Raw material formula: 16 kg of first-grade Sichuan white sugar, 4 kg of refined sugar, 4 kg of glutinous rice flour, 4 kg of cooked oil, 4 kg of honeyed osmanthus, 2.5 kg of cooked powder, 20 kg of cooked powder

Production method 1. Prepare cooked powder: Put the flour into the steamer and steam it (time 20 minutes), take it out and cool it, then grind it finely with a grinder. That is mature powder.

2. Make cake powder: Wash the glutinous rice in warm water of 50-60℃ for 4-5 minutes, scoop it up and spread it in a dustpan to drain the water. The next day, use river sand (river made with vegetable oil) to make cake powder. Sand) stir-fry (not brown), then use an electric mill to grind it into powder, which is cake powder (also known as male powder). Then spread the cake powder on a dustpan to expose it for 2 to 3 days, and knead the powder into a ball with your hands. Just leave it alone.

3. Preparation of refined sugar: Add 2 to 2.5 kg of maltose and 7.5 kg of water according to the proportion of 50 kg of white sugar. After boiling, add 1 kg of melted oil and boil until it reaches about 120°C. Drop the sugar liquid into the water. When it can form into lumps, scoop it up and put it into an ice pot and stir until it becomes sandy and becomes sugar.

4. Make the heart seeds: Mix the sugar, cooked flour, cooked oil cake powder and honey osmanthus according to the ingredients evenly, sift to remove impurities, and the heart seeds are ready.

5. Potting and shaping: wooden frame. First, put 1/5 of the mixed base and fabric into the frame, use a thin layer as the base, and put the heart in the middle, then use 4/5 of the base and fabric to make the cake dough, and roll it out flat. Press tightly, cut into rectangular strips with a thin knife, and then package.