Pastry chef Clarice Lam, whose family is Cantonese and originally from Hong Kong, handmade some special versions of the confections embossed with intricate designs that are traditionally prepared in two styles.
甜点大厨克莱莉丝·莱姆，她们一家是广东人，祖籍香港，用手工制作了一些特别版的月饼，上面装饰有双重纹样。
"Making mooncakes is a very labor-intensive process. Because of the special molds, I can only make literally one at a time," Lam told us. "My snowskin dough is made with various rice flours, wheat starch, milk, sugar and soy oil. It's then steamed and kneaded by hand."
“制作月饼是很费工夫的。因为这种特殊的模具，我一次真的只能做一个。”莱姆告诉我们说。“我的冰皮月饼是用不同的米粉，小麦糊，牛奶，糖还有豆奶做的。然后再拿去蒸，再用手揉。”
Then they are typically filled with various seed pastes and sometimes a whole salted duck egg yolk to represent the moon.
做好饼皮后再填入各种不同的馅，有的会放入一整个咸鸭蛋来代表月亮。
"My sweet baked dough is made with lots of honey so it has a nice crunch and chew," she said.
“我的甜面团里会加入蜂蜜，所以会有脆皮，会起酥”她说。
Lam created three specialty flavors at her restaurant Kimika in collaboration with its sister restaurant, Lotus + Cleaver.
莱姆在她自家的餐馆Kimika跟她的合作餐馆荷家一起设计出了三种特别的口味。
Her first flavor of the snowskin mooncake is made with coconut mochi butter cake, peanuts and crispy chicken skin.
她的第一种口味的冰皮月饼是用椰丝糯米黄油饼，还有花生和脆鸡皮。
The other snowskin mooncake is filled with mascarpone cream and a strawberry in the center.
其他的冰皮月饼则加入了马斯卡彭干酪，中间还加入了草莓。
Finally, her traditional baked mooncake features a marzipan-enveloped fig.
最后是一种传统烤制的月饼，上面有杏仁蛋白糖做的无花果。
"Because the process is so labor intensive, most people will buy boxes of mooncakes at the Asian market," Lam said.
“因为制作过程过于繁琐，大部分人都会直接去亚洲市场买一箱一箱的月饼，”莱姆说。
"Not very many people make it themselves. Even my mom hasn't ever made one. I tried to create something different by using different flavors that you would never find in a store and that also fit in with Kimika."
“现在没有多少人会自己做月饼了。就连我的妈妈也没做过。我尽力做出的是那些店里买不到的月饼口味，同时也跟我们的Kimika风格相符合。”
