Alternative names | Dan Huang Su |
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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 | |||||||
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Traditional Chinese | 蛋黃酥 | ||||||
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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]
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]