Double-sesame cake and preparation process thereof

Abstract

The invention relates to the field of double-sesame cakes, in particular to a double-sesame cake and a preparation process thereof. The pastry comprises a wrapper material, a crisp material and stuffing, the wrapper material comprises 12 to 13 kg of flour, 12 to 13 kg of whole wheat flour, 5 to 7 kg of grease I, 1 to 3 kg of a sweetening agent I, 2 to 3 kg of maltose, 0 to 0.02 kg of a flavoring agent, 0.01 to 0.03 kg of calcium propionate and 17 to 18 kg of water; the crisp material comprises 24 to 26 kg of flour and 11 to 13 kg of grease II; the stuffing comprises 16 to 17 kg of cooked flour, 14 to 16 kg of a sweetening agent II, 6 to 8 kg of grease III, 15 to 25 kg of composite coarse cereals, 7 to 8 kg of peanut kernels, 11 to 13 kg of sesame kernels, 2 to 4 kg of green and red shreds, 1 to 2 kg of diced melons, 1 to 2 kg of diced oranges, 0.4 to 0.6 kg of orange powder, 2 to 4 kg of walnut kernels, 4 to 6 kg of shelled melon seeds, 0.5 to 1.5 kg of pumpkin seeds, 0.03 to 0.05 kg of calcium propionate, 1 to 2 kg of sugared roses, 1 to 3 kg of chia seeds, 4 to 6 kg of Chinese yam powder, 0.5 to 1.5 kg of lycium ruthenicum powder, 1.5 to 2.5 kg of red date powder and 0.5 to 1.5 kg of longan pulp. According to the technical scheme, by means of scientific compatibility of functional food materials and a replacement strategy of grease / carbohydrates, the crispy and fragrant taste of traditional double-sesame cakes is reserved, transformation from high-sugar and high-fat snacks to functional baked foods is achieved, and the health requirements of multiple age groups are met.

Description

Technical Field

[0001] The invention relates to the field of double sesame cakes, in particular to a double sesame cake and a preparation process thereof. Background Art

[0002] As a traditional pastry, Shuangma Bing (double sesame cake) carries a rich tapestry of regional and folk traditions. In some regions, Shuangma Bing is a must-have for festivals and celebrations, symbolizing reunion, happiness, and well-being. For example, during the Mid-Autumn Festival, Shuangma Bing is a beloved delicacy alongside mooncakes, with families gathering together to enjoy Shuangma Bing and share in the joy of family. Furthermore, the craftsmanship behind Shuangma Bing is a hallmark of traditional craftsmanship, with many established pastry shops still using traditional handmade methods to preserve this unique skill.

[0003] Existing double sesame cakes use a lot of flour in the production of the crust, which may make the crust relatively hard and lack a certain degree of crispness and softness; the flour in the crisp material is mixed with a large amount of oil, which can form a crispy layer but is not good for health; the filling has a single taste and is not smooth enough. Summary of the Invention

[0004] Aiming at the problems existing in the background technology, a double sesame cake and a preparation process thereof are proposed.

[0005] The invention provides a double sesame cake, comprising a dough, a crisp material and a filling; the dough comprises 12-13kg of flour, 12-13kg of whole wheat flour, 5-7kg of fat, 1-3kg of sweetener, 2-3kg of maltose, 0-0.02kg of flavoring agent, 0.01-0.03kg of calcium propionate and 17-18kg of water; the crisp material comprises 24-26kg of flour and 11-13kg of fat; the filling comprises 16-17kg of cooked flour, 14-16kg of sweetener, 6-8kg of fat, 1 kg of composite grains 5-25kg, peanut kernels 7-8kg, sesame kernels 11-13kg, green and red shredded vegetables 2-4kg, diced melon 1-2kg, diced orange 1-2kg, orange powder 0.4-0.6kg, walnut kernels 2-4kg, melon seed kernels 4-6kg, pumpkin seeds 0.5-1.5kg, calcium propionate 0.03-0.05kg, sugar rose 1-2kg, chia seeds 1-3kg, yam powder 4-6kg, black wolfberry powder 0.5-1.5kg, red date powder 1.5-2.5kg and longan meat 0.5-1.5kg.

