鳳橋梅花(hua)糕在繼承了(le)傳(chuan)統制(zhi)(zhi)作(zuo)方法(fa)的同時(shi),又(you)加(jia)入小元宵、青(qing)紅果、松子仁等(deng)(deng),使其味道更(geng)加(jia)鮮美(mei),外焦里嫩,而且(qie)有(you)豆(dou)沙(sha)、果醬、果仁等(deng)(deng)十(shi)幾種(zhong)配(pei)制(zhi)(zhi)方法(fa),用面粉、豆(dou)沙(sha)、白砂糖等(deng)(deng)十(shi)幾種(zhong)原料經(jing)特制(zhi)(zhi)爐具烘烤而成。
1、取2公(gong)斤(jin)面粉放入桶(tong)內(nei)(nei),加等量(liang)溫水,用長柄鐵勺攪(jiao)拌(ban)均(jun)勻(yun),靜置5-6小時,再加入2公(gong)斤(jin)面粉和溫水3公(gong)斤(jin),用勁攪(jiao)拌(ban)至面漿均(jun)勻(yun)。將(jiang)食(shi)堿(jian)溶(rong)化后倒(dao)(dao)入桶(tong)內(nei)(nei)拌(ban)勻(yun),灌入銅壺內(nei)(nei)待用。另將(jiang)豆油(you)倒(dao)(dao)入容器,加清水50克調(diao)成水油(you)。
2、把(ba)模(mo)(mo)(mo)具連同鐵(tie)蓋放爐上(shang)用中火燒(shao)燙,用刷子蘸水油(you)將(jiang)(jiang)模(mo)(mo)(mo)具孔(kong)(kong)(kong)涂抹一遍,取銅壺將(jiang)(jiang)面(mian)漿依次注入(ru)模(mo)(mo)(mo)孔(kong)(kong)(kong)(只灌半孔(kong)(kong)(kong)),隨即(ji)將(jiang)(jiang)模(mo)(mo)(mo)具舉起(qi),緩緩轉動,使面(mian)漿均(jun)勻(yun)黏在(zai)孔(kong)(kong)(kong)壁(bi)(bi),然后放在(zai)爐上(shang),將(jiang)(jiang)竹片插入(ru)孔(kong)(kong)(kong)中把(ba)面(mian)漿刮(gua)向孔(kong)(kong)(kong)的四壁(bi)(bi)。接著在(zai)每個孔(kong)(kong)(kong)內加入(ru)豆沙(sha)35克、糖豬(zhu)板(ban)油(you)丁(ding)5克,再(zai)取白砂(sha)糖15克均(jun)勻(yun)撒在(zai)各(ge)孔(kong)(kong)(kong)內,此(ci)后用面(mian)漿將(jiang)(jiang)孔(kong)(kong)(kong)填滿,撒上(shang)紅(hong)綠(lv)絲約15克,加蓋燒(shao)2分(fen)鐘,開(kai)蓋再(zai)均(jun)勻(yun)撒上(shang)白砂(sha)糖15克,蓋上(shang)鐵(tie)蓋再(zai)燒(shao)3分(fen)鐘即(ji)熟。