1. How to make large puff pastry: The ingredients are calculated based on 5 kilograms, and 12 mooncakes are made per kilogram.

First make the dough into a dough.

1.6 kg of dough for leather making and 0.775 kg of dough for making moon cakes.

Wrap the pastry into the dough and use a rolling pin to press it into a thin sheet (0.67 cm).

Roll it into a round strip, cut it into 10 pieces with a knife, then fold the two ends of the billet inward along the incision, and flatten it into a pancake shape with your palms, then you can fill it with filling.

Key points: After the pastry is wrapped in the skin, when rolling it out with a rolling pin, it should not be too short or too narrow to avoid uneven pastry and affecting the quality.

2. The method of making small puff pastry: the method of making dough and puff pastry is the same as the method of making large puff pastry.

Divide the skin and pastry ingredients into 10 small pieces each, wrap the pastry into the skin one by one, flatten with a rolling pin and fold into a ball, then flatten with the palm of your hand into a pancake shape to wrap the filling.

3. Make filling: mix well according to the recipe, knead thoroughly and moisten.

The following fillings need to be pre-made into semi-finished products: (1) Pine nuts and jujube puree: First remove the cores of the black dates, wash them, steam them and grind them into pieces.

Put the sugar into a pot and add water, heat it and dissolve it into syrup. The concentration is enough to be able to pick out strands with bamboo chopsticks. Then add the date paste, oil and pine nuts, mix well, and cook until it is no longer sticky to your hands.

(2) Wash the sand with water: 9 kilograms of adzuki beans, 15 kilograms of sugar, 1.5 kilograms of maltose, 2.5 kilograms of raw oil, and 3 kilograms of water. The preparation method is the same as the bean paste filling.

(3) Lard with sand: The bean paste used is the same as the water bean paste.

Specific preparation method: Mix the bean paste with sugar, diced lard, roses and osmanthus until evenly mixed.

4. Fill the filling: first press the bean paste filling thinly and place it on the puff pastry, then take the mixed ingredients such as diced lard and osmanthus and wrap it into the puff pastry at the same time.

5. Forming: After wrapping the filling, stick a square paper on the sealing area of ??the pastry, and press it into a 1.67 cm thick flat mooncake blank, 90 grams each, and then stamp the mooncake green with various names.

6. Baking: Push the raw mooncake into the oven, keep the oven temperature at about 240°C, and cool down appropriately after the pattern on the mooncake is finalized. The upper and lower heat should be consistent. Bake for 6 to 7 minutes until cooked, then take it out of the oven. Let it cool down.

After the lower plate.

7. Storage: It must be completely cooled before being packed into boxes. Handle it with care to prevent the skin from falling off and affecting the quality and appearance.

For transportation and sales, it is best to wrap wax paper or nylon bags outside the mooncakes.

Preservation is generally stored in a ventilated and cool place.

It can be stored for one month at a temperature of 30°C, but soft products such as "bean paste" and "date paste" have a shorter storage time.