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Taiwanese Sun Cake Recipe (Tai Yang Bing)

Sun cake, or tai yang bing, is a popular Taiwanese dessert originating from the charming city of Taichung. Made with condensed malt sugar (maltose), its shape resembles the sun, which is how it got its name.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Dessert, Snack
Cuisine Taiwanese
Servings 10 Yield
Calories 265 kcal

Ingredients
  

For water dough

  • Plain flour - 110g
  • Maltose - 1/4 tbsp
  • Sugar - 15g
  • Shortening - 45g
  • Corn oil - 1/4 cup
  • Warm water - 1/4 cup
  • Salt - 1 teaspoon

For oil dough

  • Plain flour - 75g
  • Shortening - 45g

For filling

  • Icing sugar - 80g
  • Maltose - 20g
  • Plain flour - 25g
  • Butter - 20g
  • Warm water - 1/2 tbsp

For egg wash

  • 1 egg + 1 teaspoon water (lightly beaten)

Instructions
 

For water dough:

  • Take a bowl and pour warm water into it. Dissolve maltose in it and add in all the other ingredients to form smooth dough.
  • Once done, divide the dough in 10 equal portions.

For Oil Dough:

  • Take a bowl and properly mix all the ingredients until it forms smooth dough.
  • As done for the water dough, divide the prepared dough in 10 equal parts.

For Filling:

  • Repeat the same method as done for water dough.

For Making tai yang bing:

  • Take a work surface and spread flour on it. Carefully, compress the water dough till it flattens and put the oil dough in the middle.
  • With the oil dough, wrap the water dough, and close the edges. Form a smooth round ball.
  • Roll the dough in a way that it takes up the shape of a rectangle. Now, roll it up into a Swiss roll and place it perpendicular.
  • Roll the dough into a rectangle shape again and again, roll it up like a Swiss roll.
  • Once done, place the roll in the standing position and using your hands, flatten the dough. Make sure the closed edge faces the work surface.
  • Into a circular shape, roll the dough. Remember to roll it wide enough to enclose a ball of filling inside it.
  • Put the filling ball in the center, wrap the water-oil dough around it and seal the edges.
  • Make sure the sealed edge is facing the work surface and carefully, into a circular shape, roll the dough, making it about 7cm-8cm.
  • Transfer it to a baking paper-lined baking tray.
  • Repeat the same process for other balls.
  • Remember to brush a little egg wash onto the surface. Bake for 11 to 12 minutes on 200C.
  • Once golden brown, keep them aside to cool down and voilà.

Nutrition

Calories: 265kcalCarbohydrates: 26gProtein: 3gFat: 17gSaturated Fat: 6gCholesterol: 28mgSodium: 232mgFiber: 1gSugar: 9g
Keyword Taiwanese Sun Cake Recipe (Tai Yang Bing)
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