【Santong Hanguozi】Handmade Sun Cake (8/12/18)

Freshly baked in limited quantities every day, top-grade special malt plus 100% fresh milk, accurate top-grade malt filling with a golden ratio of 65:35, insisting on kneading the dough by hand, wrapping with elastic dough and carefully selecting special malt filling , Sun cakes made in perfect proportions are naturally the first delicious sun cakes with crispy fragrance and natural sweetness! ------------------------------------------ 【Material ratio】 Pure natural meringue material, with the perfect combination of pure malt filling 65:35, the entrance is crispy and sweet. 【Appearance ratio】 The diameter of the cake circle is 8.8 cm and the height is 2.3 cm. The spiral shape of the cake skin is just like the shape of the sun in the middle of the sun. 【Baking】 Precise control of baking temperature and time, showing the golden color of warm sunshine. 【General consumers' impression of sun cakes】 _______________________________________________________________ Q : Why are some of the fillings in the sun cakes hard? A : The filling of the sun cake is malt filling, which has active properties. When baking, it will generate bubbles like boiling water. The force of the bubbles is enough to burst the meringue. As long as there is a small hole, the temperature in the oven will penetrate the outer layer of the meringue. The skin is directly heated in the malt filling, and the malt itself has very little water content, and the filling will turn into hard lumps when it is heated and directly baked. _______________________________________________________________ Q : Why is the outer meringue of some sun cakes completely white? A : In order to prevent the active malt filling from breaking through the outer puff pastry, pull out the cake when the malt filling reaches the boiling point. ,loose. _______________________________________________________________ Q : Why do some sun cakes have a thick outer meringue and no filling? A : This is also related to the filling of malt. In order to prevent the malt filling from breaking through the outer meringue, and at the same time to allow the outer meringue to be baked until golden brown, we must increase the proportion of the outer meringue. Such a ratio will cause the sun cake to feel that there is no filling and it is crispy. The skin is thick. _______________________________________________________________ Q : Why is Santong Suncake being pushed as the suncake with the highest CP value by netizens? A: Santong, who has been in the baking industry for 40 years, insists on kneading the dough by hand, and the hand-kneaded dough is not easy to break the tendons; wrapping the malt filling with elastic dough can make the malt filling difficult to bake. When the outer meringue is flushed out, there is no need to increase the proportion of the outer meringue to protect the malt filling. The sun cakes made with the golden ratio will naturally be the first delicious sun cakes with crispy entrance and not hard filling.