雙麻火燒是一種河(he)南開封市的(de)傳統名小吃。多作早點、夜(ye)宵(xiao)。配油(you)茶吃。口感酥焦,透五香(xiang)味。
1.制芝麻(ma)仁:將(jiang)芝麻(ma)用(yong)(yong)涼水浸(jin)泡至用(yong)(yong)指(zhi)一捻能去(qu)掉皮(pi)(pi)時,撈出(chu)瀝(li)干(gan)水分,用(yong)(yong)石臼搗或(huo)用(yong)(yong)抹布(bu)裹(guo)住揉搓(cuo),將(jiang)芝麻(ma)皮(pi)(pi)去(qu)掉,成芝麻(ma)仁待用(yong)(yong)。
2.制酥:鍋置火(huo)上,倒入(ru)(ru)油600克(ke),燒(shao)至八成熱(re),將鍋端離火(huo)口。放入(ru)(ru)面粉1.5千克(ke),用鐵鏟翻勻,攤在案板上晾涼后,加入(ru)(ru)鹽、大料(liao)面,用手揉成酥面團。
3.制皮面(mian):將另外1千克面(mian)粉倒在案板上(shang),中(zhong)間扒一下(xia)小坑下(xia)入400克植物油(you)、約500毫升水,拌和均勻揉光成皮面(mian)團。
4.成(cheng)型:按皮面(mian)(mian)四(si)成(cheng),酥面(mian)(mian)六成(cheng)的比例,用皮面(mian)(mian)包著酥面(mian)(mian),搟(xian)(xian)成(cheng)1厘米厚的長(chang)形(xing)片,順長(chang)折起(qi)來再搟(xian)(xian)薄(bo),反復二三次。最后卷成(cheng)卷。揪成(cheng)50克一個的劑子,逐個揉圓,用手(shou)按扁。另取如小棗一樣大的面(mian)(mian)塊,沾上油,包在中間,用搟(xian)(xian)面(mian)(mian)杖搟(xian)(xian)成(cheng)邊厚中間稍薄(bo)的圓餅(bing)。把圓餅(bing)兩(liang)面(mian)(mian)刷上水,粘(zhan)上芝麻(ma)(ma)仁,正(zheng)面(mian)(mian)(即光面(mian)(mian))粘(zhan)的芝麻(ma)(ma)多些,背面(mian)(mian)粘(zhan)的少些。逐個做好放在案板上。
5.烤制:鏊(ao)(ao)子放(fang)火上(shang)(shang),擦凈(jing),燒(shao)至(zhi)七成熟,用刷子刷上(shang)(shang)一層(ceng)油,將(jiang)做好的(de)餅(bing)背面(mian)(mian)(mian)(收口(kou)的(de)一面(mian)(mian)(mian))向下,放(fang)在鏊(ao)(ao)子上(shang)(shang)焙。至(zhi)底面(mian)(mian)(mian)發黃時翻身(shen)。鏊(ao)(ao)子上(shang)(shang)再刷油,燒(shao)餅(bing)在鏊(ao)(ao)子上(shang)(shang)邊焙邊轉動,焙成均(jun)勻的(de)金(jin)黃色時起出。再將(jiang)餅(bing)下入(ru)爐(lu)膛內烤。先烤背面(mian)(mian)(mian),燒(shao)至(zhi)餅(bing)虛紅黃色即成。