The reason why egg yolk crisps are not crispy

If you find that the egg yolk pastries you buy are not crispy enough, the main reason is improper storage. For example, it is best to eat the egg yolk pastries within a short time after opening the bag. If you do not eat them within a short time, or the air humidity is relatively high, it will often cause moisture, resulting in the egg yolk pastries not being crispy enough. In addition, you should pay attention to the storage method of the egg yolk pastries to avoid affecting the taste. Let’s find out.

How to keep egg yolk pastry crispy:

It is best to store the egg yolk pastry in a vacuum, so that it can be kept crispy for at least a week. If it is not crispy, just put it back in the oven and bake for two or three minutes.

How many days can egg yolk crisps be kept?

It is best to make and eat egg yolk pastries immediately for the best taste. If there are any leftovers, be sure to place them in a ventilated place and eat them within one to two days. Try not to put all your food in the refrigerator. In fact, putting everything in the refrigerator is not a good idea.

Generally, the reason why egg yolk pastry loses its flavor and becomes flat and not crispy the next day is because of oxidation and moisture. The moisture in the air will make it soft. Therefore, if we want to take good preservation measures, we must isolate it from the air to prevent moisture and oxidation.

After making the egg yolk pastry, wait until it cools down completely and then pack it up for storage. You can buy fresh-keeping bags, sealed bags, or safety boxes for packaging. The purpose of doing this is to isolate the air and prevent oxidation.

The extra egg yolk pastries can be packed and put into the freezer. They can be put directly into a fresh-keeping box. If there is no fresh-keeping box, you can also put them in a bowl, but they must be sealed with plastic wrap. When you are ready to eat, take it out and bake it in the oven at 140 degrees for 5-8 minutes. It will still taste crispy. For reference: Complete recipe for egg yolk pastry.

You can buy a sealing machine for just a few dozen dollars. Completely seal the egg yolk pastries one by one in a bag to isolate the air and leave them at room temperature. When I opened the package the next day to eat it, it still tasted great.

When purchasing food deoxidizers and sealing bags online, you should purchase deoxidizers that meet national standards and have good deoxygenation effects. It is best to choose a big brand that can come into full contact with food. Deoxidizers can inhibit the growth of aerobic microorganisms, prevent the growth of mold, and maintain the taste of food. Freshly made egg yolk pastries taste the most delicious. If you can’t finish them, it is recommended to make less, or pack them up and give them away directly. Do not store them for more than 3-5 days, as the food will easily deteriorate and the taste will deteriorate a lot.

Can egg yolk crisps be refrigerated?

Yes, put it in the freezer. When you are ready to bake, take it out and thaw it completely before baking (the standard for complete thawing: there is no moisture on the surface when you use your hand mold, and you can press your hand lightly into it), then brush it with pure egg yolk twice, and then use your index finger to dip sesame seeds and press them on the surface of the egg yolk crispy, so that the sesame seeds are more concentrated and look better. When putting the food into the oven, bake at 200 degrees for the top fire and 150 degrees for the bottom fire until the surface turns dark brown. The bottom fire should not be too high otherwise it will explode (the standard for whether the bottom fire is too high: look at the bottom after baking for 10 minutes. If there is no color at the bottom, the bottom fire is too low; if it is light yellow at the bottom, the bottom fire is just right; if it is dark yellow at the bottom, the bottom fire is too high). Also, add a little rice wine to the salted egg yolks and bake until 8 layers are cooked before wrapping them in the egg yolk pastry. Of course, this does not apply if your oven is a hot air oven.