Tonight I attempted to make Taiwanese Tai Yang Bing.
The recipe I used calls for 3 different doughs: a water dough (the blobs on the left), the oil dough (the blobs in the middle) and the filling (the light-colored blobs on the right). The ingredients are simple. Mostly flour (all-purpose and cake), confectioner’s sugar, maltose, shortening and butter. Surprisingly, they weren’t as hard as I thought they would be to make. Continue reading