Methods and recipes for runny mooncakes are as follows:

Main ingredients: 5 salted egg yolks, 115g of light cream, 2 eggs, 40g of milk, 238g of low-gluten flour, 15g of whole milk powder.

Ingredients: 5g of gylcardine flakes, 10g of coconut milk, 21g of cornstarch, 55g of fine sugar, unsalted butter 130g, Whole Egg Whites 20g, Custard Powder 8g.

Tools: Bowl, CP325 Multifunctional Cooking Pot, Refrigerator, Strainer, Oven, Molds.

1, first prepare the material for the filling of the flow, salted egg yolks 2, 5g of custard flakes, 10g of coconut milk, 3g of corn starch, 60g of light cream, 15g of fine sugar.

2, the salted egg yolks rolled in white wine to deodorize the egg yolks, put in the oven at 150 degrees, bake for 8-10 minutes, baked until completely bubbling with oil state. Then while hot will be salted egg yolks pressed sieve to the bowl, standby (here you can milk yellow filling with salted egg yolks baked together, pressed standby).

3, cut small slices of jerry canes and add cold water to soften; add coconut milk and cornstarch mix well, standby.

4, add the light cream and fine sugar to a saucepan, bring to a boil over low heat and then slowly add the coconut milk paste, while quickly stirring the mixture with a hand-held whisk, as the starch will solidify quickly when exposed to heat.

5. Add the crushed salted egg yolks, mix well, then add the softened and drained custard slices, simmer over low heat, stirring constantly, and cook until thickened and semi-fluid.

6. Pour the filling into a bowl (or a box), cool, cover and refrigerate for 1 hour or more.

7. Prepare the ingredients for the cream filling: 3 salted egg yolks, 2 eggs, 40g of fine sugar, 40g of milk, 35g of light cream, 38g of low gluten flour, 18g of cornstarch, 15g of whole milk powder, 30g of unsalted butter.

8. Roll the salted egg yolks in white wine to deodorize them and bake them in the oven at 150 degrees Celsius for 8-10 minutes until they are completely bubbling with oil. state. Then press and sieve the salted egg yolks into a bowl while they are still hot, and set aside.

9: Add the sugar to the egg mixture and beat with a handheld whisk.

10, add milk and light cream, mix well and then will add the sifted powder, mix well and then filter once.

11, CP325 multifunctional cooking pot, choose a deep dish, pour the egg batter, open medium-low heat with a rigid spatula constantly stirring, add the ready salted egg yolk crumbles, mix well and then add unsalted butter, low heat, stirring constantly.

12, the cream paste will become more and more thick, and turn with some assistance, when stirring to the cream filling does not stick to the bottom of the pan can hold the ball, and a small amount of oil precipitation can be, the final filling weighs about 300g, covered and cooled can be used directly.

13. Prepare the ingredients for the crust: 200g of low-gluten flour, 100g of unsalted butter, 30g of fine sugar, 20g of light cream, 20g of egg wash, and 8g of custard powder.

14. Add the softened butter to the fine sugar, and beat the butter with an electric mixer on low speed until the color becomes lighter. Add the egg and light cream in small batches and beat well.

15, mix the powder and sieve to add, use a spatula to mix basically uniformly with gloves to manually knead into a smooth dough, cover and put into the refrigerator to chill for about 30 minutes.

16, wrapping the moon cake: the ready milk yellow filling into about 20-25g.

17, flow heart filling 8-10g.

18, pie crust 20g.

19, the milk yellow filling into a round thin slice, into the flow heart filling, with a tiger's mouth to close the mouth, wrapped and kneaded round (wrapped up can be put in the refrigerator for a while after chilling).

20: Flatten the piecrust, wrap it in the cream filling, close the mouth with the tiger's tongue, and put it on a greaseproof paper-lined tray.

21: Using a 50g mooncake mold, sprinkle a little flour on it to prevent it from sticking, and press the mooncake dough into a flower pattern.

22: Cover the wrapped mooncakes and place them in the freezer to harden. Before baking, transfer to a parchment paper-lined or greased baking sheet and spray the tops with a little water.

23. COUSS CO-730S Steam Oven, select the upper and lower baking mode, preheat the upper and lower heat at 200 degrees in advance, and place the mooncakes in the middle layer.

24: Bake for 5 minutes to set the shape, remove the mooncake after a little cool surface brush with egg yolk liquid.

25. Continue to bake the mooncakes at 200 degrees for about 10 minutes, take them out and brush them with egg wash once more, when the mooncakes are slightly puffed up at the waist.

26, moon cakes baked can be removed from the oven.