Frozen moon cake powder, commonly known as ready-mixed powder, is a kind of powder made of glutinous rice flour as raw material, with sugar, non-dairy powder, sodium proteinate and so on. Can be home-made, generally speaking, glutinous rice flour, sticky rice flour, cooked noodles, white sugar and other raw materials can be made. White oil needs to be added when making at home, but it is not necessary to add white oil to the premixed powder of industrial ice skin.

Frozen moon cake powder is often called frozen moon cake ready-mixed powder, and its shelf life is about 1 year. Commercial ones do not need to be steamed or seasoned, which is more convenient and faster than homemade ones. The moon cakes made of high-quality pre-mixed powder with ice skin are crystal clear and Q-shaped, with delicate and smooth taste, more time-saving operation, low oil, low sugar and low heat, and delicious and healthy to eat.

Making skills of ice-covered moon cakes

1, after the ice skin is steamed, it should be completely cooled before filling, otherwise it will stick to your hands. After the ice skin is cooled, stick a proper amount of cake powder on your hands to solve the problem of sticking your hands. If it is still sticky after cooling, it may be that the bowl is not covered with plastic wrap during steaming, resulting in too much water or that the ice skin is not fully steamed, resulting in stickiness.

2. Sticky rice flour is rice flour. Compared with glutinous rice flour, sticky rice flour is not sticky, which can avoid the taste of ice crust being too soft and glutinous. Wheat starch, also known as clear noodles, 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.

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 iced moon cake.