1, prepare 220g of pre-mixed powder, 240g of milk, 3g of red rice flour and 3g of matcha powder for iced moon cakes.

2. Because we want to make moon cakes in three colors, we have to divide the milk and the pre-mixed powder into three parts. Heat the milk to ensure that the temperature is above 85 degrees. 3. Add 3 grams of matcha powder to one third of the milk to turn it into green milk.

4. Add 3 grams of red rice flour to the last third of the milk to become pink milk.

5. Pour the three colors of hot milk into three bowls of ready-mixed powder, mix them into cotton wool with chopsticks, and then knead them into a ball by hand (adding a little butter will make the dough more round, and this time I insist on the concept of healthy and less oil, so I didn't add softened butter).

6. Divide the stuffing into 30g portions and knead them for later use.

7. Prepare the required dies and flower pieces. Brush a thin layer of cooked powder inside the flower pieces and molds or directly use this ready-mixed powder. Without dough coating, it will stick to the molds.

8. Roll the crust dough into a circle, put the white dough into the homemade mung bean paste stuffing, and tighten it downwards;

9. Put the wrapped ball into the mold, buckle it upside down on the panel, press it three times at a high speed, and then gently lift the mold, and a simple moon cake will be finished.