奥利奥芝士冰皮月饼 Oreo Snow Skin Mooncake

锅中放入100毫升水加入蝶豆花煮沸即可熄火，待凉备用。In a pot, bring 100ml of water to a boil and add the butterfly pea flowers. Remove from heat once boiled, and let it cool. Set aside.

将冰皮材料A过筛，混合均匀，加入冰水搓成面团，分成两份，其中一份加入蝶豆花冰水做成蓝色冰皮，盖上保鲜膜防止面团干裂，置旁备用。Sift together the ingredients for Snow Skin A and mix until evenly combined. Add ice water and knead into a dough. Divide the dough into two portions. Add the butterfly pea flower water to one portion to create blue-colored dough. Cover with plastic wrap to prevent drying, and set aside.

奶油芝士加入糖稍微打发，加入奥利奥饼干碎混合均匀，分成25克一个小圆球，冰箱冷藏至少1小时定型。Beat the cream cheese with the sugar until slightly fluffy. Add the crushed Oreo cookies and mix well. Divide the mixture into 25g portions and roll each into a small ball. Refrigerate for at least 1 hour to set.

冰皮白色与蓝色合成25克一个，擀成圆形，包入冷藏好的奶油芝士馅料，捏紧收口，放入熟糯米粉里滚一圈，放入已经撒上糕粉的模具里按压取出，放冰箱冷藏30分钟就完成。Combine 25g of the white and blue doughs, and roll them out into a circle. Wrap the chilled cream cheese filling inside, pinching the edges to seal. Roll the filled dough in cooked glutinous rice flour, then press it into a mooncake mold dusted with flour. Remove from the mold and refrigerate for 30 minutes before serving.