Leather formula: 1% low-gluten flour, 85% invert syrup, 25% peanut oil and 2% water. Stuffing: 15 grams of stuffing is used for each moon cake, including about 25 grams of two egg yolks and 125 grams of bean paste stuffing. Production method: Weigh 35-4 grams of dough, squash it, wrap it in bean paste and salted egg yolk, and mold it. Brush clean water into the furnace, bake at 21℃ until the cake skin is golden yellow, take it out, brush the egg liquid twice and then put it into the furnace, and bake until it is cooked. Second, the recipe of Su-style pineapple moon cake crust: (1) Shui Pi part, low-gluten powder 2%, high-gluten powder 8%, sugar powder 2%, lard 4% and water 35%. (2) The crispy part consists of 1% low-gluten flour and 5% lard. Stuffing: Use commercially available pineapple stuffing. Production method: put 85g pineapple stuffing into the folded cake bag, wrap it into a flat circle, brush the egg liquid twice, and bake it in the oven until it is cooked. 3. Formula of ginseng yolk moon cake stuffing: 2 grams of fresh ginseng, 5 grams of soju, 1 grams of melon seeds, 1 grams of walnuts, 37 grams of almonds, 1 grams of plums, 37 grams of candied tangerines, 63 grams of rose meat and 5 grams of candied frozen meat. Method of making cake stuffing: first chop peach kernel, tangerine and candied melon, and slice fresh ginseng. Then put the melon seeds, the hemp seeds, the apricot seeds, the plum seeds, the candied meat, the cut fresh ginseng, the tangerine, the peach kernel and the candied meat on the chopping board, mix well, open a nest, add sesame sauce, crude oil and rose sugar, sprinkle with soju, add two-thirds of clear water, add the rest of the clear water according to its water intake, mix well, finally add Chaozhou powder, mix for three times, and let stand for 3 minutes, so as to obtain the adult ginseng yolk. Modeling method: Weigh the mixed ginseng egg yolk stuffing and pulp skin respectively, divide them into 1 grains, squash the skin, wrap the stuffing and salted egg yolk, put it in a wooden mold, flatten and compact it by hand to make the four corners of the cake clearly defined, then take the cake mold to the edge of the chopping board, pat it out lightly, put it in a baking tray, gently sweep the egg liquid twice, and bake it in a furnace at 2℃.