[0006] Preferably, it includes skin material, crisp material and filling material; the skin material includes 12kg of flour, 12kg of whole wheat flour, 5kg of oil, 1kg of sweetener, 2kg of maltose, 0kg of flavoring, 0.01kg of calcium propionate and 17kg of water; the crisp material includes 24kg of flour and 11kg of oil; the filling includes 16kg of cooked flour, 14kg of sweetener, 6kg of oil, 15kg of compound grains, 7kg of peanut kernels, 11kg of sesame kernels, 2kg of green and red shredded meat, 1kg of diced melon, 1kg of diced orange, 0.4kg of orange powder, 2kg of walnut kernels, 4kg of melon seed kernels, 0.5kg of pumpkin seeds, 0.03kg of calcium propionate, 1kg of sugar rose, 1kg of chia seeds, 4kg of yam powder, 0.5kg of black wolfberry powder, 1.5kg of red date powder and 0.5g of longan meat.

[0007] Preferably, it includes skin material, crisp material and filling material; the skin material includes 13kg of flour, 13kg of whole wheat flour, 7kg of oil, 3kg of sweetener, 3kg of maltose, 0.02kg of flavoring agent, 0.03kg of calcium propionate and 18kg of water; the crisp material includes 26kg of flour and 13kg of oil; the filling includes 17kg of cooked flour, 16kg of sweetener, 8kg of oil, 25kg of compound grains, 8kg of peanut kernels, 13kg of sesame kernels, 4kg of green and red shredded vegetables, 2kg of diced melon, 2kg of diced orange, 0.6kg of orange powder, 4kg of walnut kernels, 6kg of melon seed kernels, 1.5kg of pumpkin seeds, 0.05kg of calcium propionate, 2kg of sugar rose, 3kg of chia seeds, 6kg of yam powder, 1.5kg of black wolfberry powder, 2.5kg of red date powder and 1.5kg of longan meat.

[0008] Preferably, it includes skin material, crisp material and filling material; the skin material includes 12.5kg of flour, 12.5kg of whole wheat flour, 6kg of oil, 2kg of sweetener, 2.5kg of maltose, 0-0.01kg of flavoring agent, 0.02kg of calcium propionate and 17.5kg of water; the crisp material includes 245kg of flour and 12kg of oil; the filling includes 16.5kg of cooked flour, 15kg of sweetener, 7kg of oil, 20kg of composite grains, 7.5kg of peanut kernels, 12kg of sesame kernels, 3kg of green and red silk, 1.5g of diced melon, 1.5kg of diced orange, 0.5kg of orange powder, 3kg of walnut kernels, 5kg of melon kernels, 1kg of pumpkin seeds, 0.04kg of calcium propionate, 1.5kg of sugar rose, 2kg of chia seeds, 5kg of yam powder, 1kg of black wolfberry powder, 2kg of red date powder and 1kg of longan meat

[0009] Preferably, the first oil is set to cold-pressed linseed oil or camellia oil; the second oil is set to anhydrous butter; and the third oil is set to coconut oil.

[0010] Preferably, the first sweetener is set to coconut flower sugar or erythritol; the second sweetener is set to honey and monk fruit sugar in a ratio of 1:1.

[0011] Preferably, the composite grains are set to be oatmeal flour, quinoa flour and coix seed flour in a ratio of 1:1:1.

[0012] Preferably, the filling further includes 1 kg of freeze-dried blueberry powder and 0.05 kg of lutein ester microcapsules.

[0013] The present invention further proposes a preparation process of the double sesame cake, which comprises the following steps: S1, processing raw materials and auxiliary materials; S2, kneading dough to make skin; S3, preparing fillings; S4, filling and shaping; S42, adding sesame; S5, baking; S6, cooling; S7, packaging; and S8, inspection.

