Production process:
(1) green and red silk, orange cake, walnuts were cut into pieces; rock sugar pressed into crumbs; cooked flour add sugar rose, sugar cinnamon mixed with mature flour material.
(2)Cut the lard into cubes, add the sugar and mix well, then add the green and red silk grain, orange cake grain, walnut grain, rock sugar crumbs, mix well, and finally add the cooked flour mixture into the filling.
(3)Add the rich powder (6kg) to the lard (3kg) and mix well to make the shortening dough.
(4) lard (3 kg) add a small amount of water, stir until the oil and water are mixed, then add the rich powder (13 kg), mixing into the flocculent, and then add water and mixing, so that the flour fully absorbed water, the dough from hard to soft, until smooth and non-stick hands, to become a skin dough.
(5) the skin dough and shortening dough were placed on the board, each divided into 5 pieces, and then rolled the skin into a piece, wrapped into the shortening dough. Then open the skin, there are two methods: rectangular open skin method: the large package of pastry dough rolled into a diamond-shaped piece, folded up and down and then rolled into a rectangular sheet 5-7 mm thick, from which a vertical cut into two pieces, and then rolled into a round strip, rolled evenly and then divided into doses. Round open skin method: roll the dough into a 5-7 mm thick circle, make a hole from the center of the circle, gradually fold and roll it outward, and then divide the dosage after rolling evenly. Will be divided into doses one by one press flat, respectively, wrapped into the filling, pinch the seal and press flat, the center of the edible red pigment covered with 'crystal cake' mark, that is, for the crystal cake billet.
(6) baked billet into the baking dish, sent to the oven with 160. c-170. c oven temperature, baked golden brown can be.