  | |
| Alternative names | Dan Huang Su |
|---|---|
| Place of origin | Taiwan |
| Region or state | Taichung |
| Created by | Chen Zengxiong[1] |
| Serving temperature | Cold |
| Main ingredients | flour,sugar,lard,red bean |
| Egg yolk pastry | |||||||
|---|---|---|---|---|---|---|---|
| Traditional Chinese | 蛋黃酥 | ||||||
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Egg yolk pastry ordànhuángsū is a traditionalTaiwanesemooncake of which the filling is made of salted duckegg yolk andred bean paste.[2][3] According to the "Baked Food Information Magazine" in August 1986, the inventor of mini mooncakes and egg yolk pastries is Chen Zengxiong, the third generation descendant of the century-old bakery "Baoquan" inFengyuan District,Taichung.[4]
Egg yolk pastries use naturally fermented salted egg yolks marinated in red soil with grape seed oil, and they are made with many layers.[5][6][7]
Media related toEgg Yolk Pastry 蛋黄酥 at Wikimedia Commons