[0014] Compared with the existing technology, the present invention has the following beneficial technical effects: the technical solution of the present invention, through the scientific combination of functional ingredients and oil / sugar replacement strategies, retains the crispy taste of traditional double sesame cakes while achieving the transformation from high-sugar and high-fat snacks to functional baked foods, covering the health needs of multiple age groups. DETAILED DESCRIPTION

[0015] In the first embodiment, the present invention provides a double sesame cake, comprising a dough, a crisp material and a filling;

[0016] The leather material includes 12kg of flour, 12kg of whole wheat flour, 5kg of oil, 1kg of sweetener, 2kg of maltose, 0kg of flavoring agent, 0.01kg of calcium propionate and 17kg of water;

[0017] The crisp material includes 24kg of flour and 11kg of fat;

[0018] The filling includes 16kg of cooked flour, 14kg of sweetener II, 6kg of oil III, 15kg of compound grains, 7kg of peanut kernels, 11kg of sesame kernels, 2kg of green and red shredded vegetables, 1kg of diced melon, 1kg of diced orange, 0.4kg of orange powder, 2kg of walnut kernels, 4kg of melon kernels, 0.5kg of pumpkin seeds, 0.03kg of calcium propionate, 1kg of sugar rose, 1kg of chia seeds, 4kg of yam powder, 0.5kg of black wolfberry powder, 1.5kg of red date powder and 0.5g of longan meat.

[0019] It should be further explained that the first oil is set to cold-pressed linseed oil or camellia oil; the second oil is set to anhydrous butter; and the third oil is set to coconut oil.

[0020] It should be further explained that sweetener one is set to coconut flower sugar or erythritol; sweetener two is set to a 1:1 ratio of honey and monk fruit sugar.

[0021] It should be further explained that the compound grains are set to be oatmeal powder, quinoa powder and coix seed powder in a ratio of 1:1:1.

[0022] It should be further explained that the filling also includes 1 kg of freeze-dried blueberry powder and 0.05 kg of lutein ester microcapsules.

[0023] In the second embodiment, the present invention provides a double sesame cake, comprising a dough, a crisp material and a filling;

[0024] The leather material includes 13kg of flour, 13kg of whole wheat flour, 7kg of oil, 3kg of sweetener, 3kg of maltose, 0.02kg of flavoring agent, 0.03kg of calcium propionate and 18kg of water;

[0025] The crisp material includes 26kg of flour and 13kg of fat;

[0026] The filling includes 17kg cooked flour, 16kg sweetener, 8kg oil, 25kg compound grains, 8kg peanut kernels, 13kg sesame kernels, 4kg green and red shredded vegetables, 2kg diced melon, 2kg diced orange, 0.6kg orange powder, 4kg walnut kernels, 6kg melon seed kernels, 1.5kg pumpkin seeds, 0.05kg calcium propionate, 2kg sugar rose, 3kg chia seeds, 6kg yam powder, 1.5kg black wolfberry powder, 2.5kg red date powder and 1.5kg longan meat.

[0027] It should be further explained that the first oil is set to cold-pressed linseed oil or camellia oil; the second oil is set to anhydrous butter; and the third oil is set to coconut oil.

[0028] It should be further explained that sweetener one is set to coconut flower sugar or erythritol; sweetener two is set to a 1:1 ratio of honey and monk fruit sugar.

[0029] It should be further explained that the compound grains are set to be oatmeal powder, quinoa powder and coix seed powder in a ratio of 1:1:1.

[0030] It should be further explained that the filling also includes 1 kg of freeze-dried blueberry powder and 0.05 kg of lutein ester microcapsules.

