Bao Minh Salted Egg Yolk Durian Banh Pia 300g

Bao Minh Banh Pia has a beautiful yellow color, soft and chewy texture. The filling is made from food-safe ingredients. When eaten, you will feel the exquisite taste of the thin pastry layers, like thousands of silk fabrics neatly stacked, blending the smooth taste of mung beans and the sweet aroma of durian.

Highlights of Bao Minh Salted Egg Yolk Banh Pia

Salted egg yolk Banh Pia is made from wheat flour and vegetable oil, forming many thin layers, melting like thousands of layers of silk stacked on top of each other. Inside is fresh durian and finely ground egg yolk filling, sweet, nutty and fragrant, creating a unique and unforgettable flavor.

– The cake doesn't have an overly sweet taste but still has a rich aroma of durian.

– The cake is suitable for everyday use, as a gift, for celebrations, weddings, and tourism.

– Flavor: Salted Egg Yolk Banh Pia.

– Net weight: 300gr/package

Bao Minh Durian Salted Egg Yolk Banh Pia is produced on a closed production line with modern machinery and equipment, applying the ISO 22000:2018 quality management system. Bao Minh especially applies high technology to production, packaging, and preservation, thus extending the shelf life of the cake.

Where did Banh Pia originate?

According to stories from our grandparents, the cake appeared in Soc Trang in the late 17th century. When the Teochew people came to seek refuge in the southern part of Vietnam, developing the Soc Trang and Bac Lieu regions, they created a type of cake with durian filling called 'lọt da' cake. From there, Banh Pia cakes appeared.

It was not only a food source to help them overcome difficult times, but it gradually became a characteristic cake with a strong flavor of the Southwest region. The cake-making craft is still preserved and promoted to this day, most famously in Vung Thom, Soc Trang.

What's in Bao Minh Salted Egg Yolk Banh Pia?

Bao Minh Salted Egg Yolk Banh Pia has a characteristic delicious aroma from both the filling and the crust. When you eat it, you'll feel a sweet and rich taste, a flavor unlike any other cake.

Ingredients of Salted Egg Yolk Banh Pia

Bao Minh Salted Egg Yolk Banh Pia has a round shape, with the filling wrapped in many thin, light yellow layers. The main ingredients that make this Banh Pia delicious include wheat flour, mung beans, granulated sugar, durian, salted egg yolks, vegetable oil, and candied pumpkin.

– The crust is made from pure wheat flour milled from wheat grains.

– For the durian filling, only those with large segments, fresh stems and thorns, and evenly sized thorns are selected.

– The mung beans must be a beautiful bright yellow, not damp, moldy, or worm-eaten, with round, plump beans.

– The salted egg yolks must be free from cracks, mold spots, with small, pinkish, slightly sticky yolks.

Production process of Bao Minh Salted Egg Yolk Banh Pia

The steps involved in making salted egg yolk Banh Pia require the skill and meticulousness of the baker. First, the wheat flour is rolled thinly to make the crust. Before that, Bao Minh artisans must process the wheat flour through many steps such as mixing the flour, rolling it thinly, and rolling it up…

The filling is made as follows:

– The mung beans are steamed, mashed, and cooked with sugar, then mixed with fresh durian and finely ground salted egg yolks.

– After adding the filling to the pastry crust, the baker will seal it and roll it into a ball.

– Before baking, a thin layer of egg yolk is brushed onto the surface.

– The durian salted egg yolk Banh Pia is baked twice until the final product has a beautiful yellow color.

Packaging

A high-quality salted egg yolk Banh Pia is judged by its thin layers, like thousands of silk fabrics stacked on top of each other, to the point where you can peel off each layer.

The finished product should have a soft and chewy crust, with a clear indentation when gently pressed. The filling should be smooth, with a clear taste of the sweet mung beans, but not overpowering the characteristic aroma of durian and salted egg yolks.

Bao Minh mung bean salted egg yolk Banh Pia comes in two sizes: 50g and 300g, making it compact, convenient, and easy to carry and use daily.

How to store Salted Egg Yolk Banh Pia

Improper storage will reduce the quality and taste of the cake. Therefore, to ensure that the Banh Pia does not dry out or become stale, you should:

– Store the cake in a dry, cool place, avoiding exposure to sunlight which can affect the quality of the product.

– Store the cake at a suitable temperature; it can be stored in the refrigerator to prevent it from drying out.

– Carefully read the manufacturer's storage instructions to ensure the quality of the Banh Pia remains fresh and delicious.

Salted egg yolk Banh Pia is best enjoyed with tea. This elegant culinary habit has become a characteristic of people across the country. Savoring a piece of cake and sipping a cup of tea, allowing the sweetness of the cake to blend with the bitterness of the tea on your tongue – what could be better?