雙(shuang)麻火燒是一種河南開封市(shi)的傳(chuan)統名小吃(chi)(chi)。多作早點、夜宵。配油茶吃(chi)(chi)。口感(gan)酥(su)焦，透五香味。
1.制芝麻仁：將(jiang)芝麻用(yong)(yong)涼水浸泡至用(yong)(yong)指一捻能去(qu)掉(diao)皮時，撈出瀝干水分，用(yong)(yong)石臼搗或用(yong)(yong)抹(mo)布裹住(zhu)揉搓(cuo)，將(jiang)芝麻皮去(qu)掉(diao)，成芝麻仁待用(yong)(yong)。
2.制酥：鍋(guo)置火上，倒入油600克，燒至八成(cheng)熱(re)，將鍋(guo)端離火口。放入面粉1.5千克，用鐵鏟(chan)翻勻，攤(tan)在案板上晾涼后，加入鹽、大料面，用手揉(rou)成(cheng)酥面團。
3.制(zhi)皮(pi)面(mian)：將另外1千克(ke)面(mian)粉倒在(zai)案板上，中間扒(ba)一下小坑下入400克(ke)植物油(you)、約(yue)500毫升水，拌(ban)和均(jun)勻(yun)揉(rou)光成皮(pi)面(mian)團。
4.成(cheng)(cheng)型：按(an)(an)皮面(mian)(mian)(mian)(mian)四成(cheng)(cheng)，酥面(mian)(mian)(mian)(mian)六成(cheng)(cheng)的(de)(de)比(bi)例，用(yong)(yong)皮面(mian)(mian)(mian)(mian)包著酥面(mian)(mian)(mian)(mian)，搟(xian)成(cheng)(cheng)1厘米厚(hou)(hou)的(de)(de)長形片，順長折起來再搟(xian)薄，反復二三次(ci)。最后卷成(cheng)(cheng)卷。揪(jiu)成(cheng)(cheng)50克(ke)一(yi)個的(de)(de)劑子，逐個揉圓(yuan)，用(yong)(yong)手按(an)(an)扁。另(ling)取如小(xiao)棗一(yi)樣(yang)大的(de)(de)面(mian)(mian)(mian)(mian)塊，沾上(shang)油，包在(zai)中間，用(yong)(yong)搟(xian)面(mian)(mian)(mian)(mian)杖搟(xian)成(cheng)(cheng)邊(bian)厚(hou)(hou)中間稍薄的(de)(de)圓(yuan)餅。把(ba)圓(yuan)餅兩面(mian)(mian)(mian)(mian)刷(shua)上(shang)水，粘上(shang)芝(zhi)麻仁，正面(mian)(mian)(mian)(mian)(即光面(mian)(mian)(mian)(mian))粘的(de)(de)芝(zhi)麻多些(xie)，背面(mian)(mian)(mian)(mian)粘的(de)(de)少(shao)些(xie)。逐個做好放在(zai)案板上(shang)。
5.烤(kao)制(zhi)：鏊(ao)子(zi)放火上(shang)，擦凈，燒(shao)至七成(cheng)熟，用(yong)刷子(zi)刷上(shang)一(yi)層油(you)，將做好的(de)餅背(bei)(bei)面(mian)(mian)(收口的(de)一(yi)面(mian)(mian))向下，放在鏊(ao)子(zi)上(shang)焙。至底面(mian)(mian)發(fa)黃時(shi)翻身。鏊(ao)子(zi)上(shang)再刷油(you)，燒(shao)餅在鏊(ao)子(zi)上(shang)邊(bian)焙邊(bian)轉動，焙成(cheng)均(jun)勻(yun)的(de)金黃色(se)時(shi)起出。再將餅下入爐膛內烤(kao)。先烤(kao)背(bei)(bei)面(mian)(mian)，燒(shao)至餅虛紅黃色(se)即成(cheng)。
我心明亮 