[0031] In a third embodiment, the present invention provides a double sesame cake comprising a dough, a crisp material and a filling;

[0032] The leather material includes 12.5kg of flour, 12.5kg of whole wheat flour, 6kg of oil, 2kg of sweetener, 2.5kg of maltose, 0-0.01kg of flavoring agent, 0.02kg of calcium propionate and 17.5kg of water;

[0033] The crisp material includes 245kg of flour and 12kg of fat;

[0034] The filling includes 16.5kg cooked flour, 15kg sweetener, 7kg oil, 20kg compound grains, 7.5kg peanut kernels, 12kg sesame kernels, 3kg green and red shredded vegetables, 1.5g diced melon, 1.5kg diced orange, 0.5kg orange powder, 3kg walnut kernels, 5kg melon seed kernels, 1kg pumpkin seeds, 0.04kg calcium propionate, 1.5kg sugar rose, 2kg chia seeds, 5kg yam powder, 1kg black wolfberry powder, 2kg red date powder and 1kg longan meat.

[0035] It should be further explained that the first oil is set to cold-pressed linseed oil or camellia oil; the second oil is set to anhydrous butter; and the third oil is set to coconut oil.

[0036] It should be further explained that sweetener one is set to coconut flower sugar or erythritol; sweetener two is set to a 1:1 ratio of honey and monk fruit sugar.

[0037] It should be further explained that the compound grains are set to be oatmeal powder, quinoa powder and coix seed powder in a ratio of 1:1:1.

[0038] It should be further explained that the filling also includes 1 kg of freeze-dried blueberry powder and 0.05 kg of lutein ester microcapsules.

[0039] Example 4: This example proposes a preparation process for the above-mentioned double sesame cake, and the steps are as follows:

[0040] S1. Raw material processing

[0041] S11. Preparation of cooked noodles: The flour used for making fillings should be cooked in advance. Turn on the oven and control the temperature to 195℃±5℃. Pour the flour into the baking tray and spread it evenly. After the oven temperature rises, bake it in the oven for about 30 minutes. Remove it and cool it down. Crush it and bag it for later use. The oven temperature must be controlled during the baking process. Stir it frequently to prevent it from getting burnt on the top and raw on the bottom. The cooked noodles should be uniform in color, slightly light yellow, without burnt spots or black spots, and non-sticky.

[0042] S12. Pretreatment of other auxiliary materials: First, clean all other auxiliary materials for preparing the fillings, remove impurities, and bag them for later use.

[0043] S2, dough making

[0044] S21. For pastry making: Pour a certain amount of flour into a dough mixer, add an appropriate amount of oil, mix evenly, and set aside until the dough is soft and hard. When making the dough, adjust the amount of oil according to the seasonal temperature to achieve the appropriate softness and hardness.

[0045] S22. Water Dough: Pour appropriate amounts of water and oil into a dough mixer and mix well. Add flour and whole wheat flour to form a dough. Divide and set aside. The water dough should be smooth, non-sticky, and of the right firmness for easy handling. When making, adjust the amount of water according to the seasonal temperature to achieve the desired firmness.

[0046] S23. Wrap the pastry: Wrap the prepared pastry with water in a ratio of 0.5:1. Let it rise for 15 minutes. When wrapping the pastry, ensure that the pastry is completely enclosed in the water, leaving no exposed area, to prevent uneven rolling.

[0047] S24. Making the Dough: When making by hand, roll the proofed puff pastry dough into a thin sheet using a rolling pin. Then, make a small hole in the center of the dough sheet. Roll the dough from the center of the hole outwards into a closed, long tube. Knead it into even, thin strips. Cut it into standard cylindrical strips with a knife. Cover with plastic wrap to prevent the surface from drying out, which would hinder preparation. Let it rise for 15 minutes and set aside. When rolling the dough, apply even pressure to prevent it from flaking. When rolling, roll it tightly to prevent it from unraveling when kneaded. Ensure it is smooth and even, with the right amount of firmness.

[0048] When making the machine, roll the proofed pastry dough into a rectangular shape with a rolling pin, then fold it into three square strips, and let it proof for 15 minutes for later use.

