What should I do to make colored moon cakes with ice skin at home?

Ingredients: 250g of mooncake powder with ice skin? Porphyra floss stuffing 250g? 250g cold boiled water?

Accessories: fruit powder 50g? White oil 25g? 25 grams of rice flour

Steps:

Prepare ingredients

Heat in a clean pot, pour in sticky rice flour and stir-fry until cooked. (Used for demoulding)

Add the icing powder into the container, then add the cold boiled water and stir well. The ratio of powder to water is one to one.

In the process of stirring the ice skin powder, add the white oil three times and stir evenly.

After mixing, rub it into a ball by hand, seal it with plastic wrap, and put it in the refrigerator for one hour.

Add fruity powder to the crust powder and knead it again.

Divide the powdered sugar added with fruit powder into 70g small extruders. At the same time, the stuffing of laver floss is divided into 30g small extruders.

Take a small squeeze of powdered sugar and flatten it, then take a small squeeze of stuffing and put it in the middle.

Wrap it up and knead it into a moon cake ball.

Sprinkle a little fried sticky rice flour in the mold first to facilitate demoulding. Then put the moon cake dough into the mold and press it gently, and you can easily demould it.

The delicious moon cakes are ready, and they taste better after being put in the refrigerator. Frozen moon cake is a new Mid-Autumn moon cake product launched by Hong Kong Daban Bread Cake on 1989. The reason why it is called "ice-skinned moon cake" is mainly because it violates the traditional way of making moon cakes. The skin is made of glutinous rice flour and flour, and the stuffing is not only traditional lotus paste, but also fruit paste. Because there is no baking, the surface of the moon cake does not need to be oiled. Ice-covered moon cakes are similar in appearance to a glutinous rice moon cake in Vietnam.