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Recipes > Sun Cake

Sun Cake

A luxurious twist on the classic French pastry, this Pistachio Paris-Brest features a crisp choux pastry ring filled with a luscious pistachio praline cream. The nutty, slightly sweet pistachio flavor elevates the traditional dessert, making it both visually stunning and irresistibly delicious. Finished with a dusting of powdered sugar and crushed pistachios, it’s a must-try for pastry lovers.

Prep

1 hr 30 mins

Bake

30 mins

Total

2 hrs

Yield

10 pcs

Ingredients

基本麵糰(油皮) (可做 10 個)

RedMan 普通麵粉 (Plain Flour) 1242 160 g
RedMan 糖粉 (Icing Sugar) 9793 35 g
RedMan 无盐奶油 (Unsalted Butter) 68328 50 g
熱水 (Hot Water) 60~70度 [Not Provided] 70 g

基本麵糰(油酥)

RedMan 蛋糕粉 (Cake Flour) 1208 140 g
RedMan 白油 (Shortening) 1027 70 g

基本麵糰(油酥) – 第二部分

RedMan 麥芽糖 (Maltose) 63058 40 g
RedMan 糖粉 (Icing Sugar) 9793 90 g
RedMan 无盐奶油 (Unsalted Butter) 68328 30 g
Dawn 煉奶 (Sweetened Creamer) 56052 30 g
MUH 保久乳 (Milk) 55829 20 g
RedMan 奶粉 (Milk Powder) 200231 40 g
熟粉 [Not Provided] 85 g

Featured Products

PLAIN FLOUR UNBLEACHED 1KG (#1242)

PLAIN FLOUR UNBLEACHED 1KG (#1242)

$2.80 $2.24

ICING SUGAR SNOW WHITE 500G (#9793)

ICING SUGAR SNOW WHITE 500G (#9793)

$2.80 $2.24

UNSALTED LACTIC BUTTER 250G (#68328)

UNSALTED LACTIC BUTTER 250G (#68328)

$6.00 $4.80

CAKE FLOUR 1KG (#1208)

CAKE FLOUR 1KG (#1208)

$3.70 $2.96

Instructions

Bake Mode

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作法

麵粉和糖粉過篩，倒在桌上築粉牆。
奶油放粉牆中間慢慢加入水。
用手混合所有的材料，直到麵糰均勻光滑，靜置30分鐘以上。

作法

將麵粉和油混合均勻即可。

作法

奶油、煉乳及鮮奶先拌均勻。
麥芽糖加入糖粉裡，用手拔成絲狀。
加入拌好的材料。
奶粉和熟粉混合過篩最後加入。
攪拌好的內餡柔軟不黏手。

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