Recipe of Quick Sweet Taiwanese Sun Cakes Taiyanpin

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The ingredients needed to make Sweet Taiwanese Sun Cakes Taiyanpin:

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

Some stores make sun cakes for a living, and they are so popular that people line up on the streets to buy them. To emphasize the uniqueness, the egg puddings actually contain natural vanilla seeds that can nourish your skin. Unlike the usual Sun Cake 太陽餅 ， Sweet Musings uses white maltose and honey as an alternative to the usual brown sugar. Sun cakes can range from hard ones to those that melts in your mouth. ※ ※ ※ Subtitles function ※ ※ ※ The videos have English and Japanese subtitles.

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.

Unlike the usual Sun Cake 太陽餅 ， Sweet Musings uses white maltose and honey as an alternative to the usual brown sugar. Sun cakes can range from hard ones to those that melts in your mouth. ※ ※ ※ Subtitles function ※ ※ ※ The videos have English and Japanese subtitles. Turning on subtitles will show you the instructions and commentary. Affectionately known as Tai Yang Bing, the Sun Cake originated from Taichung and is a round flaky pastry with maltose (condensed malt sugar) usually sold in gift boxes. Most people love to savour them with Chinese tea, while others dissolve them in hot water for a porridge-like warm dessert!

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