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.