Egg yolk pastry

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 pastry

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
Media: Egg yolk pastry

Egg yolk pastry
Traditional Chinese	蛋黃酥
Transcriptions Standard Mandarin Hanyu Pinyin Dànhuángsū

Preparation method

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]

See also

• Food portal
• Taiwan portal

• List of Taiwanese desserts
• List of desserts
• Lek-tau-phong
• Taro pastry