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鳳橋梅花糕介紹

鳳橋梅花糕在繼承了傳統制(zhi)(zhi)作方(fang)法的同(tong)時，又加入小元宵、青紅果、松子仁等(deng)，使其味道更加鮮美，外焦里嫩，而(er)且有豆沙、果醬、果仁等(deng)十幾種配制(zhi)(zhi)方(fang)法，用面粉、豆沙、白砂糖等(deng)十幾種原料(liao)經(jing)特制(zhi)(zhi)爐具烘烤而(er)成。

鳳橋梅花糕怎么做

1、取2公斤面粉放入(ru)桶(tong)內，加(jia)等量溫(wen)水，用(yong)長(chang)柄(bing)鐵勺攪拌(ban)均(jun)勻(yun)(yun)，靜置5-6小時(shi)，再加(jia)入(ru)2公斤面粉和溫(wen)水3公斤，用(yong)勁(jing)攪拌(ban)至(zhi)面漿(jiang)均(jun)勻(yun)(yun)。將(jiang)食堿溶化(hua)后倒(dao)入(ru)桶(tong)內拌(ban)勻(yun)(yun)，灌(guan)入(ru)銅壺(hu)內待(dai)用(yong)。另將(jiang)豆油倒(dao)入(ru)容器，加(jia)清水50克調成水油。

2、把模(mo)具連(lian)同鐵蓋(gai)放爐上用中(zhong)火燒燙，用刷子蘸(zhan)水油將(jiang)(jiang)(jiang)模(mo)具孔(kong)(kong)(kong)(kong)(kong)涂抹一遍，取(qu)銅壺將(jiang)(jiang)(jiang)面(mian)漿(jiang)(jiang)依次(ci)注入(ru)模(mo)孔(kong)(kong)(kong)(kong)(kong)(只灌半(ban)孔(kong)(kong)(kong)(kong)(kong))，隨(sui)即(ji)將(jiang)(jiang)(jiang)模(mo)具舉起，緩緩轉(zhuan)動，使面(mian)漿(jiang)(jiang)均勻黏在孔(kong)(kong)(kong)(kong)(kong)壁，然(ran)后(hou)放在爐上，將(jiang)(jiang)(jiang)竹片插入(ru)孔(kong)(kong)(kong)(kong)(kong)中(zhong)把面(mian)漿(jiang)(jiang)刮向孔(kong)(kong)(kong)(kong)(kong)的四壁。接(jie)著在每個(ge)孔(kong)(kong)(kong)(kong)(kong)內加入(ru)豆(dou)沙35克、糖(tang)豬板油丁(ding)5克，再(zai)取(qu)白砂糖(tang)15克均勻撒(sa)在各孔(kong)(kong)(kong)(kong)(kong)內，此后(hou)用面(mian)漿(jiang)(jiang)將(jiang)(jiang)(jiang)孔(kong)(kong)(kong)(kong)(kong)填滿，撒(sa)上紅(hong)綠絲約15克，加蓋(gai)燒2分鐘(zhong)，開蓋(gai)再(zai)均勻撒(sa)上白砂糖(tang)15克，蓋(gai)上鐵蓋(gai)再(zai)燒3分鐘(zhong)即(ji)熟。