Ingredients and recipes for cake crust: 12.5 kg of flour, 2.3 kg of sesame oil, 1 kg of soft sugar, 9 kg of malt sugar, 0.12 kg of alkaline water, 0.2 kg of refined salt, about 1 kg of water, and 0.75 kg of egg liquid (for coating the cake surface to make it shiny)

Cake filling: 1.75 kg cake flour, 3.75 kg cooked flour, 1 kg sesame oil, 2.5 kg sugar powder, 20 kg sugar-white fat meat, 0.75 kg cooked sesame seeds, 0.75 kg peanut kernel crumbs, 1.25 kg fermented bean curd, 0.01 kg five-spice powder, refined salt

0.25 kg, 1 kg of green onions, a little garlic, and about 2.5 kg of water. Production method editor: 1. Mix all the ingredients for the pie filling evenly and divide into 10 pieces, each piece is about 3 kg.

2. Mix all the ingredients for making the pie crust and make a dough. Divide into 10 pieces, each piece weighs 2.5 kg.

Use a roller to make the crust thin, roll in the pie filling, and roll it into a long roll (about 1 cm in diameter). Cut it into small cylinders of about 1.5 cm with a knife. Place the small cylinders flat like a chess piece.

Place on a baking sheet, flatten slightly so that the cake filling is slightly exposed. Apply a layer of egg liquid on the surface of the cake, then connect it to the iron pan and bake it in the oven at a water temperature of 250°C for about 13 minutes. Take it out and serve.