New Moon Cake Food

MOONCAKES

Steps:

• Gather the ingredients.
• Combine the water and baking soda in a small pot. Bring to a boil over high heat. Reduce heat to medium and continue to boil, about 7 minutes.
• Set aside to cool (watch the pot closely to be sure water doesn't completely boil away. You will need 1/2 teaspoon of lye water substitute for this recipe).
• Gather the ingredients.
• Combine the honey, 1/2 teaspoon lye water substitute, vegetable oil, cake flour, and salt in the bowl of an electric stand mixer fitted with the paddle attachment. Beat on medium-low speed until the mixture comes together into a ball.
• Wrap the dough in plastic and refrigerate, at least 30 minutes. Place the red bean paste in a small bowl. Refrigerate, covered, at least 30 minutes.
• Meanwhile, spray a tiny bit cooking spray onto your work surface, then cover with a piece of plastic wrap. The oil will help the plastic wrap stay in place. The dough is sticky and is much easier to handle with the plastic wrap. It is helpful to wear latex gloves or oil your hands to prevent sticking.
• Divide the chilled dough into 6 equal portions. Roll each portion into a ball. Divide the red bean paste into 6 equal portions. Roll each portion into a ball.
• Dust the top of the plastic wrap with some flour. Flatten each ball of dough into a disk about 1/4-inch thick and place a ball of red bean paste into the center of each.
• Wrap the dough around the paste and pinch the dough together to seal. Roll into a large, smooth, uniform ball.
• Dust the inside of a mooncake mold with flour. Place the filled dough ball into the mold and flatten it to fill the mold.
• Unmold the mooncake onto a parchment-lined baking sheet. Repeat with the remaining portions. Leave at least 2-inches of space between each mooncake.
• Place the baking sheet of mooncakes in the freezer for about 10 minutes. Freezing will help the mooncake retain its shape and design while baking.
• Gather the ingredients. Position a rack in the center of the oven and heat to 375 F.
• Combine the egg, egg yolks, milk, and salt in a small bowl and whisk to combine.
• With a pastry brush , brush the tops and the sides of the mooncakes lightly with the egg wash. Repeat with a second brush of egg wash.
• Bake until the mooncakes are golden brown, 15 to 19 minutes. Let cool completely on the baking sheet before removing and serving.

NEW MOON CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the 2 1/2 cups flour, baking soda, baking powder and salt. Set aside.
• In small saucepan, melt 6 ounces white chocolate and hot water over low heat. Stir until smooth, and allow to cool to room temperature.
• In a large bowl, cream 1 cup butter and 1 1/2 cup sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in flour mixture alternately with buttermilk. Mix in melted white chocolate and 1 1/2 teaspoon vanilla. Pour batter into two 9-inch round cake pans.
• Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean.
• To make Frosting: In a medium bowl, combine 6 ounces white chocolate, 2 1/2 tablespoons flour and 1 cup milk. Cook over medium heat, stirring constantly, until mixture is very thick. Cool completely.
• In large bowl, cream 1 cup butter, 1 cup sugar and 1 teaspoon vanilla; beat until light and fluffy. Gradually add cooled white chocolate mixture. Beat at high speed until it is the consistency of whipped cream. Spread between layers, on top and sides of cake.