Egg Yolk Pastry
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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. See also * List of Taiwanese desserts * List of desserts * Lek-tau-phong * Taro pastry References External links

* {{Pastries Autumn traditions Taiwanese pastries ...
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Egg Yolk Pastry In Taiwan 20130913
An egg is an organic vessel grown by an animal to carry a possibly fertilization, fertilized egg cell (a zygote) and to egg incubation, incubate from it an embryo within the egg until the embryo has become an animal fetus that can survive on its own, at which point the animal hatches. Most arthropods, vertebrates (excluding live-bearing mammals), and Mollusca, mollusks lay eggs, although some, such as scorpions, do not. Reptile eggs, bird eggs, and monotreme eggs are laid out of water and are surrounded by a protective eggshell, shell, either flexible or inflexible. Eggs laid on land or in nests are usually kept within a warm and favorable temperature range while the embryo grows. When the embryo is adequately developed it hatches, i.e., breaks out of the egg's shell. Some embryos have a temporary egg tooth they use to crack, pip, or break the eggshell or covering. The largest recorded egg is from a whale shark and was in size. Whale shark eggs typically hatch within the m ...
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Egg Yolk
Among animals which produce eggs, the yolk (; also known as the vitellus) is the nutrient-bearing portion of the egg whose primary function is to supply food for the development of the embryo. Some types of egg contain no yolk, for example because they are laid in situations where the food supply is sufficient (such as in the body of the host (biology), host of a parasitoid) or because the embryo develops in the parent's body, which supplies the food, usually through a placenta. Reproductive systems in which the mother's body supplies the embryo directly are said to be matrotrophy, matrotrophic; those in which the embryo is supplied by yolk are said to be lecithotrophy, lecithotrophic. In many species, such as all birds, and most reptiles and insects, the yolk takes the form of a special storage organ constructed in the reproductive system, reproductive tract of the mother. In many other animals, especially very small species such as some fish and invertebrates, the yolk mate ...
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Taro Pastry
Taro pastry () is a Taiwanese shortbread snack with a spherical shape and made with taro as sweet filling. It first appeared in Taichung City, Taiwan in the late 1980s. At that time, it was made from surplus taro, but it later became a local snack. Method of preparation The main method of making taro pastry is to wrap the pastry made with flour and butter with the filling made of taro puree and place it in the oven. See also * List of Taiwanese desserts *Pineapple cake Pineapple cake (; Taiwanese Hokkien: 王梨酥 ông-lâi-so͘) is a Taiwanese sweet traditional pastry and dessert containing butter, flour, egg, sugar, and pineapple jam or slices. History Both pineapple cake and pineapple tart likely came in ... * Suncake * Egg yolk pastry References * Taiwanese pastries Taiwanese confectionery {{taiwan-cuisine-stub ...
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List Of Desserts
A dessert is typically the sweet Course (food), course that, after the entrée and main course, concludes a meal in the culture of many countries, particularly western world, Western culture. The course usually consists of sweet foods, but may include other items. The word "dessert" originated from the French language, French word ''desservir'' "to clear the table" and the negative of the Latin language, Latin word ''servire''. There are a wide variety of desserts in western cultures, including cakes, cookies, biscuits, gelatins, pastry, pastries, ice creams, pies, puddings, and candy, candies. Fruit is also commonly found in dessert courses because of its natural sweetness. Many different cultures have their own variations of similar desserts around the world, such as in Russia, where many breakfast foods such as blini, oladyi, and syrniki can be served with honey and jam to make them popular as desserts. By type Brand name desserts A * Angel Delight B * Bird's Custard * Bompa ...
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List Of Taiwanese Desserts
This is a list of notable Taiwanese desserts and snacks. Some of these dishes are also a part of other cuisines. Taiwanese desserts and snacks * * * * * * * * * * * * * * * * * * * * * * * * * * * * See also * List of desserts * Taiwanese cuisine * List of Taiwanese inventions and discoveries This is a list of inventions by people who were born in Taiwan (officially known as Republic of China) or citizens of Republic of China. Fashion Food, food techniques and cuisine ;Bubble tea :is a drink that contains flavored tea and tapioca ... References {{Lists of prepared foods Taiwanese ...
