| Egg yolk pastry | |
| Alternate Name: | Dan Huang Su |
| Country: | Taiwan |
| Region: | Taichung |
| Creator: | Chen Zengxiong[1] |
| Served: | Cold |
| Main Ingredient: | flour, sugar, pork, lard, mung bean |
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]