TAIWAN TAI YANG BING

太陽餅

Flaky Tai Yang Bing

cut in half

Freshly baked Tai Yang Bing

waiting to be cooled

Tai Yang Bing 

looks like 

Lao Po Bing

but 

these are pale looking

These are sweet 

stuffed pan cakes

in traditional flaky outer shell

It is famous in Taiwan

If your friends come back from Taiwan

they will surely give you a box or 2

The following recipe is adapted from

Alex Goh's Tai Yang Bing

Flaky Crust

A) Water Dough

      1/4 tsp maltose

      50g hot water (added to maltose to dissolve it)

      110g superfine flour

      15g caster sugar

      45g shortening

B) Oil Dough 

      75g superfine flour

      45g shortening

Filling:

20g maltose

1/2 Tbsp hot water (added to maltose to dissolve it)

80g icing sugar (can be reduced if do not like sweet)

25g superfine flour

20g butter

Method:

1) combine ingredients in 

      water dough, 

      oil dough & 

      filling SEPARATELY

2) divide each dough into 8 portions & roll into balls as follows:

3) flatten water dough & wrap oil dough inside
4) flatten ball lengthwise with palm of hand
5) roll out dough flat into rectangle
6) roll up as in swiss roll

8) press to flatten swiss roll, & roll out into rectangle again

9) roll up as in swiss roll one more time

10) fold swiss roll in half & press with palm

11) roll flat into round to wrap filling

12) seal the edge & place on parchment paper

13) bake in preheated oven 200'C for 12-15min

Notes:

1) Tai yang Bing in Taiwan is pale looking

     If you prefer the light colour you need to tent the biscuits

     5 min after baking i.e. before it turns brown!

2) If you like the golden colour:

    glaze with egg yolk + 1 tsp water before going into the oven