Advantages and disadvantages of cooked oil crisp and raw oil crisp

According to the personal database, raw oil crisp and cooked oil crisp are two kinds of cakes and biscuits commonly used. Their advantages and disadvantages are as follows:

Advantages of raw oil crisp: because it has not been heated at high temperature, the water content of raw oil crisp is higher, so it is easier to be absorbed by dough during the production process, making the cake softer; The production process of raw oil crisp is relatively simple and does not need high temperature heating, so there will be no smoke and odor in the production process.

Disadvantages of raw oil crisp: the oil of raw oil crisp contains more water, so it is necessary to control the moisture content of dough during the production process, otherwise it will affect the quality of cakes; Raw oil crisp has a short storage time and is easy to deteriorate.

Advantages of cooked oil crisp: the water content of cooked oil crisp is low, and it is easier to control the water content of dough during the production process, making the cake more stable; Cooked oil crisp has a long storage time and is not easy to deteriorate.

Disadvantages of cooked oil crisp: the production process of cooked oil crisp needs high temperature heating, so it will produce smoke and odor, so it is necessary to pay attention to ventilation; The moisture content of cooked oil crisp is low, so it is necessary to control the moisture content of dough in the production process, otherwise it will affect the quality of pastry.