Chapter 193
Autumn Festival, crispy fresh meat mooncakes
Scarlet lips, whispering softly.
"Hubby, it's OK..."
Jiang Ning's breathing was so disordered that when he spoke, he was not as clear as before.
The trembling sound is as sticky as honey.
All of a sudden, it wrapped around Qin Jiulie's heart.
Immediately following.
Under the light, the figure swayed.
…
The hottest summer is getting harder and harder to endure day by day.
But looking back.
The days passed by and the Mid-Autumn Festival was here in the blink of an eye.
The Mid-Autumn Festival was approaching another important day in China, and coupled with the uneasy border, the already busy military camp became even more tense.
Every soldier was on high alert.
As a result, the days when Qin Jiulie could return home normally became less and less.
besides.
Life in Jiangning is no different.
She was still drawing designs and making samples of different sizes. When she was feeling well, she would pedal the sewing machine. If she felt unwell, she would sit on a reclining chair and slowly do needlework.
After the babies are born, they need clothes, socks, shoes, hats, etc.
Not one less, not one less can be missing.
And make double portions.
These things alone were enough to keep her busy for a long time.
Now that it is the Mid-Autumn Festival, it is indispensable to make some festive mooncakes.
The sisters-in-law in the compound are 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, people don't eat mooncakes, but steamed buns.
This was also the first time Jiang Ning knew about it.
The sisters-in-law made a lot, and they would give some away to every household.
Jiang Ning thought about it and finally decided to make Suzhou-style crispy mooncakes.
There are 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 back yard.
The backyard is wider and the chickens have more area to move around.
She converted the place in the front yard where chickens were originally raised into an earthen kiln, which is like a simple version of an oven.
A small round hill.
There is a hole in the front so that the red charcoal can be put in.
Then put the prepared mooncakes in.
Then seal the opening of the front door to create a closed oven environment.
Except for the inconvenience of checking the temperature, everything else is simple.
Jiang Ning soaked the red beans for making red bean paste the night before.
By the next day, the red beans had become soft.
Bring to a boil over high heat and cook the red beans thoroughly until soft.
It turns into soft sand with a light touch of your finger.
Then drain the water.
The red beans were still wet at this time.
Put it in a dry iron pan and fry it over low heat until it is dry.
During this period, the fire cannot be too big and the shovel cannot stop.
Don’t keep flipping, keep flipping…
The moisture in the red beans will evaporate little by little when they are turned over, and the red beans will become soft in the process.
When the water is almost dry, the red beans have turned into a ball of red bean paste.
You can add some sugar or honey to taste.
A sweet red bean paste is ready.
Fresh meat filling is even simpler.
Cut the fat and lean pork into small pieces, add a little salt, a little cooking wine, a little minced ginger, and a little pepper.
The finishing touch to the soul is a little bit of scented oil.
You don't need too much, just a few drops will do.
After mixing the meat with the seasoning, continue to chop it with a knife.
Unlike dumplings, the meat filling for fresh meat mooncakes does not need to be too soft or mushy, and can still have some granular texture.
Wait until it's almost done.
Jiang Ning sprinkled a handful of white sesame seeds into the meat filling and stirred it well.
White sesame seeds not only enrich the taste, but also increase the aroma.
The white sesame seeds in the roasted pan are the most fragrant.
All of the above are the preparation work for the filling.
Kneading the dough is the real beginning of mooncake making.
Crispy mooncakes are different from ordinary mooncakes and require two kinds of dough.
One is ordinary water-oil dough, and the other is special puff pastry.
The water-oil dough may be ordinary, but it is very different from the most common steamed buns.
The most important thing is the ratio of lard to water.
Ordinary dough should be kneaded dry and vigorously.
The dough for water-oil skin should be oily and moist.
Otherwise, it won’t be able to wrap the puff pastry later.
When Jiang Ning made puff pastry mooncakes in his previous life, he followed an online tutorial and had long forgotten the specific proportions.
So she could only try it little by little, adding it little by little.
Although I don’t remember the proportions, the feel is still there.
When the dough becomes oily to a certain degree, the feeling on Jiang Ning's fingers immediately tells him that this is it!
She continued to knead the dough carefully.
Knead and beat.
After a period of time, the dough can be stretched into a thin glove film, and the water-oil dough is ready.
Immediately following.
It is another type of puff pastry dough.
It is a little simpler.
Just flour and lard.
Milky white lard mixed with white flour.
It looks like both are solid state devices.
But as your fingers touch the pork, your body temperature will melt it.
The melted lard naturally seeps into the flour.
The originally dry powder was kneaded together little by little to form a dough.
By the time the shortbread dough is ready, the water-oil dough aside has also been left to sit and become fluffy.
Divide the two portions of dough into small balls of similar size.
One ball of water-oil dough, the other ball of puff pastry dough.
Flatten both doughs and place on top of each other.
Jiang Ning held a rolling pin in his hand and rolled the two layers of dough into a long ox tongue shape.
Then roll it up from one end in circles.
It's like a small croissant.
Then flatten it again and continue to roll it into the shape of a cow tongue.
Roll it again and roll it again.
Do this three or four times.
What was originally just two layers of dough 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 temperature, the fat will melt and cracks will appear.
This is why the crispy mooncakes have layers of crunchy texture when you bite into them.
After the dough is completely finished.
Use the same method as making dumplings and put the filling inside.
Roll into a ball and flatten slightly.
Jiang Ning also made a small seal out of wood.
Dip the stamp in a little red food coloring and gently cover the mooncake.
It is in the shape of a lotus flower.
The ones with a red seal are made with red bean paste.
The ones without the red seal are fresh meat.
It’s simple and clear, and you won’t be able to tell the difference after baking.
Jiang Ning spent the whole morning just making these mooncakes.
She hasn't worked for such a long time since she became pregnant.
Arrange the mooncakes neatly and put them into the oven.
Jiang Ning let out a long breath.
She rubbed her waist and pounded her back, feeling sore and painful in her waist.
She touched her belly which had gotten bigger again and complained with a smile.
"You two little guys, I've suffered a lot for you. I'm really exhausted. You better be good and don't be ungrateful."
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