雙麻火(huo)燒(shao)是一種河(he)南開封市(shi)的傳統名小吃(chi)。多(duo)作早點(dian)、夜宵。配油(you)茶(cha)吃(chi)。口(kou)感酥焦(jiao),透(tou)五香(xiang)味。
1.制芝(zhi)(zhi)麻(ma)(ma)仁:將(jiang)芝(zhi)(zhi)麻(ma)(ma)用涼水浸泡至(zhi)用指一捻(nian)能去掉皮(pi)時,撈(lao)出瀝干水分,用石臼搗或用抹布裹住揉搓,將(jiang)芝(zhi)(zhi)麻(ma)(ma)皮(pi)去掉,成芝(zhi)(zhi)麻(ma)(ma)仁待(dai)用。
2.制酥:鍋置火上,倒(dao)入(ru)(ru)油(you)600克,燒至八成熱(re),將鍋端離火口。放入(ru)(ru)面粉1.5千(qian)克,用(yong)(yong)鐵鏟翻勻,攤在案(an)板(ban)上晾涼后(hou),加入(ru)(ru)鹽、大料面,用(yong)(yong)手揉成酥面團。
3.制皮面(mian):將另外1千克面(mian)粉倒在案板上,中間扒一下小坑下入400克植物油、約500毫升水,拌和均勻(yun)揉光成皮面(mian)團。
4.成(cheng)(cheng)型:按皮(pi)面(mian)(mian)四成(cheng)(cheng),酥面(mian)(mian)六成(cheng)(cheng)的(de)(de)比例(li),用皮(pi)面(mian)(mian)包著酥面(mian)(mian),搟(xian)成(cheng)(cheng)1厘米(mi)厚(hou)的(de)(de)長(chang)(chang)形片(pian),順長(chang)(chang)折起(qi)來再搟(xian)薄,反復二(er)三次。最后卷成(cheng)(cheng)卷。揪(jiu)成(cheng)(cheng)50克一個(ge)的(de)(de)劑子,逐個(ge)揉圓,用手按扁。另取如小棗(zao)一樣大的(de)(de)面(mian)(mian)塊,沾上(shang)油,包在中(zhong)間,用搟(xian)面(mian)(mian)杖搟(xian)成(cheng)(cheng)邊厚(hou)中(zhong)間稍薄的(de)(de)圓餅。把圓餅兩面(mian)(mian)刷(shua)上(shang)水(shui),粘(zhan)(zhan)上(shang)芝(zhi)麻仁,正面(mian)(mian)(即光(guang)面(mian)(mian))粘(zhan)(zhan)的(de)(de)芝(zhi)麻多些,背面(mian)(mian)粘(zhan)(zhan)的(de)(de)少些。逐個(ge)做好放(fang)在案板上(shang)。
5.烤制:鏊(ao)子放(fang)火(huo)上(shang)(shang)(shang),擦凈,燒至(zhi)七成熟,用刷子刷上(shang)(shang)(shang)一(yi)層(ceng)油,將(jiang)做(zuo)好的(de)(de)餅背(bei)面(mian)(收口的(de)(de)一(yi)面(mian))向下(xia),放(fang)在鏊(ao)子上(shang)(shang)(shang)焙。至(zhi)底(di)面(mian)發黃時翻身。鏊(ao)子上(shang)(shang)(shang)再刷油,燒餅在鏊(ao)子上(shang)(shang)(shang)邊焙邊轉動,焙成均勻的(de)(de)金黃色時起出。再將(jiang)餅下(xia)入爐膛內(nei)烤。先烤背(bei)面(mian),燒至(zhi)餅虛紅(hong)黃色即(ji)成。