Abstract:The production process of Cantonese mooncake with perilla fillings was optimized by orthogonal experiments.The results showed that the optimum process conditions were as follows ：corn germ oil 9.5 g，maltsyrup 28 g，baking soda 0.375 g，cake flour 29.5 g，basic filling 145 g，oatmeal 10 g，perilla in crust 8 g， perilla in fillings 20 g，baking temperature surface 200 ℃/bottom 180 ℃，baking time 20 min.