南棗核(he)桃(tao)(tao)豬油(you)糕軟糖是澳(ao)(ao)門(men)禮(li)記餅(bing)家始創的傳(chuan)統(tong)糕類小吃之一,已經有百年的歷(li)史,禮(li)記餅(bing)家生(sheng)產的“澳(ao)(ao)門(men)特色豬油(you)糕軟糖”憑著傳(chuan)統(tong)的手工(gong)工(gong)藝,和古法(fa)秘制(zhi)配方(fang),結合現代的先進生(sheng)產工(gong)藝,生(sheng)產出的南棗核(he)桃(tao)(tao)豬油(you)糕軟糖已成為祖國大(da)陸、港澳(ao)(ao)臺、世界各地唐人街、歐美等國家地區久負(fu)盛名(ming)的特色產品!好吃的南棗核(he)桃(tao)(tao)豬油(you)糕軟糖咬下去口感軟滑,香味濃(nong)郁(yu),滋味無窮!
一般消費者有種(zhong)錯(cuo)覺(jue)認為(wei)豬(zhu)(zhu)油(you)糕是用豬(zhu)(zhu)油(you)做的(de),其實(shi)不然,禮記豬(zhu)(zhu)油(you)糕采用上(shang)等植物油(you)及葡萄配料,用低溫火連煮四(si)小時,自(zi)然冷卻后(hou)通過自(zi)動機械包裝,使得每(mei)粒豬(zhu)(zhu)油(you)糕軟(ruan)靱可口,適合潮流(liu)。
一、將(jiang)細糯米(mi)粉(fen),細粳米(mi)粉(fen)放(fang)入木(mu)桶(tong)(tong)內(nei)(nei)拌(ban)(ban)勻,中(zhong)間(jian)扒窩,加上精鹽(100克)和(he)清水1.5千克,用(yong)手(shou)拌(ban)(ban)勻,到“捏則為團,撒開(kai)(kai)似沙”時放(fang)入篩(shai)(shai)中(zhong),全部(bu)過(guo)篩(shai)(shai)。二(er)、取木(mu)制大蒸(zheng)桶(tong)(tong)一只(zhi),內(nei)(nei)放(fang)竹箅墊底,抹上豆油(you),先取30%的糕(gao)(gao)(gao)粉(fen)鋪(pu)(pu)于桶(tong)(tong)底,置(zhi)旺火沸水鍋上蒸(zheng),待蒸(zheng)汽透過(guo)糕(gao)(gao)(gao)粉(fen)時,再鋪(pu)(pu)入20%的糕(gao)(gao)(gao)粉(fen),蒸(zheng)發糕(gao)(gao)(gao)粉(fen)近熟(shu)(shu),取咸(xian)豬板油(you)丁(ding)放(fang)在剩余(yu)生(sheng)糕(gao)(gao)(gao)粉(fen)內(nei)(nei),略拌(ban)(ban)一下,放(fang)入桶(tong)(tong)里鋪(pu)(pu)勻,隨即(ji)把剩余(yu)糕(gao)(gao)(gao)粉(fen)如前法陸續加完,蓋(gai)上木(mu)蓋(gai),蒸(zheng)至(zhi)糕(gao)(gao)(gao)粉(fen)呈玉(yu)白(bai)色,揭去蓋(gai),均勻放(fang)入蔥(cong)段,再加蓋(gai)蒸(zheng)約(yue)3分鐘即(ji)熟(shu)(shu)。三(san)、在案板上鋪(pu)(pu)放(fang)潔白(bai)濕布(bu)一塊(kuai),把熟(shu)(shu)糕(gao)(gao)(gao)粉(fen)倒上,用(yong)濕布(bu)包住,撳實(shi)。翻轉過(guo)來,拍平至(zhi)近6.7厘米(mi)厚(需上下四角方正光滑),揭去布(bu)用(yong)刀(蘸(zhan)涼(liang)開(kai)(kai)水)切成(cheng)(cheng)長(chang)方形(xing)100塊(kuai)即(ji)成(cheng)(cheng)。