What types of bread best encapsulate the Taiwanese flavor? Results from a survey held by the Taipei Bakery Association suggested that boluobao (菠蘿包, a type of buttery bread known for its crunchy top layer), butter custard buns and bread with red bean paste or with chopped green onion have emerged as the winners, being crowned as the top four “classic” Taiwanese breads.
Association chairman Chang Kuo-jung (張國榮) said the association last month invited 300 bakeries from across the nation to vote on a choice of 10 types of bread.
The four winners were chosen from an assortment that included taro, pork floss, cream, peanuts and cartoon-shaped bread, with boluobao taking a quarter of the total votes as the champion.
According to Chang, the four types of bread have been in Taiwan for the past three decades and still show no signs of being passe. For example, Chang said, the most common bakeries can sell hundreds of boluobao daily.
“Taiwanese don’t get tired of eating them,” he said.
Although the flour used to make the soft breads isn’t of a domestic variety, it meets the taste of the public. The chopped-green-onion flavor is regarded as unique in the world, according to the bakeries.
Chang added that although the red bean paste variety originated from the Japanese, even they have imported Taiwan’s small red beans to make their red bean paste.
The association will host the third Creative Baking Contest in Taipei today, during which the top four classic Taiwanese breads will be featured.