[0049] S3. Filling preparation

[0050] First, weigh all the raw and auxiliary ingredients. Then, pour the sweetener and oil into the dough mixer and add an appropriate amount of water to mix thoroughly. Then, add the cooked noodles and the auxiliary ingredients and mix thoroughly. The mixing time should not be too long. The finished filling should have a uniform distribution of ingredients, the desired color, aroma, and flavor, and no odor. Knead it into a ball by hand and gently knead it to loosen it.

[0051] S4, filling and shaping

[0052] S41. When making by hand, separate the long dough from the dough strips. Press the dough into round pieces, add the filling, and form into round cakes. Press and shape them, then pat them into shape using a special tool. Be gentle when patting, otherwise the semi-finished product will easily deform. When wrapping, use a ratio of 1 part dough to 1.5 parts filling. Remove any excess dough before closing the cake. After forming, the cake should have a smooth surface and uniform size. When cut with a knife, the dough should be thin, the filling evenly distributed, and not sagging.

[0053] When the machine is forming, the rectangular long strips of dough are pressed into long thin slices by a dough pressing machine, placed on a puff pastry forming machine, and formed into dough embryos with an average weight of 59 grams.

[0054] S42. Sesame Seed Coating: There are two methods for manual semen coating: shaking and dipping. Shaking is a traditional technique. First, soak the peeled sesame seeds in cold water until they swell. Drain and drain. Then, pour an appropriate amount into a round dustpan and place the dough pieces in it, evenly arranging them side by side. Pull the dustpan flat with a slight tilt, moving it in a circle. Repeat this process until one side of the dough pieces are coated with sesame seeds. Turn it over and shake it to coat the other side. Dipping involves evenly placing the dough pieces on a flat plate, brushing them with syrup (one part maltose syrup to one part water, stir well), then knocking them into another flat plate containing peeled sesame seeds. Brush them with syrup again, flip them over, and pat them with a special tool. The sesame seeds should be firmly coated and the surface should be smooth.

[0055] The hemp is machine-sanded on a hemp-sanding machine.

[0056] S5. Baking: Place the decorated semi-finished products neatly on the baking tray, spacing them evenly and preventing them from sticking to each other, to facilitate baking and coloring. Raise the temperature of the rotary oven to 285°C, bake for about 16 minutes, and remove to cool. When baking, the oven temperature should be pre-raised to the specified temperature range, and then adjusted appropriately according to the season and power load, generally between 1-2°C; when baking, pay attention to observation to prevent burning, and keep relevant records. In particular, pay attention to the temperature in the oven not being too high or too low, otherwise it will affect the product quality. After baking, it has the desired color, aroma, and taste, without burning, dents, or exposed fillings, and meets the appearance requirements of the product standard. The double sesame cake is plump in shape and golden in color, without any greenish color, indicating that it is cooked through.

[0057] S6. Cooling: Remove the baked double sesame cakes from the oven and place them in a dedicated food cart for cooling in the cooling room. Cooling time should be no less than 12 hours at room temperature. Pay special attention to cooling the core of the cake to room temperature to ensure that the product maintains its quality within its shelf life.

[0058] S7. Packaging: Handle the product with care during packaging to prevent any debris from falling, which may affect the product's appearance. Remove any burnt or irregular products and store them separately.

[0059] S8. Inspection: Quality inspectors will conduct random sampling inspection on packaged products in accordance with product standard requirements. Only after passing the inspection will a certificate of conformity be issued before the products can be released from the factory for sale.

[0060] Through the improvement of the double sesame cake formula and preparation method, the technical effect analysis is carried out from multiple aspects, as follows:

[0061] 1. Improved nutritional value

[0062] 1. Macronutrient Optimization

[0063] High-quality fats: Cold-pressed flaxseed oil (ω-3 fatty acids), coconut oil (medium-chain fatty acids), and anhydrous butter (CLA) replace traditional refined oils, significantly increasing the proportion of unsaturated fatty acids and reducing the risk of trans fatty acids.

