How to Best Perfect Sweet Taiwanese Sun Cakes Taiyanpin

Nancy Harper

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How to Best Perfect Sweet Taiwanese Sun Cakes Taiyanpin Delicious, fresh and tasty.

Sweet Taiwanese Sun Cakes Taiyanpin. Great recipe for Sweet Taiwanese Sun Cakes Taiyanpin. I referred to a book entitled "Reaching Tenshin" by Taiwanese pros Jyun-yu Yu and Shiun Ou. HOW TO MAKE TAIWANESE SUN CAKES (TAI YANG BING) - HOW TO COOK.

Some of the Sun Cakes I had could be flaky or too hard, almost like a flat rock.

A dessert that originated from the city of Taichung in Taiwan.

Some stores make sun cakes for a living, and they are so popular that people line up on the streets to buy them.

You can have Sweet Taiwanese Sun Cakes Taiyanpin using 15 ingredients and 9 steps. Here is how you cook it.

Ingredients of Sweet Taiwanese Sun Cakes Taiyanpin

Prepare of For the outer dough:.
You need of Bread (strong) flour.
Prepare of Cake flour.
You need of Butter (softened to room temperature).
Prepare of Sugar.
Prepare of Water.
Prepare of For the inner dough:.
You need of Cake flour.
Prepare of Butter (softened to room temperature).
Prepare of For the sugar an paste:.
It’s of Sugar.
Prepare of Mizuame.
Prepare of Milk.
Prepare of Butter (softened to room temperature).
You need of Cake flour.

These Engagement Cakes - the chinese name XiBing literally means Double Happiness Cake - can have a rectangular (Southern Taiwan) or round shape (Northern Taiwan).

XiBing can be sweet, with dates, nuts or, as usual, azuki paste or lotus seed paste.

They can also be sweet and savory with, incredible, a filling made with pork floss and winter.

Unlike the usual Sun Cake 太陽餅，Sweet Musings uses white maltose and honey as an alternative to the usual brown sugar.

Sweet Taiwanese Sun Cakes Taiyanpin step by step

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..
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..
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..
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..
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.).
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..
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.).
This is a cross section of one..
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Sun cakes can range from hard ones to those that melts in your mouth.

I would say the one here at sweet musings were just right in the middle standard, not too tough and not too doughy.

Amo carries a wide variety of bakes, from the signature pineapple cakes to perhaps one of their more famous counterpart, The Taiwanese Honey Layer Cake.

It is a definite must-try when you're in the land of Formosa.

Taiwanese Honey Layer Cakes from Amo Cakes.