Description
A traditional Taiwanese fried pastry (donut) where two pieces of fermented sweet dough are stuck together and deep-fried, creating a crispy outside and chewy inside.
Restaurants serving Shuangbaotai (Taiwanese Fried Dough Twist)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Bread flour
- Yeast
- Sugar
- Frying oil
Instructions
- [Authentic Recipe]
- [Dough] Knead bread flour, yeast, water, and sugar; ferment thoroughly to make fluffy bread dough.
- In another bowl, mix flour, sugar, and a little oil to make a 'sweet, crispy thin dough (Tang Pi)'.
- Roll the fermented dough into a square, layer the Tang Pi on top, and fold.
- Cut into small rectangles.
- [Twin Shaping] Layer two small dough pieces, press the center firmly with a skewer or chopstick to stick them together (this makes them open like twins when fried).
- Drop into 170-180°C oil. Pivoting on the stuck center, the dough opens 'pop' into two while frying golden brown.
- Once the outside is ultra-crunchy and the inside is fluffy, drain oil to finish.
Learn more Spice, substitutes, tips
Key spices
Sweet aroma of caramelized sugar
Substitutes at Japanese supermarkets
Okinawan Sata Andagi or Donuts
Pairing
Sweet Soy Milk (Tian Doujiang) or Unsweetened Tea
Trivia
[For Youth] Lovably named 'Shuangbaotai (Twins)' because two pieces are stuck together. Texture is close to Sata Andagi or churros; the hard 'crunch!' of the caramelized sugar on the outside is irresistible. A supreme snack for ~15 NTD.
Eating tips & etiquette
[Unique Eating] Tear the attached 'twins' right down the middle by hand, biting from the crispy 'ears' to enjoy the texture contrast!
Allergen
Wheat