Because the egg tart skin belongs to pasta, the storage environment needs to avoid humidity. It is suggested that it should be stored in the frozen layer of refrigerator for a longer time, but it needs to be covered with a layer of dry powder before putting it in order to prevent adhesion, and it needs to be taken out and thawed in advance before use. It should be noted that even if the egg tart skin is frozen, it can only be stored for 10- 15 days, so use it up quickly, otherwise it will be moldy.

freezing method

The refrigerator temperature is generally around 2 to 8 degrees, and the egg tart skin is pasta. The humidity of cold storage may make the egg tart skin regain its moisture, and the freezing temperature is generally around-18 degrees, which can better freeze the egg tart skin. Before freezing in the refrigerator, you can sprinkle a thin layer of dry flour on the egg tart skin to prevent them from sticking together.

The shelf life of frozen egg tart skin is generally one month. Egg tart skin should be placed in the frozen layer, not in the frozen layer. If placed in the frozen layer, the tart skins will stick together, leading to deterioration. Only freezing can prolong the storage time, but don't keep it for too long. It is best to buy less at a time. If it is stored for a long time, it will affect the taste.