編者按：冰皮月餅底本從香港傳過來的。20世紀80年月，冰皮月餅約已在喷鼻港的市場出卖，但在噹時也只要一傢餅店推出。叫“冰皮月餅”的重要起因是它違反傳統月餅的制造方法。果一切傳統月餅皆是由糖漿做皮，顏色是金黃色。而冰皮月餅的局部本料是糯米，做成的月餅中觀呈白色的，是在冷凍箱裏保留，卖賣時保留在冷藏裏。
不必烤箱也能做月餅：手工便宜冰皮月餅
Ingredients ：资料：
50g Short grain rice powder50克 粘米粉
110g Wheat starch110克 小麥澂粉
80g Caster sugar80克 細沙糖
80g Sweetened condensed milk80克 煉乳
400ml Unsweetened condensed milk400毫降 淡奶
60g Shortening60克 白油
3g Unsweetened cacao powder3克 可可粉
500-600g Bean paste500-600克 荳沙餡
2 tbsp Glutinous rice powder2大勺 糯米粉
Method:月餅做法：
Stir together rice flours, wheat starch, sugar, sweetened and unsweetened condensed milk in a bowl. Steam the mixture for 30 minutes on high heat. Remove and cool briefly aside. Rub in the shortening and mix until the dough is smooth and soft。糯米粉，粘米粉，小麥粉，細糖，煉乳跟浓奶放进盆裏，攪拌均勻後旺水蒸30分鍾摆布。掏出稍晾涼半晌，参加白油揉成润滑柔軟的團狀。
Divide the dough into two portions and divide one of them again into half. Mix cacao powder with one and matcha with the other until bined. Divide each flavour of dough into 28 portions. Prepare the filling too into 28 portions. Microwave two tablespoons of glutinous rice powder with strong heat for about 1 minute until cooked。里團勻分成兩份，此中一份再分兩小份。1小份插手可可粉揉成淡咖啡色可可餅皮，别的1小份插足抹茶粉揉成綠色抹茶餅皮。將3種分歧顏色的餅皮各分红28份，荳沙餡也分成28份。2年夜勺糯米粉用微波強火熱1分鍾至生成為脚粉。
Dust the mooncake mould (50-63 grams) and tap to remove excess rice flour. Take one portion from each 3 colours of dough and bine them into a round. Flatten out the dough and center the filling. Seal and shape into a ball. Lightly coat the surface with prepared cooked glutinous rice flour. Press each into mooncake mould and then push lightly out on a serving plate. Cover tightly with plastic film and chill for 1-2 hours。灑些熟糯米粉正在月餅模型內(巨细50-63克)，拍出过剩的粉。每種顏色的餅皮各与1份粘分解圓，按扁後放上1份荳沙包緊，支心後搓圓。名义拍上薄薄一層熟糯米粉，进模型壓好成型，推出放在盤子，蓋上保尟膜热躲1-2小時便可食用。
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