Crimson lips, whispering.

"Husband, it's okay ......"

Jiang Ning's breathing was so chaotic that when he spoke, he didn't have the clarity he used to have.

With a trembling voice, it was as slimy as honey.

All of a sudden, it was entangled in Qin Jiulie's heart.

Followed by.

Under the light, the figure swayed.

……

The hottest summer is hard every day.

But look back.

The days have passed like this, and it is the Mid-Autumn Festival in a blink of an eye.

The Mid-Autumn Festival is approaching another big day in China, and the border line that has not been peaceful has made the already busy military camp even more tense.

Every soldier is on standby.

As a result, the days when Qin Jiulie could go home normally became less and less.

Besides.

Life in Jiangning is no different.

She still draws the design draft, makes samples of different sizes, steps on the sewing machine when she is in good health, and if she feels uncomfortable, she sits on a sandalbed and slowly does needlework.

After the babies are born, the clothes, socks, shoes, hats to be worn in the swaddling clothes......

The same is the same, the same is indispensable.

And also to make double servings.

These things alone were enough for her to keep busy for a long time.

Now that it's the Mid-Autumn Festival, it's indispensable to make some festive mooncakes.

The sister-in-law in the compound is also busy with the Mid-Autumn Festival, and everyone comes from all over the world, and the customs are slightly different in various places.

In some places, you don't eat moon cakes, you eat steamed buns.

Jiang Ning also knew it for the first time.

The sisters-in-law do a lot, and they will give a little from door to door.

Jiang Ning thought about it and finally decided to make Suzhou-style puff pastry mooncakes.

Make two flavors, one red bean paste and one fresh meat.

For this.

Jiang Ning moved the chickens that were originally kept in the front yard to the backyard.

The backyard is wider and the area where the chickens can move around is larger.

The place where the chickens were originally raised in the front yard was changed to an earthen kiln, which is like a simple version of the oven.

A round hill bag.

There is an opening in the front to put the red charcoal fire in.

Then put the finished mooncakes in as well.

Then close the opening of the front door, and it will be a closed oven environment.

In addition to the inconvenience of looking at the temperature, the rest is simple.

Jiang Ning had soaked the red beans to be used to make red bean paste the night before.

By the next day, the red beans were soft.

Bring to a boil over high heat and cook the beans thoroughly until soft.

With a touch of your fingers, it turns into a state of soft sand.

Then drain the water.

At this time, the red beans are still in a wet state.

Put it in a dry iron pot and fry it over low heat.

During this time, the fire should not be too big, and the shovel should not stop.

Don't keep flipping, keep flipping......

The water in the red bean will evaporate little by little when it is turned, and the red bean will also become soft in the process.

When the water is almost dry, the red beans also turn into a ball of red bean paste.

You can add some sugar and honey to taste.

A sweet red bean puree is ready.

Fresh meat filling is even simpler.

Cut the pork into small pieces, add a pinch of salt, a pinch of cooking wine, a pinch of minced ginger, and a pinch of pepper.

The finishing touch of the soul is a little bit of sesame oil.

Not too much, just a few drops.

After mixing the meat pieces with the seasoning, continue to chop them with a knife.

Different from dumplings, the meat filling of fresh meat mooncakes does not need to be too soft and rotten, and the meat filling can still have some granularity.

It's almost done.

Jiang Ning sprinkled a handful of white sesame seeds into the meat filling, stirred and mixed well.

White sesame seeds not only enrich the taste, but also add flavor.

The white sesame seeds in the baking pan are the most fragrant.

These are all preparations for the filling.

Kneading the dough is the real beginning of mooncake making.

Puff pastry mooncakes are different from ordinary mooncakes in that they need to make two kinds of dough.

One is an ordinary water-oiled skin, and the other is a special puff pastry.

The dough with oily skin is said to be ordinary, but it is still very different from the most ordinary steamed buns.

The most important thing is the ratio of lard to moisture.

Ordinary dough should be kneaded dry and strong.

The dough with oily skin should be oily and moist.

Otherwise, when the puff pastry is wrapped, it will not be able to wrap it.

When Jiang Ning made puff pastry mooncakes in his last life, he learned to make them according to online tutorials, and the specific proportion has long been forgotten.

So she can only try little by little, little by little.

I don't remember the proportions, but the feel is still there.

When the dough is oily to a certain extent, the touch on the fingers immediately tells Jiang Ning, and that's it!

She continued to knead the dough carefully.

Rub it open and beat.

After a while, the dough can be pulled into a thin glove film, and the dough is ready.

Followed by.

It is another type of puff pastry dough.

It's a little simpler.

Just flour and lard.

Milky white lard mixed with white flour.

It looks like both are solid-state.

But with the touch of a finger, the body temperature melts the pork.

The melted lard naturally penetrates into the flour.

The originally dry powder is kneaded together little by little to form a dough.

When the ghee dough is ready, the water and oil dough that is placed on the side has also been fluffy.

Two portions of dough, both divided into small doughs of about the same size.

A lump of oily skin, a lump of puff pastry.

Both doughs are flattened and then stacked on top of each other.

Jiang Ning held a rolling pin in his hand, rolled the two layers of dough into a long cow's tongue shape with a rolling pin.

Then roll it up from one end and up in a circle.

It's like a little croissant.

Then flatten it and continue to roll it into a cow's tongue shape.

Re-roll, re-roll.

Three or four back and forth.

What was originally just two layers of skin overlapping each other will become four, eight, and sixteen layers......

Layer by layer.

A layer of ordinary dough, a layer of puff pastry.

When the puff pastry is at high temperature, the grease will melt and the cracks will crack.

This is the reason why puff pastry mooncakes have to be bitten down in one bite, and they are crispy layer by layer.

After the dough is completely finished.

In the same way as buns, put the filling inside.

Round and slightly flattened.

Jiang Ning also made a small seal out of wood.

The stamp is dipped in a little red food coloring and lightly covered with the mooncake.

It is in the shape of a lotus flower.

The one with the red seal is the one with red bean paste.

What is not stamped with a red seal is fresh meat.

It's simple and straightforward, and you won't be able to tell the difference when you're done.

Just making these mooncakes, Jiang Ning spent a morning.

She hadn't worked so long since she was pregnant.

Put the mooncakes neatly and put them in the oven.

Jiang Ning let out a long breath.

She rubbed her waist and thumped her back, and her waist was sore and painful.

He touched his belly, which was a little bigger, and complained with a smile.

"You two little guys, I've suffered a lot for you, and I'm really tired. Be well-behaved, and don't be ignorant. ”