常(chang)州大(da)麻糕,江蘇(su)(su)省(sheng)地方特色糕點(dian)。是(shi)由長(chang)樂茶社王長(chang)生師傅(fu)創制(zhi),距今已有150余年歷史。其皮薄酥重,制(zhi)作考究(jiu),注重火候,為一(yi)般(ban)麻糕所不(bu)及。此點(dian)先后在徐州、南京參(can)加江蘇(su)(su)省(sheng)名點(dian)小(xiao)吃(chi)展(zhan)銷,獲得好評。
色呈(cheng)金黃,香脆(cui)松軟甜鮮,皮薄酥重(zhong),層次(ci)分明,為江蘇地區風味名點,其中常州最(zui)為著名。
將(jiang)面(mian)(mian)粉(3.5公(gong)斤)放(fang)入(ru)面(mian)(mian)缸(gang),倒(dao)(dao)入(ru)熟(shu)豬(zhu)油(you)(you),揉(rou)搓(cuo)均勻即成(cheng)(cheng)油(you)(you)酥(5.25公(gong)斤)。將(jiang)面(mian)(mian)粉(650克(ke))和酵(jiao)(jiao)種放(fang)入(ru)面(mian)(mian)缸(gang),加50℃熱(re)(re)水600克(ke)(秋、冬季節要用(yong)70℃的熱(re)(re)水,夏季用(yong)30℃溫水),和成(cheng)(cheng)面(mian)(mian)團。發酵(jiao)(jiao)后,把(ba)用(yong)50克(ke)熱(re)(re)水溶(rong)化的堿液倒(dao)(dao)入(ru),揉(rou)成(cheng)(cheng)發面(mian)(mian)團(1.75公(gong)斤)。
將豬(zhu)板油洗凈,撕(si)去膜衣,剁成茸,放(fang)于盆內,加(jia)入精鹽(yan)拌(ban)勻。
把發(fa)面搓(cuo)成長條,摘成面劑(ji)50只(每只重35克(ke)(ke)(ke)),將劑(ji)子撳(qin)扁(bian)(bian)(bian)成圓(yuan)皮,包入(ru)油酥(su)(105克(ke)(ke)(ke)),收口捏攏后(hou)略(lve)撳(qin)扁(bian)(bian)(bian),用(yong)搟棰搟扁(bian)(bian)(bian),自(zi)左至右卷起,再(zai)(zai)搟扁(bian)(bian)(bian)推長,自(zi)外朝里(li)卷起(搭頭朝上),再(zai)(zai)略(lve)撳(qin)扁(bian)(bian)(bian)(要邊薄中厚),然后(hou)包餡。甜麻糕(gao)(gao)每個包入(ru)綿白糖(25克(ke)(ke)(ke)),咸(xian)麻糕(gao)(gao)每個包入(ru)咸(xian)板(ban)油餡(20克(ke)(ke)(ke))、蔥末(10克(ke)(ke)(ke)),收口捏攏再(zai)(zai)略(lve)撳(qin),用(yong)搟棰搟成1厘米(mi)厚、17厘米(mi)長、中腰(yao)寬12厘米(mi)的腰(yao)狀(zhuang)糕(gao)(gao)胚。用(yong)熱水100克(ke)(ke)(ke)把餡糖調成液體,分(fen)(fen)別(bie)涂刷(shua)在糕(gao)(gao)坯表面,再(zai)(zai)逐塊蘸(zhan)滿(man)芝(zhi)麻,翻(fan)轉糕(gao)(gao)坯使芝(zhi)麻面朝下,然后(hou)雙手略(lve)蘸(zhan)清水抹在糕(gao)(gao)底。將糕(gao)(gao)坯貼入(ru)燒熱的爐(lu)中,每爐(lu)可貼20塊,用(yong)小火烘烤。爐(lu)口蓋(gai)上水缽。約4分(fen)(fen)鐘(zhong)即可成熟(shu),然后(hou)輕輕鏟出。