Attention to the following points can be avoided soufflé yolk is too hard:

1, choose fresh now take the salted egg yolks, rather than plastic packaging, plastic slightly deteriorated;

2, pickled mature salted duck eggs, knocked out of the yolks are hard, direct packages should not be placed for too long;

3, yolks out of the wet, you can properly air dry, the surface is slightly air-dried and then used to wrap;

4, if there is enough time to spread the yolks into the baking tray, sprayed with wine or white wine, into the oven 180 degrees, then used to wrap. The surface is slightly air-dried and then used to package;

4, if you have enough time to spread the yolk into the baking dish, sprayed with wine or white wine, into the oven at 180 degrees for 5 minutes until the surface is dry, take out and let cool to use, egg yolk soufflé wine aroma is more intense.

Expanded:

1, lard is recommended

2, throughout the operation, the dough should always be covered with plastic wrap to moisturize.

3, the yolk with fresh whole salted duck eggs, take the fresh yolk to do out of the soufflé is delicious enough

4, the package of fillings, pay attention to the bottom of the package tightly, otherwise the baked will burst open

. Reference:

Egg Custard Pastry_Baidu Encyclopedia