Why is the souffle baked like a fish scale?

The reason why the souffle is baked like a fish scale is the cause of thermal expansion. Because baking temperature will affect the expansion of skin and stuffing. If the temperature is too high, the stuffing and salted egg yolk will burst, squeezing the cake skin, causing the cake skin to crack and form a fish-scale skin. Crispy egg yolk is a traditional China pastry made of wheat, butter and egg yolk. In recent years, with the continuous upgrading of materials, souffle has gradually become a network celebrity product.