- Bake Time:
- 10 Servings
Water Dough
- 110g plain flour
- 1/4 teaspoon maltose
- 15g sugar
- 45g shortening
- 50g warm water
Oil Dough
- 75g plain flour
- 45g shortening
Filling
- 80g icing sugar
- 20g maltose
- 25g plain flour
- 20g butter
- 1/2 tablespoon warm water
Egg Wash
- 1 egg + 1 teaspoon water, lightly beaten
Water Dough
- Dilute maltose into warm water. Then mix all the ingredients to form a smooth dough.
- Divide dough into 10 equal parts.
Oil Dough
- Mix all ingredients to form a smooth paste. Then divide it into 10 equal parts.
Filling
- Dilute maltose into warm water. Mix all ingredients to form a dough. Then divide it into 10 equal parts.
Making the Suncake
- 01On a floured work surface, flatten the water dough and place an oil dough in the center.
- 02Wrap the water dough with oil dough. Seal the edges and form a round smooth ball.
- 03Roll the dough into rectangular shape. Then roll it up like Swiss roll. Turn it 90
- 04Again roll the dough into rectangular shape. Roll it up like Swiss roll.
- 05Now put the roll into stand position. Flatten the dough with your hand.
- 06Roll the dough into circular shape wide enough to wrap the filling.
- 07Place the filling in the center, wrap the dough up and seal the edges.
- 08Place the sealed edge facing the work surface.
- 09Roll the dough into circular shape of about 7cm-8cm. Place on a baking tray lined with baking paper or silicone mat.
- 10Note: Be careful not to roll the dough too thin or the filling will ooze out during baking.
- 11Repeat steps 1 to 9 for the remaining 9 sets of doughs.
- 12Brush egg wash onto the surface and bake in 200C oven for 11 to 12 minutes or until golden brown.