This Taiwanese Egg Yolk Pastry (蛋黄酥）is filled with homemade red bean paste with salted egg.
Storage tips: consume within 3 days at room temperature.
Refrigerated: 2 weeks, re-bake at 150c for 8-10 mins
Frozen: 2 months, re-bake at 150c for 10-12 mins
How to order:
Please specify a range of delivery dates in the special note when placing an order.
- 16-19 Aug
- 23-36 Aug
- 30 Aug-1 Sept
- 6-9 Sept
Our shipping fee of £6 covers all items per shipping.
If you order more than one listing - you just have to ensure one order is with a shipping fee.
Then, you can choose the rest by Pick-Up
Reduced flat shipping rate within the UK £6 (Royal Mail Track 24 or DHL/DPD Next Day)
Add-On to your order - Check Out Other Listings
After submitting this form, we will contact you for confirmation within 48 hours.
Production will begin after receipt of payment and the time required is dependent on the type of product ordered.
The items have no preservatives and they are perishable, and as much as we would love to, we are unable to guarantee the quality of products should the delivery is delayed.
Please message me directly with any feedback.