With crimson lips, she whispered softly.
"Husband, it's okay..."
Jiang Ning's breathing was so chaotic that when he spoke, he was no longer as clear as before.
With a trembling voice, it was as sticky as honey.
All of a sudden, it stuck on Qin Jiulie's heart.
Immediately afterwards.
Under the light, figures swayed.
…
The hottest summer, every day is unbearable.
But look back.
The days passed like this, and it was the Mid-Autumn Festival in a blink of an eye.
The Mid-Autumn Festival is close to another important day for China, and the border has always been uneven. The already busy military camp has become even more tense.
Every soldier is ready.
As a result, the days when Qin Jiulie could go home normally became increasingly rare.
besides.
Jiangning's life is no different.
She still drew design drafts and made samples of clothes in different sizes. When she was well, she would step on the sewing machine. If she felt uncomfortable, she would sit on the couch and do needlework slowly.
After the babies are born, they will need to wear clothes, socks, shoes, hats...
Nothing is missing, nothing is missing.
And make a double portion.
These things alone would keep her busy for a long time.
Now that the Mid-Autumn Festival is here, it is indispensable to make some festive mooncakes.
My sister-in-law in the courtyard is also busy celebrating the Mid-Autumn Festival. Everyone comes from all over the world, and the customs in different places are slightly different.
In some places, instead of eating moon cakes, they eat steamed buns.
Jiang Ning also knew this for the first time.
My sisters-in-law make a lot of it and will give some away from door to door.
Jiang Ning thought about it and finally decided to make Soviet-style puff pastry mooncakes.
Make two flavors, one with red bean paste and one with fresh meat.
to this end.
Jiang Ning moved the chickens that were originally raised in the front yard to the backyard.
The backyard is wider and the chickens have a larger area to roam.
The place where chickens were raised in the front yard was transformed into an earthen kiln, which is like a simple version of an oven.
A round hill.
There is a hole in the front, and the red coals can be put in.
Then put the prepared mooncakes in it.
Then seal the opening of the front door to create a sealed oven environment.
Apart from the inconvenience of checking the temperature, the rest is simple.
Jiang Ning had soaked the red beans for making red bean paste the night before.
By the second day, the red beans were soft.
Bring to a boil over high heat and cook the red beans thoroughly until soft.
It turns into soft sand with just a touch of your finger.
Then drain the water.
At this time, Anko was still wet.
Just put it into a dry iron pot and fry it over low heat.
During this period, the fire cannot be too big and the shovel cannot be stopped.
Don't keep turning, keep turning...
The water in the red beans will evaporate little by little when turning, and the red beans will also turn into a soft texture during this process.
When the water is almost dry, the red beans have turned into a ball of red bean paste.
Just add some sugar and honey to taste.
A portion of sweet red bean puree is ready.
Fresh meat filling is even simpler.
Cut the fat and lean pork into small pieces first, add a little salt, a little cooking wine, a little minced ginger, and a little pepper.
The finishing touch for the soul is a little bit of sesame oil.
Not too much, just a few drops.
After the meat is mixed with the seasonings, continue to chop with a knife.
Unlike dumplings, the meat filling of fresh meat mooncakes does not need to be too soft or rotten, and the meat filling can still be a little grainy.
It's almost done.
Jiang Ning sprinkled a handful of white sesame seeds into the meat filling and stirred evenly.
White sesame seeds not only enrich the taste, but also add aroma.
The white sesame seeds in the roasting pan are the most fragrant.
All of the above are preparations for the filling.
Kneading the dough is the real beginning of mooncake making.
Meringue mooncakes are different from ordinary mooncakes in that they require two kinds of dough.
One is ordinary water-oil skin, and the other is special puff pastry.
The water-oil dough is ordinary, but it is still very different from the most ordinary steamed buns.
The most important thing is the ratio of lard to water.
Ordinary dough needs to be kneaded dry and vigorously.
Water-oil dough should be oily and moist.
Otherwise, when the puff pastry is wrapped later, it will not be able to be wrapped.
When Jiang Ning made puff pastry mooncakes in his previous life, he followed online tutorials and had forgotten the specific proportions.
So she could only try bit by bit and add bit by bit.
Although I don’t remember the proportions, the feel is still there.
When the dough is oily to a certain extent, the touch on his fingers immediately tells Jiang Ning that this is it!
She continued kneading the dough carefully.
Knead it, beat it.
After a while, the dough can be stretched into a thin glove film, and the water-oil skin dough is ready.
Immediately afterwards.
It is another type of puff pastry dough.
It's simpler.
Just flour and lard.
Milky white lard, mixed with white flour.
It seems that both are solid-state devices.
But with the touch of your fingers, the body heat melts the pork.
The melted lard naturally penetrates into the flour.
The originally dry powder was kneaded together bit by bit to form a dough.
By the time the butter dough is ready, the water dough put aside has also rested and become fluffy.
Divide the two portions of dough into small balls of about the same size.
A ball of watery skin and a ball of puff pastry.
Both doughs are flattened and then stacked on top of each other.
Jiang Ning held a rolling pin in his hand and used the rolling pin to roll the two layers of dough into a long ox tongue shape.
Then start from one end and roll it up in circles.
It's like becoming a small croissant.
Then flatten it again and continue to roll it into the shape of beef tongue.
Roll again, roll out again.
This goes back and forth for three or four times.
What was originally just two layers of skin overlapping each other will become four layers, eight layers, sixteen layers...
Layer by layer.
One layer of ordinary dough and one layer of puff pastry.
When the pastry is exposed to high temperatures, the fat will melt and cracks will appear.
This is why the puff pastry mooncakes are so crispy every time you bite into them.
After the dough is completely done.
Put the filling inside in the same way as making the buns.
Roll into a round shape and flatten slightly.
Jiang Ning also made a small seal out of wood.
Dip the stamp into a little red food coloring and lightly cover the mooncake.
It is in the shape of a lotus flower.
The ones with a red seal are those with red bean paste.
Anything without a red seal is fresh meat.
It’s simple and clear, and you won’t be confused after baking.
Jiang Ning spent a whole morning just making these mooncakes.
She has never worked for such a long time since she became pregnant.
Place the mooncakes neatly and put them in the oven.
Jiang Ning exhaled a long breath.
She rubbed her waist and thumped her back, which felt sore and painful.
He touched his belly, which was getting bigger, and complained with a smile.
"You two little guys, I have suffered a lot because of you. I am really exhausted. You must be good and don't be ungrateful."
