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The "sun cake" (suncake or Taiyang Bing) is one of the most popular local snacks in Taiwan. It originated in Taichung, Taiwan, and the flavour dates back to the 19th century. However, believe it or not, the best flavoured sun cake has to be made by yourself at home since you can't beat the freshness of healthy homemade food. Just follow my steps. Trust me, you can make it!
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材 料（Ingredients）：
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| 製作太陽餅食材一覽。圖片來源：cooking23s.blogspot.com |
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步 驟（Steps）：
(1)
預熱烤箱至 170°C。將製作油皮的所有材料依序放入盆中用手混合拌勻，密封靜置 30 分鐘。
Preheat an oven to 170°C. Mix up all of the ingredients of pastry layer 1 by hands until the mixture becomes smooth. Leave the mixture in a sealed box. Leave it at room temperature for 30 minutes.
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| 拌勻後的油皮麵團。圖片來源：cooking23s.blogspot.com |
(2)
將製作油酥的所有材料依序放入盆中用手混合拌勻（不能拌或揉太久，以免出筋），密封備用。
Mix up all of the ingredients of pastry layer 2 by hands until the mixture becomes smooth. Don't over-knead it. Leave the mixture in a sealed box. Leave it at room temperature and set it aside.
Mix up all of the ingredients of pastry layer 2 by hands until the mixture becomes smooth. Don't over-knead it. Leave the mixture in a sealed box. Leave it at room temperature and set it aside.
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| 拌勻後的油酥麵團可以和油皮麵團放在同一個容器裡。圖片來源：cooking23s.blogspot.com |
(3)
將製作內餡的所有材料（除了水以外）放入盆中用手混合，然後加水拌勻，密封備用。
Mix up all of the ingredients (except water) of the filling by hands. Then add the water and mix it thoroughly with the other ingredients until the mixture becomes smooth. Leave the mixture in a sealed box. Leave it at room temperature and set it aside.
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| 將麥芽糖拉絲以利於和粉混合。圖片來源：cooking23s.blogspot.com |
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| 拌勻後的內餡可以和油皮麵團及油酥麵團放在同一個容器裡。圖片來源：cooking23s.blogspot.com |
分別將油皮、油酥、內餡分成六等份（共 18 份），油皮每份約 20 g，油酥每份約 15 g，內餡每份約 21 g（油皮一樣要密封保濕，以免乾裂導致烤的時候爆餡）。
Divide pastry layer 1, pastry layer 2, and the filling into 6 equal pieces respectively (18 pieces in total). Each piece weighs around 20 g, 15 g and 21 g respectively. The pieces of pastry layer 1 should be contained in a sealed container as well.
(5)
將每份油皮輕壓成外緣較薄、中間較厚的圓片狀，分別包入油酥。包好後要放入密封容器。
Press out the pieces of pastry layer 1 and fold in the pieces of pastry layer 2. The folded pieces should be contained in a sealed container as well.
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| 要盡量包得宻實一點。圖片來源：cooking23s.blogspot.com |
(6)
以擀麵棍將包好油酥的油皮擀成長條的薄片。擀的時候先從中間往上擀，然後再往下擀。擀好後將麵團捲成圓柱狀，封口朝上，再用同樣的方法擀一次，捲成圓柱狀後，放入密封容器於室溫下靜置 15 分鐘。
Press out the folded pieces gently with a rolling pin into thin strips. Roll the strips into cylinders. Press out the cylinders (sealed side up) with a rolling pin into thin strips again. Roll the strips into cylinders again. Leave the cylinders in a sealed box at room temperature for 15 minutes.
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| 擀捲時別太用力，以免破酥影響層次及口感。圖片來源：cooking23s.blogspot.com |
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| 用手將麵團捲成圓柱狀。圖片來源：cooking23s.blogspot.com |
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| 將圓柱的封口朝上，以同樣手法再擀一次。圖片來源：cooking23s.blogspot.com |
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| 最後擀捲好後呈現圓柱狀。圖片來源：cooking23s.blogspot.com |
(7)
用拇指將捲好的油皮與油酥（封口朝上）從中間壓下，再將兩端往中間捏合，然後擀壓成外緣較薄、中間較厚的圓片狀，分別包入內餡。封口要完全密實捏合，以免烤的時候露餡。包好後滾圓，放入密封容器於室溫下靜置 10 分鐘。
Press the middle of the cylinders (sealed side up) with your thumb. Pinch the two ends of the cylinders together and press them out into wafer shapes. Fold the pieces of the filling into them closely and carefully like folding dumplings. Round them. Leave them in a sealed box at room temperature for 10 minutes.
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| 用拇指從中間壓下示意圖。圖片來源：cooking23s.blogspot.com |
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| 將圓柱體的兩端捏合。圖片來源：cooking23s.blogspot.com |
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| 先以類似包水餃的方式來折麵皮，包好後仍須將封口完全捏合密實並滾圓。圖片來源：cooking23s.blogspot.com |
(8)
將麵團放在鋪好烘焙紙的烤盤上，麵團的封口朝上（這樣烤的時候較不易爆漿露餡），以四指指腹壓扁成圓片狀（不能壓太扁，尤其邊緣附近，以免烤的時候麵皮龜裂爆漿），蓋上濕布於室溫下靜置 10 分鐘。
Cover a baking pan with a piece of baking paper. Put the dough pieces (sealed side up) on it. Press them out with your fingers gently. Don't make them too thin. Cover them with a wet towel and leave them at room temperature for 10 minutes.
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| 以指腹壓扁示意圖。圖片來源：cooking23s.blogspot.com |
(9)
放入預熱好的烤箱，以 160°C 烤 12 分鐘後，將烤盤前後對調，以同樣溫度再烤 8 分鐘後，出爐放涼即可食用。
Bake them in the preheated oven with a heat of 160°C for 12 minutes. Turn the pan around and bake them for another 8 minutes. Cool them off. Then, voila.
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| 烤好後的太陽餅。圖片來源：cooking23s.blogspot.com |
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說 明（Footnotes）：
(1)
除非有特殊口味上的考量，否則建議優先使用豬油（而非奶油）來製作內餡。除了因為傳統太陽餅本來就是用豬油製作以外（假如配方中的豬油通通改成奶油，烤好後的太陽餅會比較偏向「奶油酥餅」的味道），用奶油製作的內餡在烤的時候也比較容易造成爆餡的現象。
Lard is better than butter for making sun cakes. Traditionally, sun cakes are made from lard rather than butter. Besides, the filling is more likely to burst out when baking if you use butter instead of lard.
(2)
如果改用 170°C 來烤的話，餅皮的口感會更酥脆。但如果不喜歡太陽餅吃起來太乾口，以 160°C 烤會是比較好的選擇。
The cakes would be crispier if you bake them with a heat of 170°C. However, if you don't want the texture to become too dry, you'd better bake them at 160°C.
(3)
每份太陽餅的熱量約在 180 到 250 千卡，而每份月餅的熱量則可高達 250 到 800 千卡。因此吃太陽餅賞月比吃月餅賞月來的健康多了哦～
One piece of sun cake has 180 to 250 kilocalories while one piece of moon cake has 250 to 800 kilocalories, which means tasting sun cakes is a much healthier choice than tasting moon cakes for enjoying the Moon Festival.
(4)
恭喜網友 yumyumlife_ 試做成功！ Congratulations on yumyumlife_'s success!
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