鄭店(dian)馬蹄(ti)燒餅是山東省(sheng)樂(le)陵(ling)市鄭店(dian)鎮的(de)傳(chuan)統名點。當地(di)馬蹄(ti)燒餅制作技藝距今(jin)有300多年的(de)歷史。馬蹄(ti)燒餅因其(qi)形(xing)狀(zhuang)如馬蹄(ti)故(gu)而(er)得名。
鄭店馬(ma)蹄(ti)燒(shao)餅(bing)制(zhi)作(zuo)技藝非(fei)常考究,從制(zhi)作(zuo)到成(cheng)(cheng)(cheng)(cheng)熟出爐需要(yao)(yao)10余道工序,其配料(liao)嚴格(ge)精細,所用(yong)(yong)原料(liao)均有(you)精確的比列,需要(yao)(yao)兩(liang)個(ge)面(mian)(mian)劑精制(zhi)而成(cheng)(cheng)(cheng)(cheng),一(yi)個(ge)面(mian)(mian)劑與(yu)用(yong)(yong)油炒好(hao)的酥(su)卷(juan)制(zhi)成(cheng)(cheng)(cheng)(cheng)層(ceng)層(ceng)疊(die)疊(die)狀,當作(zuo)燒(shao)餅(bing)的瓤(rang),然后在(zai)用(yong)(yong)另一(yi)個(ge)面(mian)(mian)劑包在(zai)外(wai)(wai)面(mian)(mian),當作(zuo)燒(shao)餅(bing)的皮,隨即(ji)在(zai)光(guang)滑的石墩上搓(cuo)制(zhi)成(cheng)(cheng)(cheng)(cheng)馬(ma)蹄(ti)狀,蘸以(yi)芝麻和糖色,貼(tie)在(zai)吊爐上烘烤七八分鐘而成(cheng)(cheng)(cheng)(cheng)!馬(ma)蹄(ti)燒(shao)餅(bing)除配料(liao)嚴格(ge)精細外(wai)(wai),掌握火候也是(shi)十分重要(yao)(yao)的,制(zhi)作(zuo)馬(ma)蹄(ti)燒(shao)餅(bing)所有(you)的鍋爐比較(jiao)奇特,它所有(you)的大平鍋面(mian)(mian)朝(chao)下(xia),底(di)朝(chao)上,為(wei)保持爐內所需溫度,鍋底(di)需用(yong)(yong)泥糊好(hao),爐底(di)上下(xia)不通氣,制(zhi)成(cheng)(cheng)(cheng)(cheng)馬(ma)蹄(ti)燒(shao)餅(bing)最理(li)想的燃(ran)料(liao)是(shi)木(mu)炭(tan)和谷糠,也可用(yong)(yong)鋸末代(dai)替,不宜產生煙(yan),火溫高,持久,一(yi)次能考成(cheng)(cheng)(cheng)(cheng)成(cheng)(cheng)(cheng)(cheng)品燒(shao)餅(bing)10-20個(ge)。