Recipe for Chinese Sun Cakes

Water Dough

• 1/2 cup bread flour
• 2 1/4 cups cake flour
• 1/3 cup shortening
• 1/4 cup corn oil
• 1/4 cup water
• 1/8 cup icing sugar
• 1/8 tsp. salt

Oil Dough

• 1 cup cake flour
• 1/2 cup shortening

Filling

• 3/4 cup icing sugar
• 1/4 cup maltose
• 1/2 tsp. boiling water
• 1/4 cup room temperature butter
• 1/3 cup cake flour

Make your water dough. Sift both of your flours in a large bowl. Form a small well in the middle of your flour and add in the shortening, oil, water, icing and salt. Keep mixing until the dough starts to form, and then knead the dough until it gets smooth. Put plastic wrap around the dough and let it sit for 30 minutes. Divide the dough into 10 small pieces. Compose your oil dough by mixing your cake flour and shortening. Wrap this dough in plastic wrap too, and after letting it sit for 30 minutes divide it into 10 pieces also.

Start on your filling. Combine your maltose with 1/2 tsp of boiling water, and then combine this mixture with your icing sugar, mixing thoroughly. Chop in the butter and flour until your dough is smooth. Divide into, yes you guessed it, 10 pieces. Wrap each piece of oil dough around the water dough and flatten each into a rectangle with a rolling pin, and then roll it up. Rotate and roll again. Shape into a ball, flatten and then use to wrap the filling. Bake at 350 F for 25 minutes or until golden brown.