[0064] Low GI carbohydrates: The combination of coconut flower sugar / erythritol, honey and monk fruit sugar reduces the glycemic index (GI) from 75+ to below 50, making it suitable for people with sensitive blood sugar.

[0065] High protein and high fiber: Complex grains (oats, quinoa, coix seed) and chia seeds increase the dietary fiber content to 6g / 100g and the protein content by 20%.

[0066] 2. Micronutrient fortification

[0067] Minerals: Whole wheat flour, quinoa flour, and black wolfberry powder are rich in iron, zinc, and magnesium; pumpkin seeds supplement zinc.

[0068] Antioxidants: Black wolfberry (anthocyanidin), blueberry freeze-dried powder (proanthocyanidin), and lutein esters work synergistically as antioxidants.

[0069] 2. Functional food supplements

[0070] 1. Targeting health needs

[0071] Cardiovascular protection: ω-3 (flaxseed oil) + lutein esters reduce vascular inflammation and lower cholesterol.

[0072] Intestinal health: β-glucan in chia seeds + oat flour promotes the proliferation of probiotics.

[0073] Eye protection and anti-aging: Lutein ester + blueberry powder relieves visual fatigue, black wolfberry fights free radicals.

[0074] Double replenishment of Qi and blood: red date powder + longan meat + yam powder improve anemia and spleen deficiency.

[0075] 2. Population adaptability

[0076] Diabetes-friendly (low GI sweetener), fitness people (high-protein whole grains), middle-aged and elderly people (eye protection + calcium supplement combination).

[0077] 3. Comparison of health benefits

[0078] index Traditional recipe Improved formula trans fatty acids ≤0.3g / 100g Close to 0 Dietary fiber 2g / 100g 6g / 100g ω-3:ω-6 ratio 1:20 1:4 (more balanced) Additive dosage Potassium sorbate + calcium propionate Only natural preservatives

[0079] 4. Process Innovation

[0080] Synergistic effect of raw materials: yam powder combines with oil to form a gel structure, reducing oil leakage from the filling; chia seeds form a mucous membrane after absorbing water, improving the adhesion of the filling and reducing cracking.

[0081] Nutrition retention process: low temperature baking (150℃) protects the activity of flaxseed oil ω-3 and lutein; black wolfberry powder is added later to avoid thermal degradation of anthocyanins.

[0082] The technical solution of the present invention achieves the transformation from high-sugar and high-fat snacks to functional baked foods while retaining the crispy taste of traditional double sesame cakes through the scientific combination of functional ingredients and oil / sugar replacement strategies, covering the health needs of multiple age groups.

[0083] The embodiments of the present invention are described in detail above, but the present invention is not limited thereto. Various changes can be made within the scope of knowledge possessed by those skilled in the art without departing from the spirit of the present invention.

Claims

1. A double sesame cake, characterized in that: Including skin, crisp and filling; The leather material includes flour 12-13kg, whole wheat flour 12-13kg, oil 5-7kg, sweetener 1-3kg, maltose 2-3kg, flavoring 0-0.02kg, calcium propionate 0.01-0.03kg and water 17-18kg; The crisp material includes 24-26kg of flour and 11-13kg of fat; The filling includes 16-17kg of cooked flour, 14-16kg of sweetener II, 6-8kg of oil III, 15-25kg of compound grains, 7-8kg of peanut kernels, 11-13kg of sesame kernels, 2-4kg of green and red shredded vegetables, 1-2kg of diced melon, 1-2kg of diced orange, 0.4-0.6kg of orange powder, 2-4kg of walnut kernels, 4-6kg of melon seed kernels, 0.5-1.5kg of pumpkin seeds, 0.03-0.05kg of calcium propionate, 1-2kg of sugar rose, 1-3kg of chia seeds, 4-6kg of yam powder, 0.5-1.5kg of black wolfberry powder, 1.5-2.5kg of red date powder and 0.5-1.5kg of longan meat.

