Sift the flour and icing sugar in a mixing bowl. Gently rub the shortening into the flour mixture, combining until the mixture resembles coarse bread crumbs. If using food coloring, add drops into the cold water. Mix in the cold water about 1 tsbp at a time and knead dough until soft dough forms. You may need slightly less water or slightly more so don't pour it all in at once. It's best to knead the dough with your hands so that it comes together. The dough should be soft and malleable. Make sure you work with the dough right away because it gets hard and dry if it sits out.

Divide dough, depending on size of mooncake molds. The ratio should be 1 part dough, 2 parts filling. So for a 100g mooncake, you would weigh out 30 grams of dough and 70 grams of filling.

Flatten the ball of snow skin and roll out until you get a thin circle. Place the ball of filling in the center of the dough and seal the filling with the snowskin dough. If there are any holes in your dough, make sure to smooth them out. Put the seam-side part of the ball into the mold and pack it in gently (the folded bunched up section will get flattened and shaped by the face plate). Flip it over onto flat surface. Press down on the lever hard so that the mooncake shape is formed and the face plate makes imprint. Then squeeze to release and mooncake. Repeat with remaining dough. Chill for 6 hours before serving. Keep uneaten ones in the fridge.