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. 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.

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.