Recipe: Appetizing Sweet Taiwanese Sun Cakes Taiyanpin

Thomas Murphy

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Recipe: Appetizing Sweet Taiwanese Sun Cakes Taiyanpin Delicious, fresh and tasty.

Sweet Taiwanese Sun Cakes Taiyanpin. Traditionally prepared since the Qing dynasty era, this delicious Taiwanese flaky pastry filled with gooey An interesting combination of flavors and textures, the round-shaped Suncakes are most often sweeter than honey and their thick, caramel-like filling. How to Make Taiwanese Sun Cakes (Tai Yang Bing) -many of us love cakes and bread. From simple burger to fancy black forest cakes, but one of them caught my attention.

This is an authentic Taiwan cake.

It originates from Taichung in Taiwan.

These ones I liked because they are readily accessible.

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

Ingredients of Sweet Taiwanese Sun Cakes Taiyanpin

Prepare of For the outer dough:.
Prepare 75 grams of Bread (strong) flour.
You need 75 grams of Cake flour.
Prepare 55 grams of Butter (softened to room temperature).
You need 20 grams of Sugar.
You need 70 ml of Water.
It’s of For the inner dough:.
You need 110 grams of Cake flour.
It’s 50 grams of Butter (softened to room temperature).
It’s of For the sugar an paste:.
Prepare 200 grams of Sugar.
Prepare 70 grams of Mizuame.
You need 15 ml of Milk.
It’s 45 grams of Butter (softened to room temperature).
You need 80 grams of Cake flour.

For most Taiwanese, you can describe the blend as salty yet sweet with a blend of hot noodles and cold pudding.

Taiwanese Douhua is also sweet, topped with sugar syrup and peanuts.

Taiwanese Desserts: Moon Cake in Taiwan style with mung bean paste.

Sun Cake Eat Flaky Crust Food Taiwan Food Desserts Delicious Asian Desserts Yummy Food.

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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Taro ball - 芋圓 - is a traditional Taiwanese dessert made of taro.

It can be found in almost every part in Taiwan.

They're made by mixing mashed taro with water and sweet potato flour or potato flour.

Taro and sometimes sweet potato are used to make this chewy Taiwanese dessert.

They're usually purple, although the ones made from sweet potato are This Japanese import is incredibly popular in Taiwan.