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Loading...Sun Cake, sometimes called Taiyang Bing, is a beloved Chinese layered pastry filled with a soft, sweet maltose syrup. The golden, flaky crust encases a chewy honey-like center, giving every bite a satisfying contrast of textures. Traditionally enjoyed with a cup of hot tea, these round pastries are famously associated with warm afternoons and timeless bakery counters.
Prep Time40 mins
Cook Time25 mins
Total Time65 mins
Servings8
Yield8 round sun cakes
Nutrition Facts
Per serving (estimated)
- 320 kcalCalories
- 16 gFat
- 6 gSaturated Fat
- 42 gCarbs
- 1 gFiber
- 14 gSugar
- 4 gProtein
- 75 mgSodium
- 60 mgPotassium
- 15 mgCalcium
- 2 mgIron
- 0 mgVitamin C
- 5 mcgVitamin A
Ingredients
For the Water Dough
- 180 g all-purpose flour
- 30 g unsalted butter, softened
- 20 g caster sugar
- 90 ml warm water
- 1/4 tsp fine sea salt
For the Oil Dough (Pasty Layer)
- 120 g cake flour
- 60 g lard or vegetable shortening
For the Maltose Filling
- 150 g maltose syrup (malt sugar)
- 20 g caster sugar
- 1 tbsp cornstarch
- 2 tbsp water
For the Topping
- 1 large egg yolk beaten with 1 tsp water
- 1 tbsp toasted white sesame seeds
Directions
- Make the water dough by mixing flour, sugar, and salt in a bowl, then rubbing in the softened butter until crumbly. Slowly pour in the warm water and knead into a smooth, soft dough; cover and rest for 20 minutes.
- Make the oil dough by combining the cake flour with the lard or shortening, working them together until a smooth, pliable paste forms. Shape into a log, wrap, and chill for 15 minutes.
- Prepare the maltose filling by gently warming the maltose syrup with sugar, cornstarch, and water in a small saucepan over low heat. Stir until smooth and slightly thickened, about 5 minutes, then set aside to cool until scoopable.
- Roll the rested water dough into a disc and place the chilled oil dough in the center. Wrap the water dough around the oil dough to seal, then roll out into a rectangle on a lightly floured surface.
- Fold the dough in thirds like a letter, turn 90 degrees, and roll out again. Repeat this rolling-and-folding cycle 3 times total, chilling the dough for 15 minutes between folds to keep the fat firm and the layers distinct.
- Roll the laminated dough into a 3 mm thick sheet and cut into 8 equal rounds using a 7.5 cm cutter. Place a heaping tablespoon of cooled maltose filling in the center of each round.
- Gather the edges of each round up over the filling and pinch firmly to seal. Place each cake seam-side down on a parchment-lined baking sheet and gently flatten into a thick disc about 1.5 cm tall.
- Brush each cake with the egg yolk wash and sprinkle with toasted sesame seeds. Bake in a preheated 180°C (350°F) oven for 22 to 25 minutes, until the tops are deep golden and the layers look crisp.
- Cool the cakes on the tray for 10 minutes so the filling sets, then transfer to a wire rack. Serve slightly warm with tea for the classic experience.
Cook’s Notes
- If maltose syrup is hard to find, substitute with an equal blend of honey and light corn syrup; the texture will be slightly runnier but still pleasantly sweet.
- Keep all dough components cold during lamination. If the butter softens too much, the flaky layers will not puff properly and may fuse together in the oven.
- Do not overfill the cakes or the maltose will leak and burn on the tray. A heaping tablespoon is plenty for a 7.5 cm round.
- For the flakiest layers, chill the shaped, filled cakes for 15 minutes before baking so the butter firms back up before it hits the oven heat.
- Store cooled cakes in an airtight container at room temperature for up to 3 days, and refresh in a 150°C (300°F) oven for 5 minutes before serving to restore crispness.
