Ice pumpkin mooncake

IT'S THE MOST HARD WOUND, BOTH ICE AND RICE. IT CAN'T BE STORED, ROOM TEMPERATURE DROPS ON THE NEXT DAY, AND IT'S HARD OR EVEN CRACKING, MUCH LESS AFRAID TO FREEZE. "DOESN'T YOUR COLD TURN HARD?" IT'S BEEN A LONG TIME SINCE I'VE HAD THE COURAGE TO TRY THE ICE SKIN AND THE RICE. WHAT'S THE TASTE? MAYBE IT'S NOT HARD, IS IT? IN ANY CASE, IT IS OBVIOUS THAT IT WOULD BE MUCH LESS EXPENSIVE TO USE THE PERMAFROST DIRECTLY. TRY IT. WITHOUT PRE-FEEDING, THE MINIMUM OPERATIONAL CAPACITY WAS USED TO PERFORM THE EXERCISE, OR THE AMOUNT OF PASTRY MATERIAL WOULD HAVE BEEN FOLDED INTO IT. AS A STEP, MATERIAL A: SUGAR POWDER IS MIXED WITH WATER, WHICH IS QUICKLY DISSOLVED IN WATER. NEXT, CIRCLE IT AROUND. - IT'S A LITTLE LUDICROUS. HOW IS THAT POSSIBLE? THEN WHY DON'T YOU RUN AROUND? SKIP, PROCEED WITH THE NEXT STEP AND ADD MATERIAL B: RICE POWDER AND WHITE OIL, TO SMOOTH. FIRST, POUR INTO THE RICE POWDER, AND MIX IT, AND MAKE IT STRONGER. IT'S JUST A THIN PASTE. CORN OIL OR BUTTER CAN'T TURN IT INTO A PASTA, CAN IT? NO WHITE OIL, NO PROOF. THE FIRST EXERCISE FAILED. SECOND, CHANGE THE ORDER OF OPERATION BY MIXING THE SUGAR POWDER WITH THE RICE POWDER, REJECTING THE ORIGINAL AMOUNT, ADDING WATER, AS APPROPRIATE, AND FINALLY ADDING OIL. LOOKS LIKE IT COULD BE A NOODLE, BUT IT'S LOOSE AND IT'S NOT STICKY. PUMPKIN PIE IS SUPPOSED TO BE MORE PROPORTIONATE. HOWEVER, THERE ARE NO PUMPKIN MOLDS, AND IT TAKES TIME TO CARVE THEM OUT IN ONE HAND, TO PACK THEM AND TO PRINT THEM。