太(tai)(tai)(tai)師(shi)(shi)(shi)餅(bing)(bing)(bing)(bing)(bing)配(pei)以一(yi)(yi)杯熱茶(cha)食用,大(da)有(you)太(tai)(tai)(tai)師(shi)(shi)(shi)風度。太(tai)(tai)(tai)師(shi)(shi)(shi)餅(bing)(bing)(bing)(bing)(bing)皮(pi)酥,味(wei)香,咸甜(tian)皆備,而為(wei)文人(ren)會友(you)的(de)必置佳品。京(jing)式(shi)糕點(dian)中(zhong)(zhong)有(you)一(yi)(yi)種太(tai)(tai)(tai)師(shi)(shi)(shi)餅(bing)(bing)(bing)(bing)(bing),據老糕點(dian)師(shi)(shi)(shi)傅說(shuo),這種餅(bing)(bing)(bing)(bing)(bing)是商朝(chao)紂(zhou)(zhou)王(wang)的(de)太(tai)(tai)(tai)師(shi)(shi)(shi)聞(wen)(wen)仲(zhong)發明(ming)的(de)。武王(wang)伐紂(zhou)(zhou),紂(zhou)(zhou)王(wang)派(pai)太(tai)(tai)(tai)師(shi)(shi)(shi)聞(wen)(wen)仲(zhong)率兵抵御,聞(wen)(wen)仲(zhong)制作了一(yi)(yi)種甜(tian)味(wei)糕餅(bing)(bing)(bing)(bing)(bing),作為(wei)行(xing)(xing)軍干糧(liang)。后來(lai)這種餅(bing)(bing)(bing)(bing)(bing)傳到(dao)民間,就(jiu)被叫做太(tai)(tai)(tai)師(shi)(shi)(shi)餅(bing)(bing)(bing)(bing)(bing)。聞(wen)(wen)仲(zhong)也因此被糕點(dian)業(ye)(ye)(ye)供奉為(wei)祖師(shi)(shi)(shi)。北京(jing)解放前,各行(xing)(xing)各業(ye)(ye)(ye)都(dou)有(you)一(yi)(yi)位祖師(shi)(shi)(shi),像神佛一(yi)(yi)樣受到(dao)本(ben)行(xing)(xing)業(ye)(ye)(ye)的(de)供奉與尊敬(jing),如中(zhong)(zhong)藥行(xing)(xing)業(ye)(ye)(ye)供奉孫思邈,稱為(wei)藥王(wang);建(jian)筑行(xing)(xing)業(ye)(ye)(ye)供奉魯班;屠宰行(xing)(xing)業(ye)(ye)(ye)供奉樊噲等等。當然(ran),聞(wen)(wen)仲(zhong)制作太(tai)(tai)(tai)師(shi)(shi)(shi)餅(bing)(bing)(bing)(bing)(bing)只是傳說(shuo)而已,無可稽考。不(bu)過(guo)太(tai)(tai)(tai)師(shi)(shi)(shi)餅(bing)(bing)(bing)(bing)(bing)卻一(yi)(yi)直(zhi)為(wei)人(ren)喜愛,京(jing)式(shi)糕點(dian)八大(da)件(jian)中(zhong)(zhong)就(jiu)有(you)太(tai)(tai)(tai)師(shi)(shi)(shi)餅(bing)(bing)(bing)(bing)(bing)。其餡有(you)棗泥、豆沙(sha)或白糖等等。有(you)的(de)糕點(dian)店(dian)把太(tai)(tai)(tai)師(shi)(shi)(shi)餅(bing)(bing)(bing)(bing)(bing)寫成太(tai)(tai)(tai)史(shi)餅(bing)(bing)(bing)(bing)(bing),“太(tai)(tai)(tai)史(shi)”當為(wei)“太(tai)(tai)(tai)師(shi)(shi)(shi)”之誤。
精(jing)面粉2.5千(qian)克(ke)(ke)(50個計量),配料:火腿丁(ding)300克(ke)(ke),豆沙、白糖(tang)、鮮豬(zhu)肉各500克(ke)(ke),精(jing)鹽、蔥花各30克(ke)(ke),醬油20克(ke)(ke),熟豬(zhu)油1.6千(qian)克(ke)(ke)(耗100克(ke)(ke))。
1、揉(rou)面(mian):先用面(mian)粉(l千(qian)克)與豬油(500克)和成酥面(mian);再用面(mian)粉(1.5千(qian)克)、豬油(200克)、冷(leng)水(450毫(hao)升),分3次摻(chan)入(ru)揉(rou)成面(mian)皮。
2、白(bai)糖入碗,加入火腿丁、豬(zhu)油(100克),拌(ban)成糖腿餡(xian)(xian)。鮮肉(rou)煮熟切成小丁,加入鹽、醬油、蔥(cong)花拌(ban)成肉(rou)餡(xian)(xian)。
3、成型:先將(jiang)揉好的面皮攤平(ping)(ping),把酥面放(fang)當中包起(qi)來(lai)褂(gua)平(ping)(ping)、卷起(qi)用刀切成50個小團,把每個小團用手(shou)按平(ping)(ping),包上芯子(甜的包糖腿、洗沙、咸的包肉(rou)餡),再接平(ping)(ping)成餅狀。
4、鍋(guo)上火(huo),放入(ru)豬油(you)(800克),待油(you)溫達三成熱時,將餅下入(ru)油(you)鍋(guo)中炸至皮酥、心透,撈(lao)出控(kong)油(you)即(ji)成。