First of all, raw materials are a big expense. Take salted egg yolk as an example, there are differences in taste and appearance between freshly cracked egg yolk and vacuum-packed egg yolk. The yolk of fresh salted eggs is bright in butter, full in size, salty and fragrant, and melts in the mouth. A fresh salted egg is about 1.5 yuan in the market, and a vacuum-packed salted egg yolk, after long-term storage, is definitely not as good as fresh in taste and taste, and the average cost is about 0.7- 1 yuan, so a delicious egg yolk crisp. After the fresh salted egg yolk is baked at 180℃, the surface is slightly oily, and the fragrance has been floating in the air.
Bean paste is also one of the important factors affecting the taste. Some baking shops will make their own bean paste to control the influence of sugar and graininess on the taste of bean paste. It is said that the red bean paste sold in Guangzhou restaurant on the market is well received and the price is not low. After talking about the stuffing, I have to say that the pastry of the souffle. If you want the pastry to be delicious, you should use grease. In order to reduce costs, some cake shops in the market will use synthetic butter instead of lard and butter. Butter is obtained by refining milk, so how does vegetable butter come from? It is a butter substitute made by partially hydrogenating vegetable oil and adding artificial spices to imitate the taste of butter. Although the price is low, it is only a quarter of that of butter. After hydrogenation, vegetable oil will produce trans fatty acids, which is not good for cardiovascular and cerebrovascular diseases.
A freshly baked souffle condenses the efforts of the producer, and every ingredient and every rolling is the root of creating delicious food. It doesn't mean that it must be delicious if it's expensive, but it's definitely not much cheaper if you get what you want for a penny, which is delicious and relatively healthy. Fresh-baked souffle, eaten in one bite, has distinct layers, crisp pastry, sweet bean paste stuffing, and finally salty and fluffy salted egg yolk. The bean paste and the salty of sweet and salty egg yolk are wonderfully blended together, and every bite is a surprise. No wonder people can't stop eating it because of the high calorie ~ Knowing the production process of souffle, you will know why the price of souffle is not cheap ~ ~ Want to eat delicious souffle.