How to make Suncakes - Taiwanese Pastry

One of my favorite snacks, suncake – with a sticky filling and a flaky exterior. I actually like these better than the more commonly known mooncakes. Besides, the moon just shines because it is reflecting the sun's brilliance.

Water Dough:
All-purpose flour 190g
Powdered sugar 20g
Oil 30g
Butter 45g
Water 80-85g

Oil Dough:
Cake Flour 100g
Butter 75g

Filling:
Powdered sugar 80g
Cake Flour 30g
Nonfat Dry milk Powder 20g
Salt ¼ teaspoon
Maltose 30g
Butter 25g
Water 5-10g

Makes 10 suncakes
Water dough balls should be 35-37g each
Oil dough balls should be 16-17g each
Filling balls should be 15g each, discard remainder. Using extra increases the risk of leakage.

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