But some confectioners now bake the dough instead of deep frying it, and they press it by machine. This results in a very low fat content and a loss of the excellent texture of the hand-made type. There is hardly any difference between these products and the yam cakes they make in Taiwan.
高明中說，現在有些店家以烘培代替油炸，再用機器壓製，使得麵餅吃油量低，失去口感，往往跟台灣的地瓜酥沒有兩樣，吃不出「馬祖感」。