Sealed at room temperature for about 2-3 days, sealed and frozen 1 month, and naturally thawed when eaten! Pay attention to moisture-proof when storing souffles. When the souffle is exposed to the air, it will absorb water and become soft. So to put it in a closed container, you can put a few cubes of sugar or desiccant. Sugar can absorb water and effectively extend the shelf life of egg yolk pie.

Sealed at room temperature for about 2-3 days, sealed and frozen 1 month, and naturally thawed when eaten! Pay attention to moisture-proof when storing souffles. When the souffle is exposed to the air, it will absorb water and become soft. So to put it in a closed container, you can put a few cubes of sugar or desiccant. Sugar can absorb water and effectively extend the shelf life of egg yolk pie.

Precautions for souffle: 1, lard must be used, it is the soul of souffle.

2. During the whole operation, the dough should be covered with plastic wrap and moisturized at any time.

3, the egg yolk must use fresh whole salted duck eggs, and the souffle made of fresh egg yolk is delicious enough.

4. The bean paste can be reused after refrigeration.

Pay attention to the bottom when filling, or it will explode after baking.