Aiming at the problems of low quantitative accuracy, inconsistent molding, high labor intensity and low production efficiency in the process of manually making brown sugar crisp. First, this study analyzes the process of manually making brown sugar crisp. Then, the production process of brown sugar crisp is systematically divided into four steps: quantitative feeding of dough agent, quantitative feeding of brown sugar, wrapping of brown sugar with dough agent, and forming of brown sugar pastry. Based on this process flow, using the modular design idea, the four core modules of the dough agent quantitative feeding device, the brown sugar quantitative feeding device, the mixing device and the forming device are designed separately. In this process, not only the independent design of the four modules is completed, but also the automatic quantitative production machine for brown sugar crisp is assembled, and the three-dimensional model of the whole machine is constructed simultaneously through design calculations and selection of standard components. The designed automatic quantitative production machine for brown sugar crisp can provide theoretical guidance and technical support with practical value for the automatic quantitative feeding of dough agent and brown sugar as well as the production of automatic molding prototype of brown sugar pastry.