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比起傳統的冰皮月餅，我更喜歡冰皮月餅，薄薄的冰皮透露着隱隱約約的豆沙餡，晶瑩剔透，咬下去，是煙韌的外皮，包裹着順滑甜甜的豆沙餡。在傳統中式月餅中，是無法品嘗這清新的口感。
冰皮月餅，不管是製作方法，還是內餡的選擇，通通變化多端。豆沙餡可以自家製，也可以買預先包裝好的餡，同樣，冰皮外皮可以自家製，也可以買預拌冰皮粉。內餡的選擇便更多了，這次，我做了兩種豆沙餡，綠豆餡和白豆餡，再分別做出原味綠豆餡，朱古力綠豆餡，鹹蛋黃白豆餡，焦糖抹茶白豆餡，四種變化，夠多了吧。
冰皮月餅
綠豆餡(成品約240g):
開邊綠豆 120g
油 20g
白砂糖 40g (正常甜度: 80g)
白豆餡(成品約240g):
白鳳豆 120g
油 30g
白砂糖 40g (正常甜度: 80g)
朱古力軟心綠豆餡 (6個)
75%黑朱古力 15g
淡忌廉 15ml
綠豆餡 120g
可可粉 2 tsp
原味綠豆餡 (4個)
綠豆餡 100g
焦糖抹茶白豆餡 (6個)
白砂糖 20g
水 5ml
淡忌廉 15ml
白豆餡 120g
抹茶粉 1 tsp
鹹蛋黃白豆餡 (4個)
鹹蛋黃 2個
白豆餡 72g
冰皮外皮
糯米粉 65g
澄麵 35g
粘米粉 45g
白砂糖 25g
煉奶 40g
全脂牛奶 205ml
油 40ml
手粉 即熟糯米粉 25g
Snow skin Mooncake
Mung bean filling (produce 240g)
Mung bean (halved and spilted) 120g
Oil 20g
Granulated sugar 40g (Normal sweetness:80g)
Sword bean filling (produce 240g)
Sword bean 120g
Oil 30g
Granulated sugar 40g (Normal sweetness:80g)
Chocolate mung bean filling (6 pieces)
75% Dark chocolate 15g
Whipping cream 15ml
Mung bean filling 120g
Cocoa powder 2 tsp
Original mung bean filling (4 pieces)
Mung bean filling 100g
Caramel matcha sword bean filling (6 pieces)
Granulated sugar 20g
Water 5ml
Whipping cream 15ml
Sword bean filling
Matcha powder 1 tsp
Salted egg yolk sword bean filling (4 pieces)
Salted duck egg 2
Sword bean filling 72g
Snow skin
Glutinous rice flour 65g
Wheat starch 35g
Rice flour 45g
Granulated sugar 25g
Condensed milk 40g
Whole milk 205ml
Oil 40ml
Cooked glutinous rice flour for dusting 25g
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