Taichung sun cakes

Step 1: Make the filling: warm 2 ⅛ oz maltose for 10–20 seconds in the microwave so it loosens, then mix with 2 ⅛ oz icing sugar, ⅔ oz unsalted butter, 1 ¾ oz plain flour and 1 tbsp water into a soft, pliable paste. Chill it for 15 minutes, then divide into 10 balls of about 19 g.

Step 2: For the water dough, rub 1 ¾ oz vegetable shortening into 5 ½ oz plain flour and ½ oz caster sugar, add ¼ cup water and knead for 5 minutes until smooth and stretchy. Cover and rest for 20 minutes.

Step 3: For the oil dough, mix 3 ½ oz plain or cake flour and 1 ¾ oz vegetable shortening with your fingertips until it forms a soft, smooth, putty-like dough. Cover it too.

Step 4: Divide the water dough into 10 pieces (about 28 g) and the oil dough into 10 pieces (about 15 g). Flatten a piece of water dough, set a piece of oil dough in the centre and wrap it, pinching the seam closed. Repeat with all the pieces, keeping them covered.

Step 5: Roll each parcel seam-side up into a long tongue, about 15 cm, then roll it up from the short end. Cover and rest for 10 minutes.

Step 6: Turn each roll on its end, press flat, roll it out again into a long strip and roll it up a second time. Rest for another 10 minutes. These two rolls make the many thin layers.

Step 7: Heat the oven to 350°F and line a baking tray. Press each roll flat into a 9 cm circle, a little thicker in the centre, set a ball of filling in the middle and gather the edges up and over it. Pinch firmly to seal.

Step 8: Lay the cakes seam-side down and roll them gently into 8 cm discs about 1 cm thick. If any filling peeps through, patch it with a pinch of dough, or it will leak and burn.

Step 9: Prick each top once with a skewer, then bake for 20–25 minutes, turning the tray halfway, until puffed, the bottoms are lightly golden and the tops are still pale cream.

Step 10: Cool on a rack for at least 20 minutes so the filling sets. Store in an airtight tin for up to 5 days.