The main raw material of biscuits is wheat flour and then add sugar, fat, egg, dairy, and other auxiliary ingredients. Depending on the recipe and production process, sweet biscuits can be divided into two categories: hard biscuits and soft biscuits. A hard biscuit is characterized by a concave mold shape and a pinhole surface. The surface of the product is flat and smooth, and the cross-sectional structure is layered, with a crunchy feeling when chewed, chewy and crunchy as its unique characteristics. The sugar and fat ratio of tough biscuits is lower than that of crispy biscuits.