蔓越莓酸柑豆蓉冰皮月饼 Cranberry Mugbean Paste snow skin with lime zest

将友爱蔓越莓豆蓉馅加入酸柑茸拌匀，分割成每粒75-80 克。 Mix Yu-Ai cranberry mugbean paste with grated lime zest. Shape into small balls of 75-80g each.

将糕粉及糖粉过筛入盆内，加入白油混合成糠状。 Sift “koh fun”& icing sugar into a mixing bowl. Mix in shortening until mixture resembles breadcrumbs.

慢慢加入冰水搅拌成不黏手软面团。加入酸柑茸和红色素， 搅拌成云石状。 Add in cold water gradually to form a soft & pliable dough. Knead in grated lime zest & mix in red food colouring to get a marble effect

将冰皮分成70-75克一份，包入一份友爱蔓越莓豆蓉馅料。 Scale crystal skin into 70-75g portions. Wrap skin over the Yu-Ai cranberry mugbean paste filling.

在月饼模型中撒粉，压入冰皮月饼 Dust mooncake mould with a little ‘koh fun’. Press dough into mould

压实后轻敲扣出。 knock the mould against chopping board to dislodge the mooncake.