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Sun cake | Transcription of akino kitchen's recipe

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akino kitchen

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Ingredients

(A) Strong flour : 40g
（A）薄力粉 : 60g
（A）粉糖 : 10g
（A）ラード : 30g
（A）水 : 50ml
（B）ラード : 30g
（B）薄力粉 : 60g
（C）無塩バター : 25g
（C）麦芽水あめ : 15g
（C）薄力粉 : 30g
（C）粉糖 : 55g
（C）塩 : ひとつまみ
（C）牛乳 : 7g

Time required

90minutes

Procedure

1) Make oil skin dough 00:05
Put (A) in a bowl, mix and knead until smooth.
Wrap it in plastic wrap and put it in the refrigerator to cool.
2) Make oil dough 01:12
Put (B) in another bowl and mix until sticky.
Wrap it in plastic wrap and put it in the refrigerator to cool.
3) Make bean paste 02:14
Put (C) in another bowl and mix.
Wrap it in plastic wrap and put it in the refrigerator to cool.
4) 生地を分ける 03:43
油皮生地と油酥生地をそれぞれ6等分し、丸める。
餡を6等分にして丸め、ラップをかけて冷蔵庫で冷やす。
5) 油酥を包む 05:46
油皮平らにして油酥をのせ、全体を包む。
麺棒で楕円形に伸ばし、片側から巻く。
6) 餡を包む 07:15
5を縦に麺棒で伸ばし、再度片側から巻く。
手で平らにし、餡をのせて全体を包む。
7) 仕上げる 08:33
Arrange them on the top plate, flatten them, and shape them.
Bake in an oven preheated to 180 ° C for 20 minutes to complete.

Point

・ Malt starch syrup is easily available at confectionery stores.
・ Malt starch syrup can be replaced with regular starch syrup.
・ Put a cooking sheet on the top plate.
・ When placing the dough, it is advisable to cover it with a cloth to prevent it from drying out.
・ From the day after cooking, warm it lightly with a toaster.