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How to make Taiwanese Donuts | Super crispy and addictive! (EP242)

Today I want to share with you Taiwanese donuts!

It’s a request from my customer they asked me to recreate a very popular donut in Taiwan.

I had no idea what the Taiwanese donut is, but when I had a bite, I was so impressed by the texture of it.

Crunchy on the outside, chewy but puffy on the inside.

It has an interesting texture to it and so addictive.

16 donuts
400g Bread flour
4g instant yeast
6g salt
60g Sugar
1 large egg (60g)
210g whole milk
40g shortening

50g all-purpose flour
50g rice flour
20g corn starch
1/2 teaspoon baking soda
150g water

・milk powcer
3 tablespoons light brown sugar
1 tablespoon powdered milk

・Kinako sugar
3 tablespoons light brown sugar
2 tablespoons Kinako (Roasted soy bean flour)

Trans fat free shortening

Saf Red instant yeast (for normal bread)

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Thanks! Love from Japan♡


Hi friends welcome to kitchen princess Bamboo japanese Everyday food today i want to share with You Taiwanese donuts it's a request from my Customer They asked me to recreate a very popular Donut In taiwan i had no idea what the Taiwanese donut is but when i had the Bite I was so impressed by the texture Of it crunchy on the outside Chewy but puffy on the inside It is so addictive let's get started First let's make the dough put your Bread flour Into your stand mixer bowl Add in sugar and salt turn on the mixer Until combined [Music] Meanwhile beat the egg and add in the Whole milk [Music] Add in the yeast and continue mixing Because the sugar and salt might Deactivate the yeast Add in later to avoid direct contact Pour in the egg and milk mixture slow And steady stream Do not add wet ingredient all at once If you do that it's going to take more Time to form a dough Turn the speed to medium when it forms

The dough Knead the dough for 5 minutes until very Smooth Add in shortening and mix until the Dough comes back together For about 3 minutes if you have a Negative feelings for using shortening Just replace it for unsalted butter I used unsalted butter for the first try It made a dense and rich donut It doesn't have the same texture as Taiwanese donut Obviously but it's up to you which what To use the dough straight cheese paper Thin like this Is good to go shape into a bowl And press in a greased bowl cover And let it rise for 45 to 60 minutes Until almost double in volume After 15 minutes my dough rises Almost double in volume to know Whether or not you proofed your dough Enough Poke the dough with your dusted finger And it's not Spring back you should be able to go on The next step Next divide the dough into 16 pieces 50 grams for each dough Shape into a bowl and Take five minutes pinch rest What bench rest do to the dough is Relaxed The gluten and makes it easy to shape

Into a donut [Music] To shape the dough bagel method with a Little bit Of oil including result a little bit Of vegetable oil on your working surface And roll out the dough into a quarter an Inch In thickness [Music] Roll it up and pinch to seal the end Rest while working on the other dough Instead of vegetable oil you can spread The Shortening on the surface and this makes A Lighter and fluffier donut This shaping method creates the Signature texture By making a layer in the dough [Music] Roll the dough into 20 to 25 centimeter Long smash one end and rub the other end [Applause] [Music] Twist and roll to seal the end [Music] Repeat the process you can cut out the Dough But there is always scrub dough but in This method You can use all the dough [Music] Line on the parchment lined baking tray

And let it rise for 20-25 minutes Until puffs up a little next We are going to make the butter the Butter creates the taiwanese donuts Unique crunchy outside texture Sift together all-purpose flour rice Flour Cornstarch and baking soda in a bowl Add in water and whisk to combine The consistency is like a tempura butter [Music] For the finishing touch the donut will Be coated with sugar And powdered milk And i prepared kinako and sugar version Set aside until used Let's take a look at the donut it looks Puffy And so adorable and the yeasty smells Are so coveting heat vegetable oil for Frying For 160 degrees celsius deep fry for 3 Minutes on each side the temperature Should Not be too high because the dough will Not be fully expanding If we start cooking on high heat [Music] Take out and rip off any excess oil On the wire rack [Music] That's with sugar we have just prepared While still hot [Music]

It's so crispy from the outside to the Touch [Music] Can you see the layer of the donut It's not a melt-in-your-mouth kind of Donut But it's so delicious and satisfying I have never had this kind of texture Before The only way to taste it is just make it I hope you will give this recipe a try Thank you for watching the video give me A big thumbs up And share the video with your friends And families and Don't forget to subscribe to my channel If you haven't done so already Follow me on social media and tag me on Your post If you give it a try go to my website For the printable recipe And more information and my store On amazon has pretty much everything That i'm using in my video Stay safe and stay healthy and i will See you soon Bye

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