太陽餅食譜 (Sun Cake Recipe)
太陽餅食譜 (Sun Cake Recipe)
【 材料清單 】
中筋麵粉 ── 100-120g
黃油 ── 35-40g
細砂糖 ── 15-20g
溫水 ── 40-50g
低筋麵粉 ── 80-100g
黃油（油酥用） ── 40-50g
【 傳統麥芽糖餡 】
麥芽糖 ── 30-40g
糖粉 ── 65-80g
黃油 ── 30-40g
鹽 ── 1-1.5g
熟低筋麵粉 ── 50-60g
水 ── 5-10g
【 椰蓉奶酥餡 】
黃油 ── 80g
糖粉 ── 40g
奶粉 ── 100g
全蛋液 ── 50g
杏仁粉 ── 20g
椰蓉 ── 10g
鹽 ── 0.5g
隔開
【 Ingredients 】
All-purpose flour ── 100-120g
Butter ── 35-40g
Sugar ── 15-20g
Warm water ── 40-50g
Cake flour ── 80-100g
Butter (for pastry) ── 40-50g
【 Traditional Maltose Filling 】
Maltose ── 30-40g
Icing sugar ── 65-80g
Butter ── 30-40g
Salt ── 1-1.5g
Cooked cake flour ── 50-60g
Water ── 5-10g
【 Coconut Milk Filling 】
Butter ── 80g
Icing sugar ── 40g
Milk powder ── 100g
Egg liquid ── 50g
Almond flour ── 20g
Coconut shreds ── 10g
Salt ── 0.5g
【 製作步驟 / Steps 】
所有材料混合揉成光滑面團，不要過度揉，蓋保鮮膜冷藏鬆弛 30 分鐘。
Mix all ingredients into a smooth dough, do not over-knead, cover with plastic wrap and refrigerate to rest for 30 minutes.
低粉和黃油搓勻成團，冷藏備用。
Mix cake flour and butter evenly into a dough, then refrigerate for later use.
麥芽糖隔水加熱軟化，加糖粉、黃油、鹽拌勻，再加熟低粉攪勻，冷藏至稍硬後分成 15-22g 一份搓圓。
Soften maltose over warm water, mix with icing sugar, butter, and salt, then stir in cooked cake flour. Refrigerate until slightly firm, divide into 15-22g portions and roll into balls.
油皮分成 18-19g 一份，油酥分成 11-15g 一份，油皮按扁包入油酥，虎口收緊捏緊，收口朝下。
Divide water-oil dough into 18-19g portions and shortening dough into 11-15g portions. Flatten water-oil dough, wrap shortening dough inside, seal tightly, and place seam side down.
擀成約 10cm 長條，從上往下捲起，鬆弛 10-15 分鐘，再擀開捲起，鬆弛 10-15 分鐘。
Roll into a 10cm strip, roll it up from top to bottom, rest for 10-15 minutes, then roll out and roll up again, rest for another 10-15 minutes.
中間按壓、對折、擀成圓片，包入餡料，收口捏緊朝下，輕輕壓扁成 8cm 左右的圓餅。
Press down the center, fold in half, roll into a round sheet, wrap the filling, seal tightly seam side down, and gently flatten into an 8cm round cake.
表面刷蛋黃液（蛋黃加少許油會更金黃油亮），用牙簽扎幾個小孔防爆餡。
Brush the surface with egg yolk liquid (mix yolk with a little oil for a shinier golden look), and prick a few small holes with a toothpick to prevent bursting.
170-180°C 烤 18-25 分鐘，上色滿意蓋錫紙。
Bake at 170-180°C for 18-25 minutes, and cover with aluminum foil once the color is satisfactory.
餡料太多或收口沒捏緊容易爆餡，皮 30g 餡 20g 左右較安全；室溫太高混酥時每步間要冷藏鬆弛到位；麥芽糖不要用蜂蜜替代。
Too much filling or a loose seal causes bursting (30g dough to 20g filling is safe). Refrigerate between steps if room temp is too high. Do not replace maltose with honey.
