Alright folks, let me tell you about my weekend project: suncakes! I’ve always loved these flaky pastries, so I decided to try making them myself. Spoiler alert: it was a journey.
First things first, I gathered my ingredients. I’m talking flour (all-purpose and cake flour, because I wanted to be fancy), lard (yeah, lard, don’t judge!), powdered sugar, maltose (this stuff is sticky!), and some sesame seeds for topping. Getting everything measured out was the easy part.
Next up, making the dough. There are actually two doughs involved: an oil dough and a water dough. The oil dough is basically flour and lard, mixed until it resembles coarse crumbs. The water dough is flour, lard, powdered sugar, and water. Kneading these bad boys was a workout, let me tell you. My arms were screaming!
Then came the resting period. I covered both doughs and let them chill in the fridge for about 30 minutes. This is crucial, don’t skip it! It helps the gluten relax and makes the dough easier to work with.
While the dough was chilling, I tackled the filling. This is where the maltose comes in. It’s super sticky and hard to work with, but it’s essential for that signature suncake sweetness. I mixed the maltose with powdered sugar and a little bit of water to make a paste. It was like trying to stir cement!
Now for the fun part: assembly. I rolled out the water dough, then wrapped it around the oil dough. Then, I rolled it out again into a long rectangle, and rolled it up like a jelly roll. I sliced it into small portions, and flattened each one into a circle. I put a spoonful of filling in the center of each circle, and wrapped the dough around it, pinching the seams closed.
After that, I gently flattened each filled pastry and brushed it with egg wash. This gives them a nice golden color. Finally, I sprinkled sesame seeds on top and popped them in the oven.
Baking time! I baked them at 350°F (175°C) for about 20-25 minutes, until they were golden brown and flaky. The smell wafting through my apartment was heavenly!
And finally… the taste test! They weren’t perfect, but they were pretty darn good. The crust was flaky, the filling was sweet and chewy, and the sesame seeds added a nice nutty flavor. I’d definitely make them again, but maybe with a little less maltose next time – that stuff is intense!
- Lesson Learned: Don’t underestimate the power of chilling dough.
- Pro-Tip: Use a stand mixer if you have one. Your arms will thank you.
Overall, it was a fun and rewarding experience. Suncakes are definitely a labor of love, but the results are worth it. If you’re feeling adventurous, give it a try!
