Pine nuts and jujube paste: first, remove the core of black dates, wash them, steam them and grind them into powder. 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.
Wash sand with clean water: 9 kg of red beans, 0/5 kg of sugar 1.5 kg of maltose1.5 kg, 2.5 kg of crude oil and 3 kg of water. The making method is the same as that of bean paste stuffing.
Lard mixed with sand: the bean paste used is the same as clear water bean paste. Specific production method: mix bean paste with sugar, diced lard, rose and osmanthus.
2. 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.
3. Molding: After the stuffing is wrapped, the upper layer of padding paper is pasted on the pastry seal, and pressed into a flat moon cake blank with the thickness of 1.67 cm, 90g each, and then various names are stamped on the moon cake blank.
4. 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.
5. Storage: It must be completely cooled before packing, and put it down carefully to prevent the skin crisp from falling off, which will affect the quality and beauty. It is best to wrap the moon cakes in waxed paper or nylon bags to facilitate transportation and sales.