Tai Yang Bing (Sun Biscuits)

Ingredients: (makes 10 pieces)

Water Dough:

110g all-purpose flour

15g caster sugar

45g shortening

¼ tsp maltose

50ml hot water

Oil Dough:

75g all-purpose flour

45g shortening

Filling:

80g icing sugar

25g all-purpose flour

20g unsalted butter (soften at room temperature)

20g maltose

½ tbsp hot water

Egg Wash:

1 egg (lightly beaten)

Preparation Instructions:

  1. Water dough:
  • Dissolve the maltose with hot water and set aside.
  • In a bowl, add in all-purpose flour, caster sugar and shortening. Mix to combine. Gradually add in the maltose water and knead into a dough.
  • Divide the dough into 10 equal portions and shape into balls.
  1. Oil dough:
  • In a bowl, add in all-purpose flour and shortening. Knead to combine. Divide the dough into 10 equal portions and shape into balls.
  1. Filling:
  • Dissolve the maltose with hot water.
  • Add in icing sugar, all-purpose flour and unsalted butter. Mix to combine and divide the filling into 10 equal portions and shape into balls.
  1. To assemble:
  • Flatten a water dough to a disc and place an oil dough in the centre.
  • Wrap the water dough with oil dough. Seal the edges and shape into a ball.
  • Roll the dough into rectangular shape. Then roll it up like Swiss roll. Turn it 90 degree.
  • Roll the dough again into rectangular shape. Roll it up like Swiss roll.
  • Put the roll into stand position. Flatten the dough with your palm.
  • Roll the dough into a disc and place a filling at the centre, wrap the dough up and seal the edges.
  • Transfer the dough onto a lined baking sheet with silicone baking mat and flatten it slightly.
  • Repeat the process for the remaining dough and filling.
  • Brush egg wash onto the surface and bake at 200C for 15 minutes or until golden brown.
  1. Remove from the oven and leave to cool completely on wire rack before serving.

 

 

 

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