Simple Way to Make Speedy Sweet Taiwanese Sun Cakes Taiyanpin

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The ingredients needed to make Sweet Taiwanese Sun Cakes Taiyanpin:

1. Prepare For the outer dough:
2. Make ready 75 grams Bread (strong) flour
3. Make ready 75 grams Cake flour
4. Make ready 55 grams Butter (softened to room temperature)
5. Get 20 grams Sugar
6. Get 70 ml Water
7. Take For the inner dough:
8. Take 110 grams Cake flour
9. Prepare 50 grams Butter (softened to room temperature)
10. Make ready For the sugar an paste:
11. Prepare 200 grams Sugar
12. Prepare 70 grams Mizuame
13. Make ready 15 ml Milk
14. Get 45 grams Butter (softened to room temperature)
15. Take 80 grams Cake flour

This Taiwan-made cake is very delicious and has a unique taste that you can't find in many popular cakes and bread. A suncake, or taiyang bing, is a popular Taiwanese dessert originally from the city of Taichung, Taiwan. The typical fillings consist of maltose (condensed malt sugar), and they are usually sold in special gift boxes as souvenirs for visitors. Suncakes are round, and they may vary in size.

Instructions to make Sweet Taiwanese Sun Cakes Taiyanpin:

1. Place all of the ingredients for the outer dough into a bowl, add water, and mix together with a rubber spatula. After it has come together, knead it with your hands until smooth. Tightly wring out a wet towel after the dough has become smooth, cover with the towel, and let sit.
2. Place the inner dough ingredient cake flour and butter into a bowl, and stir well. Knead the dough until butter blends in completely and the dough becomes smooth.
3. Separate 20 g of the outer dough and 10 g inner dough, and wrap the inner dough with the outer dough into a mochi-like shape. Firmly seal the seam (I sealed it like nikuman this time), place the seam downwards, and stretch out into a rectangle with a rolling pin. Then, roll it up from the front like an @ mark.
4. Roll it up once more like an @ mark, and the Chinese oil skin is ready. Place all of the ingredients for the sugar an paste into a bowl, and mix well with a rubber spatula. Knead by hand until it completely blends together. Separate 25 g for each cake.
5. Stretch out the dough from Step 3 in your hand and then, roll a rolling pin back and forth until it forms a thin circle. Then, spread out the an paste from Step 4, and wrap it up like nikuman. (Shown in the bottom part of the photo is Chinese oil skin, and the sugar an paste is shown spread out on top.)
6. Press in the an paste with your thumb while tucking in the creases, place the overlapping crease downwards after wrapping it up and lightly press it flat with the palm of your hand, and light roll it out into an 8 cm long oblong, roll it around, and stretch it out.
7. Arrange them up on a baking sheet, and bake in an oven preheated to 160℃ for 18 minutes. (Make sure not to let them brown! They should be white like the sun.)
8. This is a cross section of one.

The typical fillings consist of maltose (condensed malt sugar), and they are usually sold in special gift boxes as souvenirs for visitors. Suncakes are round, and they may vary in size. Fènglísū are Taiwanese pineapple cakes, one of the country's most popular desserts and souvenirs. The cakes consist of a buttery, crumbly crust that is filled with a tangy, slightly sweet pineapple jam. The name of the dish is derived from fèng lí, meaning pineapple, and sū, meaning shortcake.

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