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Structure and layering: Double-layer biscuits have an obvious two-layer structure, which can form a contrast or complement in taste and flavor. For example, one layer can be crispy and the other layer can be soft; or one layer can be sweet and the other layer can be salty. While single-layer biscuits have a relatively single structure, and the taste and flavor are more uniform. When making double-layer biscuits, the adhesion and compatibility between the two layers need to be considered to ensure that the two layers do not separate during the baking process. Single-layer biscuits do not need to consider this issue. Raw materials and formulas: To highlight the characteristics of double-layer biscuits, different proportions of raw materials such as flour, oil, sugar, etc. may be used for the two layers. For example, one layer may use more butter to increase the crispiness, while the other layer reduces the butter and increases the proportion of flour to obtain a firmer texture. The proportion of raw materials for single-layer biscuits is relatively fixed. Double-layer biscuits sometimes add different seasonings or fillings in the two layers. For example, chocolate is added to one layer and pork floss is added to the other layer. The seasonings of single-layer biscuits are usually distributed more uniformly and simply in the biscuits.
Unique flavor: The filling of the biscuits is beef floss made from imported beef shank. It has a savory and fragrant taste. Just by opening the package, you can smell the strong aroma of butter and beef. After taking a bite, the rich flavor of beef is prominent, which is different from traditional sweet or single-salty biscuits and can bring a sense of freshness. Rich in texture: It not only has the crispy texture of the outer layer of the biscuit but also the rich texture brought by the inner beef floss, with distinct layers. High-quality ingredients: The content of beef floss is relatively high (greater than or equal to 10.3%), and you can taste the real beef fibers in every bite, rather than just the taste of seasonings. A certain amount (greater than or equal to 2.36%) of New Zealand imported butter is also added, making the overall texture more mellow. The milk aroma of butter and the deliciousness of beef complement each other perfectly.
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