常州大麻(ma)糕,江蘇(su)省地方特色糕點。是由長(chang)樂(le)茶社王長(chang)生師(shi)傅創制(zhi),距今(jin)已(yi)有150余年歷(li)史(shi)。其皮薄酥重(zhong),制(zhi)作(zuo)考究,注重(zhong)火候,為(wei)一般(ban)麻(ma)糕所不及。此(ci)點先(xian)后在徐州、南京參加江蘇(su)省名點小吃展銷(xiao),獲得好評。
色呈金(jin)黃,香脆松(song)軟甜鮮,皮薄酥(su)重,層次分明,為江蘇地區風味名(ming)點,其中常州最(zui)為著名(ming)。
將面(mian)(mian)粉(fen)(3.5公(gong)斤(jin))放(fang)入(ru)面(mian)(mian)缸,倒入(ru)熟豬油(you),揉(rou)搓均勻即成油(you)酥(su)(5.25公(gong)斤(jin))。將面(mian)(mian)粉(fen)(650克)和酵(jiao)種放(fang)入(ru)面(mian)(mian)缸,加50℃熱(re)水(shui)600克(秋(qiu)、冬季節要用70℃的熱(re)水(shui),夏季用30℃溫水(shui)),和成面(mian)(mian)團。發酵(jiao)后,把用50克熱(re)水(shui)溶(rong)化(hua)的堿液倒入(ru),揉(rou)成發面(mian)(mian)團(1.75公(gong)斤(jin))。
將豬板油洗凈,撕去(qu)膜衣,剁成茸,放于盆內(nei),加入精鹽拌勻。
把發面(mian)搓成(cheng)長條(tiao),摘成(cheng)面(mian)劑50只(每(mei)只重35克(ke)),將(jiang)劑子撳(qin)扁(bian)(bian)成(cheng)圓皮,包入油(you)酥(su)(105克(ke)),收(shou)口捏攏(long)后(hou)略(lve)撳(qin)扁(bian)(bian),用搟(xian)(xian)棰(chui)搟(xian)(xian)扁(bian)(bian),自(zi)左至右(you)卷起,再搟(xian)(xian)扁(bian)(bian)推長,自(zi)外朝(chao)里卷起(搭頭朝(chao)上),再略(lve)撳(qin)扁(bian)(bian)(要邊薄中(zhong)厚),然(ran)后(hou)包餡(xian)(xian)。甜(tian)麻(ma)糕每(mei)個包入綿白糖(tang)(25克(ke)),咸麻(ma)糕每(mei)個包入咸板(ban)油(you)餡(xian)(xian)(20克(ke))、蔥末(10克(ke)),收(shou)口捏攏(long)再略(lve)撳(qin),用搟(xian)(xian)棰(chui)搟(xian)(xian)成(cheng)1厘米厚、17厘米長、中(zhong)腰寬12厘米的(de)腰狀糕胚。用熱水(shui)(shui)100克(ke)把餡(xian)(xian)糖(tang)調(diao)成(cheng)液體,分別涂刷在糕坯(pi)表面(mian),再逐塊蘸滿芝(zhi)麻(ma),翻(fan)轉糕坯(pi)使芝(zhi)麻(ma)面(mian)朝(chao)下,然(ran)后(hou)雙手略(lve)蘸清水(shui)(shui)抹在糕底。將(jiang)糕坯(pi)貼入燒熱的(de)爐中(zhong),每(mei)爐可貼20塊,用小火烘烤。爐口蓋上水(shui)(shui)缽(bo)。約4分鐘即可成(cheng)熟(shu),然(ran)后(hou)輕輕鏟出。