Recipe of ingredients:

Crust: 500g flour, 125g shortening, 30g old caramelized sugar, 200g hot water;

Pastry: 300g cooked flour, 135g shortening;

Filling: 600g powdered sugar, 350g fat, 300g cooked flour (steamed and sifted), 120g pine nuts, 100g of melon kernels, 120g of walnuts, 75g of plums, 50g of diced oranges, 50g of cake flour;

Skin to filling ratio: skin: filling = 4:6

Process:

Skin part: mix all the ingredients evenly and leave it to stand;

Pastry part: mix all the ingredients evenly and leave it to stand;

Stuffing part: mix all the ingredients evenly and leave it to stand Mix all the ingredients well and set aside;

Mold the pastry in the same way as a large bag, wrap the filling; mark it, turn it upside down (i.e., with the lettering facing downward), and bake it in the oven.

Cooling and packaging:

Cool in a clean environment to a center temperature of 28 °, about 35h, packaging, refrigerated storage.

Detailed process:

①Flour+Oil--Make shortening dough

②Flour+Oil+Water+Raw materials--Make water-conditioned dough

③Raw materials for filling--Make filling (frying or applying to make the filling)

④①+②Wrapping to make shortening+③Wrapping to make the filling

⑤Molding (small wrapping of shortening)

6 Stamping

7) Plating

8) Baking-Rebaking-Rebaking

9) Cooling

10) Packing.