Ice-crust mooncake mix 200g

Boil 220g

Salad oil 20g

Fruit flavored powder (each flavor) 5g

Filling (each flavor) 100g

Latex gloves

How to make ice-crust mooncakes

Boil the water and add it to the stainless steel pot. Pour the water into a stainless steel bowl, add the salad oil and mixing powder, stir until there is no dry powder, cool for 3 minutes

Wear gloves and start kneading, you can do it directly in the bowl, kneading for a few minutes behind the elasticity will begin to be very glossy, covered with a lid to rise for 20 minutes.

While the dough is rising, prepare the filling to your liking, 25 grams per piece, I used a 1:1 ratio to fit perfectly into the skins. Knead each filling and set aside.

When the dough is ready, divide it into 4 equal portions of 100 grams, one of which is 125 grams, and then knead each 100 gram portion of the fruit flavor before placing it in a bowl.

Take out 100 grams, weigh again, 25 grams each, knead round and flatten, about as big as the dumpling skin, put the prepared filling into the skin, in the left hand tiger's mouth position, slowly push upward until all wrapped.

Install the mold, slightly touch the salad oil in the mold, (I used a small bowl with 20 grams of oil, began to pour into the basin, the bottom of the bowl there will be some did not pour in, these oil will be enough.) Put the smooth side of the moon cake on the top, the closing position down, gently tucked into the mold, put the panel to press, do not use too much force, if the force is large surface will be squeezed into the mold seam.

After unmolding, seal it well and refrigerate it for better taste.