The secret to keeping egg yolk puff pastry crispy

We usually buy a lot of egg yolk pastries, or we make a lot of egg yolk pastries, which involves a problem of preservation. If it is not preserved properly, the egg yolk pastries will often not taste crispy enough. The most important secret to preservation is to keep it moisture-proof, which is generally difficult to do at home, so we must use a better sealing method to prevent humid air from entering. Let's learn about it below.

The secret to keeping egg yolk puff pastry crispy

The key is to prevent moisture, which is basically impossible to do at home. You can wrap the pastry with plastic wrap after it cools down. It will be better the next day, but not as delicious as the first day. It is best to bake it in the oven for half a minute before eating. It is best to put it in a sealed box, such as Lock & Lock, and refrigerate it to avoid the smell of the refrigerator from getting in.

1. Generally, it takes 40 minutes at 170 degrees, or 30 minutes at 180 degrees. 2. Many of our home ovens are very small, about 30L, and the firepower is relatively high, so the temperature and time here are for reference only. Please refer to your own oven. Watch the last 10 minutes of baking to avoid burning. 3. Brush the cake with egg liquid twice, the first time before putting it into the oven and the second time about 10 minutes after baking; the egg liquid used is egg yolk, not egg white.