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Fengyuan District
Fengyuan District () is a District (Taiwan), district in north-central Taichung, Taiwan on the south bank of the Dajia River. Fengyuan district is the third most populated district in the former Taichung County, after Dali and Taiping district. Fengyuan was called Huludun in early times, meaning "gourd" in Chinese, for a gourd-shape pile of mud found in Fengyuan by the aborigines. The rice produced in Fengyuan is famous for its high quality and the bakery industry prospered in later decades. Because of its location of the intersection of Taiwan Railways Administration Western Trunk line and Dongshi District, Dongshi branch line, Fengyuan quickly expanded after World War II. It soon became one of the regions with great economic and cultural development in central Taiwan. After the merger of Taichung City and Taichung County in 2010, population and economic growth slowed slightly, so recently, Fengyuan faces the challenge of being marginalized. History Before the arrival of the ...
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Mooncake
A mooncake () is a Chinese bakery product traditionally eaten during the Mid-Autumn Festival (中秋節). The festival is primarily about the harvest while a legend connects it to moon watching, and mooncakes are regarded as a delicacy. Mooncakes are offered between friends or on family gatherings while celebrating the festival. The Mid-Autumn Festival is widely regarded as one of the four most important Chinese festivals. There are numerous varieties of mooncakes consumed within China and outside of China in overseas Chinese communities. The Cantonese mooncake is the most famous variety. A traditional Cantonese mooncake is a round pastry, measuring about in diameter and thick, with a rich, thick filling usually made from lotus seed paste (other typical fillings include red bean paste or mixed nuts) surrounded by a thin, 2–3 mm (approximately 1/8 of an inch) crust and may contain yolks from salted duck eggs. Mooncakes are usually eaten in small wedges, accom ...
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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. See also * List of Taiwanese desserts * List of desserts * Lek-tau-phong * Taro pastry References External links

* {{Pastries Autumn traditions Taiwanese pastries ...
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Red Bean
Red bean is a common name for several varieties of beans and plants and may refer to: * ''Small red beans'', also known as "Mexican red beans," "Central American red beans," and "New Orleans red beans" * Adzuki bean (''Vigna angularis''), commonly used in Japanese, Korean, and Chinese cuisine, particularly as red bean paste * Kidney bean, a light or dark red variety of ''Phaseolus vulgaris ''Phaseolus vulgaris'', the common bean,, is a herbaceous annual plant grown worldwide for its edible dry seeds or green, unripe pods. Its leaf is also occasionally used as a vegetable and the straw as fodder. Its botanical classification, alo ...'' * '' Vigna umbellata'', a species of legume whose seeds are red * '' Dysoxylum rufum'', a rainforest tree in the Mahogany family * '' Didymocheton muelleri'', a rainforest tree See also * ''Red Beans'' (album), a 1976 album by Jimmy McGriff {{Plant common name ...
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Lard
Lard is a Quasi-solid, semi-solid white fat product obtained by rendering (animal products), rendering the adipose tissue, fatty tissue of a domestic pig, pig.Lard
entry in the online ''Merriam-Webster Dictionary''. Accessed on 2020-07-05.
It is distinguished from tallow, a similar product derived from fat of cattle or sheep. Lard can be rendered by steaming, boiling, or dry heat. The culinary qualities of lard vary somewhat depending on the origin and processing method; if properly rendered, it may be nearly odorless and tasteless.E. S. Clifton, Joseph Kastelic, and Belle Lowe (1955): ''Relationships between Lard Production Methods, Volumes of Production, Costs and Characteristics of Lard Produced in Selected Packing Plants''. Research Bulletin 422, Iowa State College Experiment Station, US Department of Agriculture. ...
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