Finished moon cakes need to be cooled before they can be sealed and packaged. However, the shelf life of moon cakes will not be too long, usually around three months. Therefore, even vacuum packaging should be eaten in time.

Matters needing attention in making iced moon cakes:

1, after the ice skin is steamed, it should be completely cooled before filling, otherwise it will stick to your hands. The steamed ice skin must be heated and stirred well. I'm afraid I can't wrap it. I can put less stuffing.

2. Sticky rice noodles are rice noodles. Compared with glutinous rice flour, sticky rice flour is not sticky, which can avoid the taste that the ice skin is too soft and sticky.

3, wheat starch, also known as noodles, can not only make the ice skin look more transparent, but also increase the toughness of the ice skin.

The correlation is as follows:

As a Mid-Autumn Festival food, frozen moon cakes originated in Hong Kong in 1980s. After 1989 launched the world's first "frozen moon cake", it became the sales myth of the moon cake festival. Today, Daban frozen moon cakes are still the old brand of moon cakes in Hong Kong.

Traditional moon cakes are mainly made of lotus seed paste and salted duck egg yolk and baked with flour. Because lotus seed paste needs a lot of cooking oil, it tastes quite greasy, while traditional moon cakes are made of syrup. At that time, moon cakes were oily and sweet, and gradually became an unpopular food for young people.

1989, Daban innovatively introduced ice-covered moon cakes, which are different from traditional moon cakes. Some raw materials of ice-covered moon cakes are glutinous rice. The ice skin just made at that time was not very particular about raw materials. Its skin is made of cooked glutinous rice flour, which will age, keep for a short time, crack and look ugly. The fillings are lotus seed paste and bean paste.