主料:面粉,老酵,豆(dou)沙,凈豬板油
輔料:食堿,白糖,紅(hong)綠瓜絲(si),花生油
1、食堿加水(shui)化成水(shui)。面(mian)粉入(ru)缸,用冷水(shui)拌和打成面(mian)漿,放入(ru)老酵、堿水(shui),拌和攪勻至面(mian)漿呈白色時,灌入(ru)銅壺待(dai)用。
2、花生(sheng)油(you)加適(shi)量清水(shui)調和(he)成(cheng)水(shui)油(you)。豆沙入缽,加白糖、水(shui)油(you)拌(ban)和(he)成(cheng)濕豆沙餡心。豬(zhu)板(ban)(ban)油(you)切(qie)丁(ding),加入白糖拌(ban)制(zhi)成(cheng)糖板(ban)(ban)油(you)丁(ding)。
3、糕(gao)(gao)模(mo)(mo)(mo)刷(shua)上(shang)(shang)水油(you),放(fang)于(yu)(yu)爐上(shang)(shang)燒熱(re),將面漿(jiang)從(cong)銅(tong)(tong)壺(hu)中(zhong)澆入糕(gao)(gao)模(mo)(mo)(mo)孔(kong),至模(mo)(mo)(mo)孔(kong)一(yi)半深時,即(ji)在各(ge)模(mo)(mo)(mo)孔(kong)中(zhong)放(fang)入豆沙(sha)餡,再將面漿(jiang)澆入模(mo)(mo)(mo)孔(kong),蓋住豆沙(sha),至模(mo)(mo)(mo)孔(kong)注滿后(hou),上(shang)(shang)面再放(fang)糖(tang)(tang)(tang)板(ban)油(you)丁,紅(hong)綠瓜絲,烘(hong)烤約八分鐘后(hou),將模(mo)(mo)(mo)孔(kong)中(zhong)的(de)(de)糕(gao)(gao)用(yong)銅(tong)(tong)釬挑出(chu)(chu)(chu),放(fang)于(yu)(yu)另一(yi)撒(sa)上(shang)(shang)一(yi)層白糖(tang)(tang)(tang)的(de)(de)鐵(tie)板(ban)上(shang)(shang),糕(gao)(gao)面貼鐵(tie)板(ban),底面朝(chao)上(shang)(shang),再放(fang)于(yu)(yu)爐上(shang)(shang)烘(hong)烤,待鐵(tie)板(ban)上(shang)(shang)溢出(chu)(chu)(chu)糖(tang)(tang)(tang)漿(jiang),色呈醬(jiang)紅(hong)色時,把(ba)糕(gao)(gao)身取出(chu)(chu)(chu)裝盤即(ji)成。