[Santong Han Fruits] Handmade Sun Cake (8/12 pieces)

Freshly baked in limited quantities every day, top-grade special malt plus 100% fresh milk, precise top-grade malt filling 65:35 golden ratio, insist on hand-kneading the dough, and use elastic dough to cover carefully selected special malt filling, perfect ratio The made suncake is naturally the most delicious suncake with crispy aroma and natural sweetness! ------------------------------------------ 【Material ratio】 Pure natural puff pastry material, with a perfect 65:35 combination of pure malt filling, it is crispy and naturally sweet. [Appearance proportions] The circle diameter of the cake is 8.8 centimeters and the height is 2.3 centimeters. The spiral shape of the cake skin is exactly like the shape of the sun at the middle of the day. 【Baking】 The precise control of baking temperature and time creates a warm and sunny golden color. [General consumers’ impressions of sun cakes] ______________ Q: Why are some of the fillings in suncakes hard? A: The filling of suncake is malt filling, which has active properties. When baked, it will generate bubbles like boiling water. The strength of the bubbles is enough to burst the pastry. As long as there is a small hole, the temperature in the oven will penetrate the outer layer of pastry. The skin is directly heated to the malt filling. The malt itself contains very little water. If it is heated and baked directly, the filling will turn into a hard lump. ______________ Q: Why is the outer layer of puff pastry on some suncakes completely white? A: In order to prevent the malt filling with active characteristics from breaking through the outer layer of pastry, pull out the cake when the malt filling is almost reaching the boiling point. The outer layer of pastry will not be baked to golden brown, and the taste will not be crispy and fragrant. ,loose. ______________ Q: Why does the outer puff pastry of some suncakes taste very thick and there is no filling? A: This is also related to the malt filling. In order to prevent the malt filling from breaking through the outer layer of pastry, and to allow the outer layer of pastry to be baked until golden brown, the ratio of the outer layer of pastry must be increased. Such a ratio will cause the suncake to feel like there is no filling. , the pastry is very thick. ______________ Q: Why is Santong Sun Cake praised by netizens as the sun cake with the highest CP value? A: Santong, who has been in the baking industry for 40 years, insists on kneading the dough by hand. The dough kneaded by hand is not easy to break. Using elastic dough to cover the malt filling will prevent the malt filling from being easily washed out during baking. The outer layer of puff pastry means there is no need to increase the ratio of the outer layer of puff pastry to protect the malt filling. When paired with the golden ratio, the sun cake will naturally become the most delicious sun cake with a crispy texture and not hard filling.