糖火燒(shao)(shao)是是滿族(zu)傳統(tong)小(xiao)吃(chi),因其制作(zuo)時用缸作(zuo)成爐子,將燒(shao)(shao)餅生坯(pi)直接(jie)貼在缸壁上烤(kao)熟而(er)得名。北(bei)京人常吃(chi)的早點(dian)之一,已有300多年(nian)歷(li)史,原為通州小(xiao)吃(chi),后(hou)傳入北(bei)京,成為北(bei)京小(xiao)吃(chi)。糖火燒(shao)(shao)香甜味厚,綿軟(ruan)不(bu)粘,適合(he)老年(nian)人食用。
餅色澤淺黃,外皮酥脆(cui),內瓤(rang)層次分明(ming),筋道(dao)利口。
面粉 - 含有豐富的(de)碳水(shui)化合物、纖維素及維生(sheng)素e。吃全麥食品是(shi)健(jian)康、減肥的(de)新潮流。
要先(xian)將(jiang)紅(hong)糖加面(mian)(mian)粉搓(cuo)散烤熟(shu),加入麻醬(jiang)(jiang)、桂花、油,和成芝麻醬(jiang)(jiang)餡;用干面(mian)(mian)粉加發面(mian)(mian),發酵后(hou)(hou)對堿。醒面(mian)(mian)后(hou)(hou),將(jiang)面(mian)(mian)按成500克一(yi)塊搓(cuo)成長條,然后(hou)(hou)甩成柵(zha)子,抹上糖醬(jiang)(jiang),隨荮隨卷成筒(tong)形(xing),揪成50克小(xiao)劑,揉成圓形(xing)小(xiao)桃,摁扁碼(ma)入烤盤(pan),放入烤爐烤熟(shu),熟(shu)后(hou)(hou)晾涼,放入木箱中(zhong)悶透悶軟即可(ke)食。
糖(tang)火燒(shao)香(xiang)甜味厚,綿軟不粘,適合老年人食用。 缸爐(lu)燒(shao)餅(bing)原為(wei)河北省小吃(chi),后傳(chuan)入北京, 成為(wei)北京小吃(chi)。其特(te)點(dian)是用缸作成爐(lu)子,將燒(shao)餅(bing)生坯直(zhi)接貼在缸壁(bi)上烤(kao)熟而得(de)名。
鹽加(jia)清水化開(kai),和白(bai)面(mian)成(cheng)(cheng)(cheng)(cheng)(cheng)面(mian)團;油加(jia)熱(re)后晾溫,放小米(mi)(mi)面(mian)和均勻,成(cheng)(cheng)(cheng)(cheng)(cheng)為酥油瓤;將和好的(de)(de)面(mian)團揉成(cheng)(cheng)(cheng)(cheng)(cheng)長條,壓(ya)(ya)(ya)扁按平(ping),壓(ya)(ya)(ya)成(cheng)(cheng)(cheng)(cheng)(cheng)長條的(de)(de)大(da)(da)片,將油酥瓤均勻地涂在(zai)大(da)(da)片上(shang)(shang)(shang),由外向里卷成(cheng)(cheng)(cheng)(cheng)(cheng)卷,壓(ya)(ya)(ya)成(cheng)(cheng)(cheng)(cheng)(cheng)長條,揪成(cheng)(cheng)(cheng)(cheng)(cheng)8厘米(mi)(mi)長、3厘米(mi)(mi)寬的(de)(de)劑子,壓(ya)(ya)(ya)成(cheng)(cheng)(cheng)(cheng)(cheng)橫8厘米(mi)(mi)、豎18厘米(mi)(mi)的(de)(de)大(da)(da)片,前(qian)后折疊(die)三層;再(zai) 壓(ya)(ya)(ya)成(cheng)(cheng)(cheng)(cheng)(cheng)橫8厘米(mi)(mi),豎12厘米(mi)(mi)的(de)(de)大(da)(da)片,前(qian)后折疊(die),中(zhong)間(jian)搭在(zai)一(yi)起,成(cheng)(cheng)(cheng)(cheng)(cheng)為中(zhong)間(jian)三層、兩邊兩層的(de)(de)生(sheng)坯(pi),然(ran)后將芝麻均勻撒在(zai)生(sheng)坯(pi)上(shang)(shang)(shang),翻過來撒些(xie)水,在(zai)面(mian)板上(shang)(shang)(shang)磨出漿水,即(ji)可(ke)上(shang)(shang)(shang)爐(lu)烤。 上(shang)(shang)(shang)爐(lu)時(shi)生(sheng)坯(pi)橫放在(zai)手上(shang)(shang)(shang),自右至左把(ba)(ba)(ba)缸口貼(tie)滿,再(zai)自上(shang)(shang)(shang)而下貼(tie)滿,之后蓋(gai)上(shang)(shang)(shang)蓋(gai),稍后把(ba)(ba)(ba)火撥開(kai)一(yi)半,再(zai)過3-5分鐘把(ba)(ba)(ba)火全(quan)部打開(kai)烘(hong)烤,燒餅成(cheng)(cheng)(cheng)(cheng)(cheng)虎皮色時(shi)即(ji)可(ke)出爐(lu)。