给你发一个英文版的，再发一个中文版的，你自己对照一下哦，希望能够帮到你，满意请给好评哦~
Crisp phyllo method: 1, big bag materials to 5 kg to calculate, do 12 per kilogram mooncakes。
   Before dispatch the leather into the dough。 Leather face mass of 1。6 kg, pastry 0。775 kg。 Fold cake into leather, with a rod of roller surface pressure into a book of leather (0。
  67 cm)。 Roll into a round shape rules, cut into ten pieces with a knife and then at one end of the small billet to fold inside knead along the slit, press flat into a pancake shape, with the palm can be filling。
  
Key points: after pastry bag into the skin, should not be when the rod surface roll thin roll is too short, too narrow, in order to avoid uneven skin crisp, affect the quality。
  
2, small crisp phyllo method: method and pastry dough with parcel crisp phyllo method。 Leather with pastry material can be divided into 10 small pieces and fold cake one by one into skin, volume discount is formed after the rod surface flattening, reoccupy hand pressed flat into a pancake shape can be filling。
  
3, filling: according to the formula and mix well, rub it thoroughly moisturize。 The following paste should be prefabricated into semi-finished products:
(1) pine nuts jujube paste: first will go nuclear, wash, steaming rotten black ground into mud。
   Sugar into the pot with water, heated to melt into the syrup, concentration to use chopstick to pick out the wire for the moderate, then add the jujube paste, oil, pine nuts, mix well, to not glue the hand。
  
(2) clean water sand, red bean 9 kg, sugar 15 kg, caramel 1。5 kg, 2。5 kg of oil source, water 3 kilograms, saute with red bean paste。
  
(3) the lard oil sand, red bean bean paste and water used in the manufacturing method is the same。 The specific method: bean paste with sugar, lard, rose, osmanthus to serve。
  
4, filling: first take red bean paste pressed thin crisp the skin, and then take the mixture at the same time, such as lard, osmanthus package into meringue。
  
5, molding: good package, after filling in the meringue pincer-like device type above pad of paper, pressure billet into 1。
  67 cm thick flat cakes, each 90 grams, in the green cover in a variety of moon cakes again the name of the seal。
Green push charging in 6, baking, moon cakes, and the temperature kept at 240 ℃ or so, after waiting for the moon cake shape the pattern of the appropriate cooling, fire requirements consistent from top to bottom, bake for 6 to 7 minutes ripe, wait for after cold footwall。
  
　1、大包酥酥皮制法：用料以5公斤计算，每公斤做12只月饼。先将皮料调成面团。制皮面团1。6公斤， 油酥面团0。775公斤。将油酥包入皮料，用滚筒面杖压成簿皮(0。67厘米)。卷成圆形条条，用刀切成10块，再将小坯的两端，沿切口处向里边折捏，用手掌揿扁成薄饼形，就可包馅。
  
　　要点：油酥包入皮内后，用面杖擀薄时不宜擀的太短、太窄，以免皮酥不均匀，影响质量。
　　2、小包酥酥皮制法：面团和油酥面团制法同大包酥酥皮制法。将皮料与油酥料各分成10小块，将油酥逐一包入皮中，用面杖压扁后卷折成团，再用手掌揿扁成薄饼形即可包馅。
  
　　3、制馅：根据配方拌匀，揉透滋润即可。下列馅需预制成半成品：
　　（1）松子枣泥：先将黑枣去核、洗净、蒸烂绞成碎泥。糖放入锅内加水，加热溶化成糖浆，浓度以用竹筷能挑出丝为适度，然后将枣泥、油、松子加入，拌匀，烧到不粘手即可。
　　（2）清水洗沙：赤豆9公斤，砂糖15公斤，饴糖1。
  5公斤，生油2。5公斤，水3公斤，制法与豆沙馅同。
　　（3）猪油夹沙：所用的豆沙与清水豆沙制法相同。具体制法：将豆沙与糖、猪油丁、玫瑰花、桂花拌匀即可。
　　4、包馅：先取豆沙馅揿薄置于酥皮上，再取猪油丁、桂花等混合料同时包入酥皮内。
　　5、成型：包好馅后，在酥皮封口处贴上方型垫纸，压成1。
  67厘米厚的扁形月饼坯，每只90克，再在月饼生坯上盖以各种名称的印章。
　　6、烘烤：月饼生坯推入炉内，炉温保持在240℃左右，待月饼上的花纹定型后适当降温，上下火要求一致，烤6～7分钟熟透即可出炉，待凉透后下盘。

  Making of MooncakesMethod:Divide your dough into even pieces of 40g each。 Roll the dough into a ball and flatten out with your hand。
   Weigh the lotus seed paste。 If you like the yolk of salted eggs, you can insert one in the centre。 Place the filling in the middle of the flat dough and slowly wrap around it。
   Seal the edges and roll dough lightly between your palms until the filling is hidden。 Dust mould lightly with flour。 Press dough ball into the mooncake mould。
   Knock the mould against the table to dislodge the mooncake。 Bake in a preheated oven at 180 degrees C for 10 minutes。 Remove and leave to cool for 5 minutes。
   Brush on beaten egg glaze。 Return to bake for another 10 minutesor till golden。（诚心为您回答，希望可以帮助到您，如果您对答案满意，请点击“好评”，嘿嘿，有问题还可以追问我噢！赠人玫瑰，手有余香。
  好人一生平安）。