The invention discloses a molding technology of baked foods, a production system for baked foods, and baked foods, and belongs to the technical field of food production. The molding technology of the baked foods comprises the following steps of successively performing quantitative feeding, vibrating-leveling, quantitative grouting, multi-stage transition baking, multi-station cooling and counting-boxing, and carrying out sealing and molding. The baked foods comprise the following raw materials in parts by weight: 40-50 parts of walnut kernels, 40-50 parts of spina date seeds, 1-3 parts of black sesame seeds, 4-5 parts of longan flesh, 90-100 parts of flour, 50-60 parts of butter, 20-30 parts of white sugar, 20-30 parts of brown sugar, 50-60 parts of eggs, 2-3 parts of baking powder, 4-5 parts of soda powder, and 120-140 parts of water. The invention has the following beneficial effects: the baked foods are rich in nutrition, and satisfies living needs of current people; moreover, production-line mass production is realized by the molding technology and the production system used for producing the baked foods so that production efficiency and production quality are improved with cost reduced.