2. Preparation of moistened sugar: add about 5% water and proper amount of vegetable oil or animal oil to soft white sugar or white sugar powder, fully stir, and put it in a container for several days to make some sugar molecules dissolve due to water absorption, that is, moistened sugar.
3. Dough preparation: Mix the hygroscopic glutinous rice flour with the moist sugar, roll it twice with a roller, shovel it twice with a scraper, rub it twice with the palms of both hands to make it delicate and soft, and sieve it out with a coarse sieve, or powder it with a machine.
4. Forming: firstly, put15 cake into an ironing furnace to make noodles, then mix 3/5 cake and astringent walnut kernel with caramel and sesame chips, and put them into the ironing furnace for flattening and compaction. Finally, put the 1/5 cake into the ironing furnace to make the bottom, and compact it with tools, with the requirements of smoothness, uniform thickness and opening.
5. Stew the cake: the water temperature is 80℃, and the cake blank is put into a pot with a steaming rack and steamed for about 4 minutes. The surface and bottom are emerald color, and the knife will mature if there is a crack in the seam.
6. Return to the pot: put the steamed cake blank on the return plate at regular intervals, cool it slightly, and then put it back in the pot and cover it.
7. Let stand: pat a layer of starch on the front of the steamed cake blank, discharge it sideways into the cake box, and spread steamed wheat flour on it, which basically isolates the contact between the cake and the outside air. Let it cool slowly after a day and a night.
8. Cut the cake: use a cake cutter or cut it into even pieces by hand, but don't separate the cake pieces.
9. Cake baking: spread the cake slices on a baking tray and bake at a furnace temperature of about 230℃ for about 5 minutes.
10. packaging: take the cake out of the oven, package it while it is hot, then cool it and put it in a sealed box.