First of all, the main material for making soufflé pastry is lard. The lard on the market is nearly 10 yuan a pound, to reduce the cost of selling cheap, instead of 100 yuan can buy 30 pounds of shortening on the good. Shortening is nothing, usually french fries fried chicken are used, but it usually contains trans fatty acids, harmful to the body only.

The core of the soufflé is the egg yolk. Directly buy salted duck eggs ready knocked yolk cost in a 0.8 ~ 1.5 yuan, if you buy the more famous free-range duck salted duck eggs or sea duck eggs, the average price of 1.8 ~ 2.3 yuan And directly buy vacuum packaged frozen preserved yolks, the average price of the lowest a 0.4 yuan.

Finally, the filling, buy vacuum-packed or spend a few hours to boil by hand, in addition to the price difference, the taste and health also has a significant difference.

In addition to the cost of materials, artificial packaging and utilities consumption adds up, it really is a penny a penny,

Egg custard is a dessert, Chinese pastry pastry pastry and small packets of pastry, large packets of pastry similar to do Western shortening pastry, large oil skin wrapped into a large shortening, the advantages of speed, efficiency, can be made in large quantities, the disadvantages of the roll is not easy to roll uniformly, the shortening level is less, the crispness of the poor. Our home production is commonly used in the practice of small package of pastry, oil skin, shortening divided into small dough, respectively, wrapped, rolled, the advantage is easy to roll, clear layers, fluffy good, the disadvantage is that the speed is slow, inefficient, not suitable for large-scale production