As long as it is odorless oil, but don't use it like peanut oil and olive oil, it is easy to taste when brushing.

1, the main raw material of biscuits is wheat flour, and then sugar, oil, eggs, dairy products and other accessories are added. According to the different formula and production technology, sweet biscuits can be divided into two categories: tough biscuits and crisp biscuits.

2. Tough biscuits are characterized by concave shapes and pinholes on the surface. The surface of the product is flat and smooth, and the cross-sectional structure has a layered feeling. When chewing, it has a crunchy feeling, chewy and crisp. The ratio of sugar to oil in tough biscuits is lower than that in crisp biscuits. Generally, the amount of sugar is below 30%, and the amount of oil is below 20%. Crispy biscuits are characterized by protruding patterns, obvious patterns and delicate structure, accounting for 14%~30% of flour. For some special products with loose sweetness, the oil content can be as high as 50%.