2. The double sesame cake according to claim 1, characterized in that: Including skin, crisp and filling; The leather material includes 12kg of flour, 12kg of whole wheat flour, 5kg of oil, 1kg of sweetener, 2kg of maltose, 0kg of flavoring agent, 0.01kg of calcium propionate and 17kg of water; The crisp material includes 24kg of flour and 11kg of fat; The filling includes 16kg of cooked flour, 14kg of sweetener II, 6kg of oil III, 15kg of compound grains, 7kg of peanut kernels, 11kg of sesame kernels, 2kg of green and red shredded vegetables, 1kg of diced melon, 1kg of diced orange, 0.4kg of orange powder, 2kg of walnut kernels, 4kg of melon kernels, 0.5kg of pumpkin seeds, 0.03kg of calcium propionate, 1kg of sugar rose, 1kg of chia seeds, 4kg of yam powder, 0.5kg of black wolfberry powder, 1.5kg of red date powder and 0.5g of longan meat.

3. The double sesame cake according to claim 1, characterized in that: Including skin, crisp and filling; The leather material includes 13kg of flour, 13kg of whole wheat flour, 7kg of oil, 3kg of sweetener, 3kg of maltose, 0.02kg of flavoring agent, 0.03kg of calcium propionate and 18kg of water; The crisp material includes 26kg of flour and 13kg of fat; The filling includes 17kg cooked flour, 16kg sweetener, 8kg oil, 25kg compound grains, 8kg peanut kernels, 13kg sesame kernels, 4kg green and red shredded vegetables, 2kg diced melon, 2kg diced orange, 0.6kg orange powder, 4kg walnut kernels, 6kg melon seed kernels, 1.5kg pumpkin seeds, 0.05kg calcium propionate, 2kg sugar rose, 3kg chia seeds, 6kg yam powder, 1.5kg black wolfberry powder, 2.5kg red date powder and 1.5kg longan meat.

4. The double sesame cake according to claim 1, characterized in that: Including skin, crisp and filling; The leather material includes 12.5kg of flour, 12.5kg of whole wheat flour, 6kg of oil, 2kg of sweetener, 2.5kg of maltose, 0-0.01kg of flavoring agent, 0.02kg of calcium propionate and 17.5kg of water; The crisp material includes 245kg of flour and 12kg of fat; The filling includes 16.5kg cooked flour, 15kg sweetener, 7kg oil, 20kg compound grains, 7.5kg peanut kernels, 12kg sesame kernels, 3kg green and red shredded vegetables, 1.5g diced melon, 1.5kg diced orange, 0.5kg orange powder, 3kg walnut kernels, 5kg melon seed kernels, 1kg pumpkin seeds, 0.04kg calcium propionate, 1.5kg sugar rose, 2kg chia seeds, 5kg yam powder, 1kg black wolfberry powder, 2kg red date powder and 1kg longan meat.

5. The double sesame cake according to claim 1, characterized in that: Oil one is set to cold-pressed linseed oil or camellia oil; oil two is set to anhydrous butter; oil three is set to coconut oil.

6. The double sesame cake according to claim 1, characterized in that: Sweetener one is set to coconut flower sugar or erythritol; sweetener two is set to honey and monk fruit sugar in a ratio of 1:

1.

7. The double sesame cake according to claim 1, characterized in that: The complex grains are set to oatmeal powder, quinoa powder and coix seed powder in a ratio of 1:1:

1.

8. The double sesame cake according to claim 1, characterized in that: The filling also includes 1 kg of blueberry freeze-dried powder and 0.05 kg of lutein ester microcapsules.

9. The process for preparing double sesame cake according to claim 1, characterized in that: Here are the steps: S1. Raw material processing; S2, kneading dough and making leather; S3, filling preparation; S4, filling and shaping; S42, Shang Ma; S5, baking; S6, cooling; S7, packaging; S8. Inspection.