It is made of multi-layer pastry sandwich and cheese, in which Mascarponecheese, butter, low-gluten flour, high-gluten flour and eggs are mixed.

Micamika selected raw materials: Mascarponecheese, butter, low-gluten flour, high-gluten flour and eggs.

Accessories: pumpkin seed125g, yeast 250g, raisin125g, peanut (raw)100g, alkali10g.

1. Put the flour in clear water (1250g) into the yeast to be scattered, mix well and knead thoroughly for fermentation;

2. The wax gourd candy and peanut kernels are chopped into powder;

3. Add alkali and sugar to the fermented dough and knead it evenly, and roll it into a dough with a length of 80 cm and a width of 40 cm;

4. Put the sweet osmanthus evenly, and circle six layers from one end to the other along the long ends of the dough;

5. Press the periphery tightly by hand, and then roll it into a cake blank 40 cm square;

6. Evenly sprinkle raisins, melon kernels, candied winter melon powder and peanut kernels on the cake blank, and steam them in a cage with high fire;

7. After coming out of the cage, cut into 50 pieces of cake with a knife of 4 cm square.