跳到主要內容

太陽餅做法 Sun Cake Recipe (臺灣名產 Taiwan's Specialty)

太陽餅做法


太陽餅的舊稱為麥芽餅,源自於十九世紀的臺灣臺中,是非常有名的臺灣特產。即使是臺灣人,若不住在臺中,造訪臺中也可能會買些嚐嚐或買來送禮。然而,若想吃到最美味的太陽餅,還是需要自己在家做,因為唯有自己做才能吃到最安心的食材以及剛烤好時酥軟無比且不乾的口味。只要照著我們以下的步驟做就行囉~(文末附影片)

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!


. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .


材 料(Ingredients):

製作太陽餅食材一覽。圖片來源:cooking23s.blogspot.com



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.

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.

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.

將麥芽糖拉絲以利於和粉混合。圖片來源:cooking23s.blogspot.com

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

(4)

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.

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.

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

用手將麵團捲成圓柱狀。圖片來源:cooking23s.blogspot.com

將圓柱的封口朝上,以同樣手法再擀一次。圖片來源:cooking23s.blogspot.com

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.

用拇指從中間壓下示意圖。圖片來源:cooking23s.blogspot.com

將圓柱體的兩端捏合。圖片來源:cooking23s.blogspot.com

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.

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.

烤好後的太陽餅。圖片來源:cooking23s.blogspot.com







. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .


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!

圖片來源(Source of the Picture):https://www.instagram.com/yumyumlife_


😺:記得到臉書專頁按讚哦~ 您的鼓勵就是最大的動力。

留言

大家都在看 The Hottest

檸檬 / 萊姆 : 差異 ? 如何分辨 ?

檸檬(英文:Lemon)、萊姆(英文:Lime)都是屬於柑橘類的水果( Citrus ),但兩者常常被搞混。 一開始,很多人以為綠色的就是檸檬,黃色的就是萊姆。漸漸地,不少人發現西方人稱黃色的為檸檬,綠色的為萊姆,因此認為我們也要用這種方式區分。有些人則認為,我們的檸檬和西方的檸檬具有不一樣的顏色,是因為品種的關係:我們的品種是綠檸檬,國外的品種是黃檸檬。另外,也有人認為,歐美國家的檸檬之所以是黃色的,是因為西方人喜歡把檸檬放熟一點再食用;而我們的萊姆之所以是黃色的,是因為從國外運送過來的時間較久,比較熟成,所以變黃了。 真的是這樣嗎? 我們接下來即針對檸檬、萊姆的差異及分辨方法來一一條列說明。 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 用顏色區分? 錯。不論檸檬或萊姆,放久了通常其果皮都會漸漸轉趨黃色,所以不適合用果皮顏色來作為分辨的標準。 那麼,為什麼我們在市面上常見的檸檬和萊姆的果皮顏色,剛好和國外的相反呢? 首先,這不是因為品種不同所造成的結果。我們主要栽種的檸檬品種,與世界上主要栽種的檸檬品種一樣,都是「 優利卡 」( Eureka )品種,又稱「四季檸檬」(Four Seasons)。 其次,我們在市場上看到的檸檬果皮顏色,之所以和國外不一樣,也不是因為熟成時間長短的差異,而是因為種植氣候(氣溫)不同所造成的結果。 在西方,當檸檬還長在樹上、尚未採收前的顏色就已經是黃色的了。 國外已有 研究論文 指出,在檸檬採收前的21天,如果每日的平均最低溫達到攝氏 15 度以下,採收時的檸檬果皮就會由綠色轉趨黃色,而如果達到攝氏 6 度以下,就會呈現完全「檸檬黃」( Lemon Yellow )的顏色。 在西班牙等南歐國家,由於夏季較為炎熱,因此只要當檸檬長到約 5、6 公分大,而且果汁含有率達到 30% 以上時,就被認為適合採收到鮮果市場上販售了,但由於這個季節採收的檸檬是綠色的,

堅果塔做法(含塔皮製作) How to Make Mixed Nut Tarts

如何自製鹽味焦糖(楓糖)綜合堅果塔呢?綜合堅果塔不只有夏威夷豆,還包含了其它種類有益健康的堅果,例如腰果與杏仁果等。我們這裡更採用鹽、二砂糖與楓糖漿來製作焦糖,做出來的焦糖聞起來、吃起來都更加層次豐富、美妙可口。同時,我們採用以堅果裹上薄薄糖衣的手法製作,吃起來不但不會太過甜膩,也不會硬到讓您咬不下去。逢年過節,送禮、自用兩相宜。提醒您,雖然綜合堅果塔是既健康又美味的點心,但為了熱量控制著想,還是不能一次吃太多哦(每份約 150 大卡)。(文末附影片) How to make salted maple caramel mixed nut tarts? Apart from macadamia nuts, mixed nut tart also features other kinds of healthy nuts, such as cashew nuts and almonds. We also make the caramel from salt, light brown sugar and maple syrup, which can make the smell and flavour of the tarts even more sophisticated and magnificent. Mind you, even though they are healthy and tasty, still, don't eat too many nut tarts at a time so as to keep yourself fit. (Around 150kcal per piece) (See video tutorial at the end.) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 材 料(Ingredients): 自製綜合堅果塔的所有食材一覽(可做二十個)。圖片來源:cookin

月娘酥做法(金沙酥)How to Make Golden Moon Pastries

◆ 月娘酥   每逢佳節倍思親  老家是否安好如昔  就讓如月色般美麗的餡料與餅皮  療癒渴望被愛的人心  月娘酥(又名月娘餅、金沙酥...等)是近年臺灣興起的新版蛋黃酥,其特色在於把傳統蛋黃酥的紅豆沙餡換成了更清爽不油的綠豆沙餡,並將 鹹蛋黃 處理成碎沙狀,與 綠豆沙餡 混在一起,餅皮更撒上了黃豆粉一起烘烤,使得整顆月娘酥從裡到外都有如月色般美麗,吃起來口感更是入口即化,味道香而不膩。現在,就跟著我們的食譜自己在家做吧~(附影片) ◆  Golden Moon Pastries   Miss dear ones more on festive occasions.  Is everything all right at the old home?  Let's heal the hearts yearning to be loved  With the gorgeous moon-like filling and crust.  Golden moon pastry, which is like a new version of yolk pastry, is very popular in Taiwan in recent years. Its filling is made of crushed golden salted egg yolks and mung bean paste , which is very light and refreshing, instead of adzuki bean paste. The skin of its crust is also covered with a layer of soya bean flour, which makes the pastry looks like it's shining with golden moon light from inside to outside. Not to mention the aromatic flavour and texture of it melting in your mouth. Now, follow our recipe and make it on your own at home. . . . .