1. Method for making pastry with large package: the material is calculated as 5kg, and each kilogram is made into 12 moon cakes. First, mix the leather into dough. Leather dough 1.6 kg, pastry dough 0.775 kg. Wrap the dough bag and press it into thin skin (0.67 cm) with a rolling pin. Roll it into a round strip, cut it into 10 pieces with a knife, then fold both ends of the billet inward along the incision, flatten it into a pancake shape with the palm of your hand, and wrap the filling.

Key points: after the dough bag is wrapped, it should not be rolled too short or too narrow when it is rolled thin with a needle, so as to avoid uneven dough and affect the quality.

2. Small package pastry method: the dough and pastry method is the same as the large package pastry method. Divide the skin and pastry into 10 pieces, wrap the pastry in the skin one by one, flatten it with a dough stick, roll it into a ball, flatten it with the palm of your hand into pancake-shaped stuffing.

3. Filling: Stir evenly according to the formula and knead thoroughly. The following fillers need to be prefabricated into semi-finished products:

(1) pine nuts and jujube paste: firstly, the black dates are pitted, washed, steamed and twisted into pieces. Add water to the sugar in the pot, heat and dissolve it into syrup, and the concentration is suitable. Pick out the silk with bamboo chopsticks. Then add jujube paste, oil and pine nuts, mix well and burn until it doesn't stick to your hands.

(2) Clear water sand washing: 9 kg of red beans, 0/5 kg of sugar, 0/0.5 kg of caramel, 2.5 kg of crude oil and 3 kg of water. The making method is the same as that of bean paste stuffing.

(3) Lard mixed with sand: The use method of bean paste is the same as that of washing sand with clear water. Specific production method: mix bean paste with sugar, diced lard, rose and osmanthus.

4. Stuffing: First, press the bean paste stuffing thinly on the dough, and then wrap the mixture of diced lard and osmanthus flowers in the dough at the same time.

5. Forming: After the stuffing is wrapped, the upper layer of padding paper is pasted on the pastry seal, and pressed into flat moon cake blanks with the thickness of 1.67 cm, each of which is 90g, and then various names are stamped on the moon cake blanks.

6. Baking: push the moon cake green body into the oven and keep the oven temperature at about 240℃. After the pattern on the moon cake is determined, the temperature will be lowered appropriately, and the requirements of fire and fire are the same. Bake for 6-7 minutes until cooked, and then take out the oven.