Hydroxypropyl distarch phosphate, milk powder, sorbitol, maltodextrin, vanilla flavor, corn starch gum.
store in cool dry place
Makes: Appx 20 pcs - Using 50g mold 1. Mix powdered sugar (20g) with concentrated snow skin powder (200g) until well combined. (Total of powdered sugar and snow skin powder is 220g) 2. Pour cold water (280g) into the snow skin powder mixture (220g) and stir into a dough, then add vegetable oil/shortening (10g) and mix slowly until evenly combined. 3. Divide and shape the skin to filling ratio at 1:1 (basic ratio), or adjust to 4:6 (advanced ratio). 4. Store the finished mooncakes in the freezer or refrigerator.