1. Raw material formula: (based on 50 kilograms of finished product) 17.5 kilograms of special powder, 7 kilograms of standard powder, 12 kilograms of white sugar, 1.25 kilograms of green plums, 1 kilogram of honey, 500 grams of peach kernels, and 500 grams of melon kernels. 500 grams of sesame seeds, 1.5 kilograms of preserved fruits, 750 grams of orange cake, 500 grams of roses, 500 grams of sweet-scented osmanthus, and 1 kilogram of eggs.

2. Preparation method: Preparation: Cut the preserved fruits into uniform small pieces (do not chop), wash the sesame seeds and stir-fry them over a slow fire until they produce fragrance. Pay attention to maintaining the original color of the sesame seeds; various nuts ( Peach kernels, melon kernels, etc.) must be roasted to make the taste pure. The syrup must be purified with egg liquid, and the syrup must be moderately tender. To prepare the filling, use cooked noodles that have been steamed at high temperatures and become fine sandy texture to ensure that the filling core is moist. The vegetable oil used to prepare the filling, especially soybean oil, must be cooked and cooled in advance to remove the bad smell. Adjust the filling: Pour the cooked noodles onto the counter and push them into a circle. Place various small ingredients in the circle, add osmanthus, rose jam, etc., then add sugar and oil according to the ratio of the raw materials, and stir well quickly. Be careful not to stir too much. , the softness and hardness of the stuffing should be moderate, highlighting the desired various flavors. Adjust the flour: first adjust the crispiness, then adjust the batter. When blending the batter, first pour the melted cold slurry into the blender, and at the same time pour in the oil. Stir until the oil does not float and the slurry does not sink to the bottom. When it is fully emulsified, slowly pour in the special powder and stir until it is oily, delicate and has a certain texture. A tough dough will do. Filling: First wrap the pastry and pulp skin in a ratio of 1:2.5, roll it into a sheet, cut it into eight strips, roll it up and set aside. Wrap 10 pieces per kilogram into a ball-shaped cake base with skin and filling ratio of 1:1, and seal tightly. Forming: Different molds are selected according to the filling and taste of Sichuan cake mooncakes. When carving the mold, press it flat to prevent concave center, deflection and flashing; when taking out the mold, the pattern should be clear and the shape should be plump. When coding the plate, handle it with care and leave an appropriate distance. The surface of the product should be evenly coated with an appropriate amount of egg liquid. Baking: Bake in a converter at a temperature of 180-190°C, with a maximum temperature of 200°C, and a time of about 12 minutes. The product will have a uniform fire color, with a brownish-yellow surface, milky white walls, and small cracks. The bottom will be red before it is baked. .