The hand powder for making ice-covered moon cakes is cake powder. Cake flour is a kind of processed flour (also known as Chaozhou flour), mainly glutinous rice flour which is fried and ground into fine powder. The powder is loose, generally clean and white, with strong water absorption, and will stick when it meets water. The products are soft, slippery and sticky, and are mostly used in Cantonese snacks, moon cakes and water cakes.

Extended information:

Cooking skills of frozen moon cakes;

1. After the ice skin is steamed, it should be completely cooled before filling, otherwise it will stick to your hands. It is normal for the ice skin to stick to your hands after cooling, and it can be solved by touching the right amount of cake powder on your hands. If it is still sticky after cooling, it cannot be operated. It may be that there is too much water when the bowl is steamed without plastic wrap, or it may be that the ice skin is not steamed enough to cause stickiness.

2. Sticky rice noodles are rice noodles. Compared with glutinous rice flour, sticky rice flour is not sticky, which can avoid the feeling that the crust is too soft and sticky. Wheat starch, also known as bearing surface, can not only make the ice skin look more transparent, but also increase the toughness of the ice skin, so it is not recommended to replace it with other starches. Unless you really can't buy wheat starch, you can use corn starch instead.

3. When operating, don't touch too much cake powder on your hands and in the moon cake mold, otherwise it will affect the appearance of the ice-covered moon cake.