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鳳橋梅花糕介紹

鳳(feng)橋梅花糕在繼(ji)承了傳統制(zhi)作方法的同時(shi)，又(you)加(jia)入(ru)小元宵、青紅果(guo)(guo)、松子(zi)仁(ren)等，使其味道更加(jia)鮮美，外焦里嫩，而且有豆(dou)沙、果(guo)(guo)醬、果(guo)(guo)仁(ren)等十(shi)幾種(zhong)配制(zhi)方法，用面粉、豆(dou)沙、白(bai)砂(sha)糖等十(shi)幾種(zhong)原(yuan)料經特制(zhi)爐(lu)具烘烤(kao)而成。

鳳橋梅花糕怎么做

1、取2公(gong)斤面粉放入桶(tong)內(nei)，加等量溫水(shui)，用(yong)長(chang)柄鐵(tie)勺攪(jiao)(jiao)拌均(jun)勻(yun)，靜(jing)置5-6小(xiao)時，再加入2公(gong)斤面粉和溫水(shui)3公(gong)斤，用(yong)勁攪(jiao)(jiao)拌至面漿均(jun)勻(yun)。將食(shi)堿溶化后倒入桶(tong)內(nei)拌勻(yun)，灌入銅壺內(nei)待(dai)用(yong)。另將豆(dou)油倒入容器，加清水(shui)50克調(diao)成水(shui)油。

2、把(ba)模(mo)具(ju)連(lian)同鐵(tie)蓋(gai)放爐上(shang)用中(zhong)火燒(shao)燙，用刷子蘸(zhan)水油將(jiang)模(mo)具(ju)孔(kong)(kong)(kong)涂抹一遍，取銅壺將(jiang)面(mian)(mian)漿(jiang)依(yi)次(ci)注(zhu)入(ru)模(mo)孔(kong)(kong)(kong)(只灌半孔(kong)(kong)(kong))，隨即將(jiang)模(mo)具(ju)舉(ju)起，緩緩轉動(dong)，使面(mian)(mian)漿(jiang)均(jun)勻黏(nian)在(zai)孔(kong)(kong)(kong)壁，然后(hou)放在(zai)爐上(shang)，將(jiang)竹片插入(ru)孔(kong)(kong)(kong)中(zhong)把(ba)面(mian)(mian)漿(jiang)刮(gua)向孔(kong)(kong)(kong)的四壁。接著在(zai)每個孔(kong)(kong)(kong)內(nei)加入(ru)豆沙35克、糖豬(zhu)板油丁5克，再取白砂(sha)糖15克均(jun)勻撒(sa)在(zai)各孔(kong)(kong)(kong)內(nei)，此后(hou)用面(mian)(mian)漿(jiang)將(jiang)孔(kong)(kong)(kong)填滿(man)，撒(sa)上(shang)紅綠絲(si)約15克，加蓋(gai)燒(shao)2分鐘(zhong)，開蓋(gai)再均(jun)勻撒(sa)上(shang)白砂(sha)糖15克，蓋(gai)上(shang)鐵(tie)蓋(gai)再燒(shao)3分鐘(zhong)即熟(shu)。