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, pork, lard, mung bean |
Egg yolk pastry | |||||||
---|---|---|---|---|---|---|---|
Traditional Chinese | 蛋黃酥 | ||||||
| |||||||
Egg yolk pastry or Dànhuángsū is a traditional Taiwanese mooncake of which the filling is made of salted duck egg yolk and red 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" in Fengyuan 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]