taste are really excellent!The method of making this cake is basically the same as that of making ordinary pastry. First mix the water and oil skins, and then roll out the layers. But when baking, you don't need to brush the egg liquid on the surface, you can keep the original shape. The sun cake you often buy will be printed with the red letter "Sun Cake", which saves us. Some places in Taiwan also pay attention to the flour when making this sun cake. High and low gluten flour is mixed in proportion. I only use low gluten flour. I feel there is no difference. It is crisp, sweet but not greasy!1. The baking time should not be too long, and the stuffing is easy to flow out if the baking time is too long2. It is similar to the wife cake, but there is no need to open the surface or brush the egg liquid
Step 1 . Water skin materials are mixed together to make smooth dough.
Step 2 . The oil skin materials are mixed together to make a smooth dough.
Step 3 . Mix all the stuffing materials and knead them into a ball.
Step 4 . Divide the water skin, oil skin and stuffing into 10 equal parts respectively.
Step 5 . Wrap the oil skin into the water skin to make dough.
Step 6 . The dough ends down.
Step 7 . "Growth film".
Step 8 . Roll up like a Swiss Roll.
Step 9 . The rolled face rolls up.
Step 10 . Continue to "grow".
Step 11 . Roll up again like a Swiss Roll.
Step 12 . Roll into the required sheet.
Step 13 . Wrap the stuffing in the middle of the dough.
Step 14 . Press it flat with the closing down.
Step 15 . Bake in the middle of the oven at 190 ℃ for 12-15 minutes.
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