1. If the prepared frosted biscuits become damp and not crispy, you can put the biscuits in the refrigerator for about 24 hours and then take them out to restore the original crispy texture.

2. You can also bake it in the oven at a low temperature and put the biscuits into the baking pan for about 30 to 40 seconds. After taking it out, let it sit for a while and it will return to its original crispiness. However, you need to pay attention when baking:

1. You can lower the baking temperature and place the baking sheet on the upper shelf of the oven for baking.

2. Observe carefully during the drying process to prevent the biscuits from being burned, or directly set the oven to the "upper heating tube working mode".

3. The biscuits should be placed on the baking sheet one by one, and there should be some space between each biscuit to avoid overlapping each other and drying unevenly.

Extended information

Moisture-proof methods and tips for biscuits:

1. After the biscuits are cooled, they should be immediately placed in a fresh-keeping bag or a dry and clean packaging bag, squeezed Remove the air and seal it with a small clip or sealer

2. If there is a desiccant, you can put it in when loading the biscuits. It can prevent moisture and also extend the shelf life of the biscuits.

3. Biscuits should be stored in a dry and ventilated place, and should be kept away from direct sunlight. The optimal temperature is between 5-26 degrees.

4. Place one or more pieces of floral paper on the bottom of the crisper box or sealed box containing the biscuits (depending on the oil content of the biscuits, generally crisp biscuits should be lined with several pieces of floral paper) , and then close the sealing cap.