Chinese, Dessert

太陽餅 Tai Yang Bing (Sun Cake)


Tai yang bing (太陽餅) or sun cake is a delicious dessert originated from Taichung, Taiwan. It’s called what it’s called because the pastry look exactly like a sun. Since I tasted my first ever tai yang bing from Lavender Bakery, it has become my favorite. What I like about tai yang bing? Plenty. I like its flaky crust, its sweet filling and most probably because it gives me comfort. And this is exactly what this recipe I’m sharing echo.

This will also mark my last post for 2014. I hope you had a great 2014 and I will bring you more yummy recipes come 2015. Happy holidays and cheers!

Tai Yang Bing
Just looking at these tai yang bing make my mouth water! Haha

Let’s bake!

To make water dough:
Mix the maltose with warm water to dilute it. Then mix maltose+water, plain flour, sugar and shortening into a smooth dough. Divide dough into 10 equal parts.

To make oil dough:
Mix flour and shortening into a dough. Divide into 10 equal parts.

To make filling.
Again mix maltose with warm water. Then mix maltose+water, icing sugar, flour and butter to form a dough. Divide into 10 equal portions.

Water Dough, Oil Dough, Filling
From left water dough, oil dough and filling.

Water Dough, Oil Dough, Filling
The three doughs are then divided into 10 equal portions. How do you do that? Simply weight the dough and then divide by 10. You then portion them by weighing one by one. A bit tedious but it’s a must.

Place Oil Dough In The Center Of Water Dough
Now on a floured work surface, flatten a water dough with rolling pin. It must be wide enough to wrap the oil dough. Then place an oil dough in the center. Wrap the water dough with the oil dough in the middle. Seal the edges and form a smooth ball.

Roll Dough Into Rectangular Shape
Roll the dough into rectangular shape.

Roll It Up Like A Swiss Roll
Roll it up like Swiss roll.

Turn It 90 Degree
Then turn it 90o

Again Roll Dough Into Rectangular Shape
Now roll the dough into rectangular shape again.

Roll It Up Like A Swiss Roll
Roll up like Swiss roll.

Place The Roll Into Stand Position
Next, place the roll into standing position.

Flatten The Dough With Your Hand
Flatten the dough with your hand.

Place Filling In Center
Now roll the dough into circular shape. It must be wide enough to wrap the filling. Place filling in the center and wrap the dough up. Seal the edges.

Place Sealed Edge Facing Work Surface
Place the sealed edge facing the work surface.

Roll Dough Into Circular Shape
Lastly roll the dough into circular shape of about 7cm-8cm. Don’t make your tai yang bing too large because it’ll be too thin and the filling might ooze out during baking.

Unbake Tai Yang Bing
Place the pastry on a baking tray with lined baking paper or silicone mat. Repeat with the remaining 9 sets of doughs.

Brush Egg Wash
Brush egg wash on the surface of the pastry. Then bake in 200oC oven for 11 to 12 minutes or until golden brown.

Tai Yang Bing
Tai yang bing!

Tai Yang Bing
Yummy!

太陽餅 Tai Yang Bing (Sun Cake)
Adapted from Irresistible Pastry by Alex Goh
Makes 10 pieces

Water Dough
110g plain flour
1/4 teaspoon maltose
15g sugar
45g shortening
50g warm water

Oil Dough
75g plain flour
45g shortening

Filling
80g icing sugar
20g maltose
25g plain flour
20g butter
1/2 tablespoon warm water

Egg Wash
1 egg + 1 teaspoon water, lightly beaten

Method:
For Water Dough:
1. Dilute maltose into warm water. Then mix all the ingredients to form a smooth dough.

2. Divide dough into 10 equal parts.

For Oil Dough:
1. Mix all ingredients to form a smooth paste. Then divide it into 10 equal parts.

For Filling:
1. Dilute maltose into warm water. Mix all ingredients to form a dough. Then divide it into 10 equal parts.

Making tai yang bing:
1. On a floured work surface, flatten the water dough and place an oil dough in the center.

2. Wrap the water dough with oil dough. Seal the edges and form a round smooth ball.

3. Roll the dough into rectangular shape. Then roll it up like Swiss roll. Turn it 90o

4. Again roll the dough into rectangular shape. Roll it up like Swiss roll.

5. Now put the roll into stand position. Flatten the dough with your hand.

6. Roll the dough into circular shape wide enough to wrap the filling.

7. Place the filling in the center, wrap the dough up and seal the edges.

8. Place the sealed edge facing the work surface.

9. Roll the dough into circular shape of about 7cm-8cm. Place on a baking tray lined with baking paper or silicone mat.

Be careful not to roll the dough too thin or the filling will ooze out during baking.

10. Repeat steps 1 to 9 for the remaining 9 sets of doughs.

11. Brush egg wash onto the surface and bake in 200oC oven for 11 to 12 minutes or until golden brown.

Enjoy!

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8 Comments

  • Reply PIYALI December 28, 2014 at 1:52 pm

    A wonderful recipe very well explained. It looks so good I am sure it tastes awesome too.

    • Reply Che-Cheh December 28, 2014 at 1:56 pm

      Hi Piyali, thank you. 🙂

  • Reply Lena April 11, 2016 at 12:54 pm

    Is the flour plain flour/all purpose flour? Thanks.

    • Reply Che-Cheh April 11, 2016 at 1:35 pm

      Hi Lena, yes plain flour. I’ve updated the recipe. 🙂 Thank you.

      • Reply lena April 16, 2016 at 4:58 pm

        tried making it and it was a mess. lol. the water dough was too dry and kept opening up when i wrap the oil dough. the fillings leaked. have to try again. 😀

  • Reply The Jedi Who Travels August 30, 2017 at 8:00 am

    Late reply here,

    Do you have USA measurements? Cups/Tablespoons etc…?

    • Reply Che-Cheh August 30, 2017 at 12:01 pm

      Hi, No I don’t. It’s best to use weight measurement.

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