鄭(zheng)店馬蹄(ti)燒(shao)餅是(shi)山東省樂陵(ling)市鄭(zheng)店鎮的傳統(tong)名(ming)點。當地馬蹄(ti)燒(shao)餅制作技藝距(ju)今有300多年(nian)的歷史。馬蹄(ti)燒(shao)餅因(yin)其形狀如馬蹄(ti)故而得(de)名(ming)。
鄭店(dian)馬蹄(ti)(ti)(ti)燒(shao)(shao)餅(bing)制作技藝非常考(kao)究,從制作到成(cheng)(cheng)(cheng)(cheng)熟出(chu)爐需(xu)要(yao)10余道工序(xu),其配(pei)料(liao)嚴(yan)格(ge)精(jing)細,所(suo)用(yong)原料(liao)均有精(jing)確的(de)(de)(de)(de)比列,需(xu)要(yao)兩個面(mian)劑(ji)精(jing)制而(er)成(cheng)(cheng)(cheng)(cheng),一個面(mian)劑(ji)與用(yong)油(you)炒好(hao)的(de)(de)(de)(de)酥卷制成(cheng)(cheng)(cheng)(cheng)層(ceng)層(ceng)疊(die)疊(die)狀,當(dang)作燒(shao)(shao)餅(bing)的(de)(de)(de)(de)瓤,然后(hou)在(zai)用(yong)另一個面(mian)劑(ji)包在(zai)外(wai)(wai)面(mian),當(dang)作燒(shao)(shao)餅(bing)的(de)(de)(de)(de)皮,隨即在(zai)光滑的(de)(de)(de)(de)石墩上(shang)搓制成(cheng)(cheng)(cheng)(cheng)馬蹄(ti)(ti)(ti)狀,蘸(zhan)以芝麻和糖(tang)色(se),貼(tie)在(zai)吊(diao)爐上(shang)烘烤(kao)七八分鐘而(er)成(cheng)(cheng)(cheng)(cheng)!馬蹄(ti)(ti)(ti)燒(shao)(shao)餅(bing)除配(pei)料(liao)嚴(yan)格(ge)精(jing)細外(wai)(wai),掌(zhang)握(wo)火候也是十(shi)分重(zhong)要(yao)的(de)(de)(de)(de),制作馬蹄(ti)(ti)(ti)燒(shao)(shao)餅(bing)所(suo)有的(de)(de)(de)(de)鍋爐比較奇特,它所(suo)有的(de)(de)(de)(de)大平鍋面(mian)朝下,底(di)(di)朝上(shang),為保持爐內所(suo)需(xu)溫度,鍋底(di)(di)需(xu)用(yong)泥糊好(hao),爐底(di)(di)上(shang)下不通氣,制成(cheng)(cheng)(cheng)(cheng)馬蹄(ti)(ti)(ti)燒(shao)(shao)餅(bing)最理想(xiang)的(de)(de)(de)(de)燃(ran)料(liao)是木炭和谷糠,也可用(yong)鋸末(mo)代替,不宜產生(sheng)煙,火溫高,持久,一次能考(kao)成(cheng)(cheng)(cheng)(cheng)成(cheng)(cheng)(cheng)(cheng)品燒(shao)(shao)餅(bing)10-20個。