A method for keeping crispy pastry for a long time comprises the following steps:

Method one

1. Let the rest of the souffle cool.

2. Cool and put in a fresh-keeping bag.

3. This can isolate the air and prevent oxidation.

Method 2

1. Put the souffle in the oven.

2. Adjust the oven to 140 degrees and bake for 5-8 minutes.

3, so it tastes just as crisp.

Method 3

1, buy a desiccant that can directly contact food.

2. Then put it in a bag and store it with the souffle.

3. Seal the bag and leave it at room temperature. The reason why souffle usually loses its flavor and becomes flat and crisp the next day is because it is oxidized and wet, so it must be isolated from the air to prevent moisture oxidation, so that souffle can remain crisp.