Taiwan's Most Iconic Breakfast Spot Serves 1000 People an Hour
Recipe Overview
Overview
Fuhang Soy Milk is a must-visit for anyone looking to experience authentic Taiwanese breakfast. The bustling atmosphere and the long lines are a testament to its popularity, but the wait is well worth it. The whole shaobing, a flaky pastry filled with scallions, is a standout dish that perfectly embodies the essence of Taiwanese breakfast. Its unique preparation in a clay oven gives it a distinct flavor and texture that is hard to replicate.
Another highlight is the youtiao, a deep-fried dough stick that is crispy on the outside and airy on the inside. Watching the chefs skillfully prepare these treats is a mesmerizing experience. They stretch and fry the dough to create that signature hollow center, making it the perfect companion for the savory soy milk.
The savory soy milk itself is a delightful addition to the meal, providing a warm and comforting element that complements the fried items beautifully. It’s a unique experience to dip the shaobing into the soy milk, enhancing the flavors and textures of both dishes. Overall, Fuhang Soy Milk is not just a breakfast spot; it’s a cultural experience that showcases the heart of Taiwanese cuisine.
Recipe Details
Steps & Tips
Bring the dough together and let it ferment overnight.
Roll out large pieces of dough into long rectangles.
Stuff the rolled-out dough with scallions.
Fold the dough over itself gently.
Apply a sugar glaze made from maltose on top of the dough.
Tip: Use maltose for a shiny brown sheen on baked goods.
Bake the dough in a vertical oven lined with clay.
Slap the dough onto the side of the oven to stick.
Use scissor tongs to remove the baked goods from the oven.
Place the baked goods into a basket for customers.
Use a cleaver to portion out the yotel dough.
Stretch out the yotel dough and press it down with a metal pin.
Tip: Press the dough together to create a butterfly shape for better expansion in hot oil.
Deep fry the yotel in hot oil.
Tip: Freshly made yotel is essential for the best texture and flavor.
Stand in line to order food and customize your meal.
Taste the whole saing, noting its dense yet fluffy texture.
Dip the saing into savory soy milk for added flavor.
Tip: Dipping the saing into savory soy milk enhances flavor and rehydrates the bread.
Examine the characteristic open crumb and hollow center of the yotel.
Tip: A crispy exterior allows the dough to soak up liquids effectively.
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Fuhang Soy Milk serves over 5,000 people in just 5 hours on busy weekends.
- •The whole shaobing is a unique Taiwanese breakfast item made with care and freshness.
- •Youtiao, known as Chinese donuts, are made by pressing two dough pieces together before frying.
- •The savory soy milk is a popular breakfast choice, often enjoyed with various dishes.
