雙麻(ma)火燒是(shi)一種(zhong)河南(nan)開封市的傳統名(ming)小(xiao)吃。多(duo)作(zuo)早點、夜(ye)宵。配油(you)茶吃。口感酥(su)焦,透五香(xiang)味。
1.制芝(zhi)(zhi)麻(ma)仁(ren):將芝(zhi)(zhi)麻(ma)用(yong)(yong)(yong)涼水浸泡至用(yong)(yong)(yong)指一(yi)捻能(neng)去(qu)掉皮(pi)時,撈(lao)出(chu)瀝干水分,用(yong)(yong)(yong)石臼搗或用(yong)(yong)(yong)抹布裹(guo)住揉搓(cuo),將芝(zhi)(zhi)麻(ma)皮(pi)去(qu)掉,成芝(zhi)(zhi)麻(ma)仁(ren)待用(yong)(yong)(yong)。
2.制酥(su):鍋置(zhi)火上,倒(dao)入(ru)油(you)600克,燒至(zhi)八(ba)成熱,將鍋端離火口。放入(ru)面(mian)粉(fen)1.5千克,用(yong)鐵(tie)鏟翻勻,攤在案板上晾涼后,加入(ru)鹽(yan)、大料面(mian),用(yong)手(shou)揉(rou)成酥(su)面(mian)團。
3.制(zhi)皮面(mian)(mian):將另外1千克面(mian)(mian)粉倒在案板(ban)上(shang),中間扒一下小坑下入400克植物油、約500毫升水,拌和均勻揉光成皮面(mian)(mian)團(tuan)。
4.成(cheng)(cheng)(cheng)型:按皮面(mian)(mian)四(si)成(cheng)(cheng)(cheng),酥面(mian)(mian)六(liu)成(cheng)(cheng)(cheng)的(de)比例,用(yong)皮面(mian)(mian)包著酥面(mian)(mian),搟成(cheng)(cheng)(cheng)1厘(li)米厚的(de)長形片(pian),順長折起來再(zai)搟薄(bo)(bo),反復二三次。最后卷(juan)成(cheng)(cheng)(cheng)卷(juan)。揪成(cheng)(cheng)(cheng)50克一(yi)(yi)個的(de)劑子,逐(zhu)個揉圓(yuan),用(yong)手按扁。另取(qu)如(ru)小棗一(yi)(yi)樣大的(de)面(mian)(mian)塊,沾上(shang)油,包在中(zhong)間(jian),用(yong)搟面(mian)(mian)杖搟成(cheng)(cheng)(cheng)邊(bian)厚中(zhong)間(jian)稍薄(bo)(bo)的(de)圓(yuan)餅。把圓(yuan)餅兩(liang)面(mian)(mian)刷上(shang)水,粘(zhan)(zhan)上(shang)芝(zhi)麻仁,正(zheng)面(mian)(mian)(即(ji)光(guang)面(mian)(mian))粘(zhan)(zhan)的(de)芝(zhi)麻多些,背面(mian)(mian)粘(zhan)(zhan)的(de)少些。逐(zhu)個做好放(fang)在案板上(shang)。
5.烤制:鏊子放火上(shang),擦凈(jing),燒至(zhi)七成熟(shu),用刷(shua)子刷(shua)上(shang)一層油,將做好的(de)餅(bing)(bing)背(bei)面(mian)(收口的(de)一面(mian))向下,放在(zai)鏊子上(shang)焙(bei)。至(zhi)底面(mian)發黃時翻身。鏊子上(shang)再刷(shua)油,燒餅(bing)(bing)在(zai)鏊子上(shang)邊焙(bei)邊轉動,焙(bei)成均(jun)勻的(de)金黃色時起出。再將餅(bing)(bing)下入(ru)爐膛內(nei)烤。先烤背(bei)面(mian),燒至(zhi)餅(bing)(bing)虛紅黃色即成。