If you travel to Taiwan, I believe many friends will let you bring suncakes. Suncakes are Taichung delicacies, because the taste is crisp and fragrant, sweet and not greasy, not only locals buy them many times, but also tourists from the mainland are also in an endless stream, and some famous shops even have to make reservations several days in advance.
Suncakes, shaped like the sun, the skin is crispy, Taiwan compatriots are accustomed to eating with strong tea, and some people like to put the cake in a bowl and use tea to rinse it. At the beginning, the suncakes were relatively large, generally divided into four pieces, and in recent years, smaller suncakes have appeared for easy consumption.
Suncakes have a variety of fillings, in addition to the traditional maltose flavor, there are milky fresh milk filling, sweet and sticky, taro filling with lard, and more malt brown sugar filling, rich taste, endless aftertaste.
If it is not convenient to go to Taiwan, you can also try it at home:
1, oil skin: 80g low gluten flour, 30g high gluten flour, maltose 1/4 tsp, caster sugar 15g, lard 43g, water 50g, stir well, knead into a smooth dough, cover with plastic wrap and let stand for 15 minutes.
2. Puff pastry: 75g of low gluten flour and 45g of lard are kneaded together to make a puff pastry.
3, filling: 65g of powdered sugar, 23g of maltose, 30g of low gluten flour, 15g of butter, 8g of water, knead into a smooth maltose filling.
4, the water oil skin, puff pastry, maltose filling is divided into 14 parts, take a part of the water oil skin flattened, wrapped in a part of the puff pastry, wrapped into a ball, closed the mouth down, with a rolling pin rolled into an oval thin slice, rolled up, vertically with a rolling pin to roll out long thin slices, rolled up again, the rolled dough covered with plastic wrap and let stand for fifteen minutes.
5: Take a loose dough, roll out into a thin crust, wrap in a ball of maltose filling, flatten the dough into a cake shape, and let stand for 10 minutes. Preheat the oven at 190 degrees for five minutes, add to the middle layer of the oven and bake on high and low heat for 15 minutes.
When the surface of the suncake is baked to slightly yellow, after the cake body is puffed up, it can be out of the pot, served with tea, crisp and fragrant, sweet and not greasy, especially bashi ~