500 grams of low-gluten flour, appropriate amounts of syrup, alkaline water, peanut oil, citric acid, and egg liquid.

Filling: 52.5 kg of jujube paste filling, 4 kg of eggs (only egg yolks are used). Preparation method? Mix low-gluten flour, syrup, alkaline water, peanut oil, and citric acid to make a mooncake skin, wrap it with jujube paste filling, put it into a wooden mold, and take it out.

Brush with egg liquid and bake until cooked. Dilute the old yeast with warm water, pour in flour and form into a dough, let it ferment, then mix with alkaline water, sprinkle with white sugar, knead repeatedly with your hands into a round bar of seven-quarter thickness, and pull it into a round shape.

Make dough and press it into a round wrapper; add sugar-osmanthus flowers into the date paste stuffing and mix well, pick a little and wrap it in the middle of the round wrapper, place it with the seam facing down to form a date paste bun. Put it in a basket and steam it over high heat for ten minutes until it's done.

?200 grams of red dates and 500 grams of flour.

Appropriate amounts of white sugar, yeast powder, and alkaline water. Production method 1. Wash and cook the red dates.

Remove the core and skin, add sugar and flour to make jujube paste filling.

2. Add yeast powder and warm water to the flour to make a dough. Add alkaline flour and knead evenly. Set aside for 20 minutes. Knead the dough into long strips, cut into small pieces, and then press the small pieces into dough sheets.

, wrap in jujube paste filling.

3. Put the wrapped jujube paste buns into the boiling water steamer.

Steam over high heat for 10 minutes.

?Main ingredients: 200 grams of wheat flour, 200 grams of dates (dried) Accessories: 75 grams of flour fertilizer, 2 grams of alkali Seasoning: 120 grams of white sugar, 15 grams of sesame oil, 10 grams of pepper Production steps editor 1. Mix the flour fertilizer with warm water, and

Make a dough with the flour and leave it in a warm place to ferment.

2. Soak the red dates in warm water until soft, wash them, add an appropriate amount of water and cook until soft, let cool and then remove the skin and core, and put the jujube meat in the pot and continue to cook until it becomes very soft.

3. Add sesame oil and sugar to the boiled jujube paste, stir-fry until thickened, take it out and let it cool, which is the jujube paste filling.

4. Add an appropriate amount of alkaline flour and water to the fermented dough, knead it evenly, leave it for a while, then roll it into a long strip, pull it into a small dough, and roll it into a round dough with a thick center and a thin outer circumference.

5. Use the rolled dough to wrap the jujube paste filling, with the seal facing down. Gently roll it into an oval shape with your hands. Pinch out a small head and pointed mouth at one end. Pinch two small ears on the top of the head.

Place peppercorns on both sides of the head to make eyes.

Use scissors to cut out the thorns on the back of the ball (the cut should not be too deep to avoid exposing the stuffing), and the little hedgehog will be ready.

6. Place the green hedgehog in a cage, place it on a pot of boiling water, and steam over high heat for 10 minutes.