Creamy Sun Cake

The most distinctive feature of the traditional and authentic creamy sun cake is the crispy outer skin and sweet inner filling. The recipes able to bake the same softness and hardness of the oily skin and oily crisp. They will taste delicious when they taste it. After the pastry, cover it with a transparent plastic sheet and let it rest for 15 minutes. Put the maltose into the powder pile and pull the maltose into a thread, so that the filling is soft and not sticky. In addition, the sun cake is more delicious the next day because it is filled with sugar.

Ingredients (for 12 pcs） :

A. Oily skin (12 pcs, 40g each ):

1. All purpose flour – 250g

2. Icing sugar – 30g

3. Cooking oil – 40g

4. Ghee – 60g

5. Water - 100g

B. Oily crisp (12 pcs, 20g each)

1. Low gluten flour – 175g

2. Chee – 65g

C. Filling (12 pcs, 20g each)

1. Icing sugar – 85g

2. Low gluten flour – 45g

3. Mild powder – 35g

4. Maltose sugar – 40g

5. Ghee – 40g

6. Water – 15g

Procedures:

A. Preparation of Oily skin：

1. After sifting the all-purpose flour, the icing sugar is sieved and built into a flour pile. Pour water, salad oil, and ghee into the centre. After mixing all the ingredients evenly, cover it with a transparent plastic sheet and let it stand for 15 minutes.

2. Divide the oil skin into 12, each about 40g for use.

Preparation of oily skin

B. Preparation of Oily crisp:

1. Sift the low gluten flour and mix well with ghee.

2. Divide the pastry into 12 pieces, each about 20g for use.

Preparation of oily crisp

C. Preparation of Filling

1. Sift icing sugar, low gluten flour, and milk powder to form a flour pile. Put maltose into the flour pile and pull the maltose into filaments.

2. Then add ghee and water and mix well to form a dough.

3. Divide the well-mixed filling into 12 pieces, each about 20g for use.

Preparation of filling

D. Combination:

1. After wrapping the oil skin into the oily crip, roll it twice. The first time roll to the middle palm length, the second time roll to the palm length, cover with plastic sheet, and let stand for 15-20 minutes.

2. After the holding, flatten the crust (use plastic sheet to flatten until centre is ticker and side is thinner) and then fill in with filling, roll out about 8-9 cm in diameter, cover with plastic sheet and let it stand for 5-10 minutes.

3. Heat the oven at 160 degree C for about 10 minutes, then bake at 160 degrees for 15 minutes.

Before baking

You may contact me at email admin@asksim.com.sg if you would like to find-out more about the recipes published

Page updated

Report abuse