You'd better not. Generally, you will use more lard to make souffles. If there is no pork, it is better to use butter. If vegetable oil is used, after the noodles are combined with vegetable oil, the noodles are still in a soft state and will not be crisp.

There are two main differences between lard and butter in the effect of making souffles:

1. Compared with butter, lard has better ductility and better crisping effect, and the made souffles are more distinct and crisp;

2. In terms of taste, the butter version of the souffle will have extra milk flavor, which depends on personal preference.

the steps of making the egg yolk crisp are as follows:

preparation materials:

oil skin: 2g of common flour, 6g of corn oil, 8g of clear water and 1g

oil crisp: 12g of low-gluten flour and 6g of corn oil

stuffing: 16 salted egg yolks, about 35g of red bean paste

decoration: 1 egg yolk.

2. Turn on the power supply of the chef's machine, stir evenly at the first low speed, and then knead the dough at the fourth high speed until the film can be pulled out, and cover it for about half an hour.

3. Weigh the materials needed for the pastry, put them in a bowl, stir them evenly, cover them with plastic wrap or put them in a plastic wrap bag to relax for half an hour;

4. After the oil skin and pastry are relaxed, they are evenly divided into 16 small doses, each with 21g oil skin and 11 pastry. Take one small dose of oil skin, press it flat with the palm of your hand, put a pastry in the middle, then wrap the pastry with the oil skin and pinch it tightly at the closing position;

5. Wrap the remaining small dough in the same way, cover it with plastic wrap and let it relax for about 15 minutes, then take a wrapped pastry and gently press it with your palm to flatten it;

6. Roll it into an oval shape from the middle to both ends with a rolling pin, with a length of about 5cm. It is not advisable to roll it too long or too thin, which may lead to oil leakage and crispness. Roll the rolled pastry from bottom to top, close it down, cover it with plastic wrap and relax for 3 minutes;

7. Take an appropriate amount of bean paste from an egg yolk and weigh it, each ***3g (the weight of egg yolk plus bean paste, the size of each egg yolk is different, and the corresponding amount of bean paste is also different);

8. Take one of the bean paste stuffing, press it flat with the palm of your hand, put the salted egg yolk in the middle, wrap the salted egg yolk in the middle of the bean paste, knead it firmly at the closing place, finish the remaining stuffing in the same way, cover it with plastic wrap in time after all the stuffing is wrapped, or put it in the refrigerator for later use;

9. After the pastry is relaxed, repeat the rolling (first, press the closing part upwards, roll it into an oval shape, roll it up, cover it with plastic wrap and continue to relax for 3 minutes. After the relaxation, take a pastry and pinch both sides to flatten it;

1. Roll it into a round cake with a rolling pin, put a filling in the middle, wrap the filling with a wrapper at the tiger's mouth of the right hand, and pinch it tightly at the mouth;

11. Put the prepared egg yolk cake into the baking tray, preheat the oven for 1 minutes in advance, lightly brush a layer of egg yolk liquid (egg yolk mixed with a little egg white) on the surface of the egg yolk cake, and then sprinkle a little cooked black sesame seeds;

12. Bake in the middle layer of the oven for about 3 minutes, and then take it out. Let it cool and serve.