江蘇鹽城名點(dian),已有100多(duo)年歷史,與(yu)伍佑(you)糖(tang)(tang)麻花齊名于(yu)(yu)淮(huai)、揚各地。配料用面(mian)粉、油、糖(tang)(tang)和少量桔(jie)皮。餅為正方形(xing)略長,呈(cheng)嫩黃色(se),餅面(mian)敷有芝麻。味(wei)香、甜、酥、脆。存(cun)放兩(liang)個月(yue)不(bu)(bu)致變質。便于(yu)(yu)攜帶保管(guan)。干(gan)吃香酥爽口,不(bu)(bu)覺干(gan)燥;水泡(pao)易(yi)于(yu)(yu)消化(hua),是旅游、饋贈佳品(pin)。
大(da)岡脆餅(bing)制作的(de)原材料十分普(pu)通,制作過程不(bu)太復雜,它不(bu)使用(yong)添(tian)加劑(ji)、防(fang)腐(fu)劑(ji)之類(lei)有損人類(lei)健康的(de)佐料。用(yong)來烤(kao)制脆餅(bing)的(de)燃料既普(pu)通易覓,又要求獨特,它不(bu)能使用(yong)電力,煤炭等現代能源,而僅用(yong)耐燒(shao)的(de)樹根作燃料,其優(you)點在(zai)于這種(zhong)燃料在(zai)燃燒(shao)完畢后,仍能產生大(da)量余熱(re),將餅(bing)烤(kao)得干、脆。
1、生產工具:攪(jiao)伴機(ji)、餅響子、銅(tong)火(huo)爐、制作臺等。
2、生產原料:面粉、植(zhi)物油、白糖(tang)、堿、芝麻(ma)。
3、生產工(gong)(gong)藝:將(jiang)(jiang)(jiang)面粉倒入(ru)攪(jiao)(jiao)拌(ban)(ban)機(ji)中待拌(ban)(ban)熟后加入(ru)發酵(jiao)成(cheng)(cheng)(cheng)功的(de)小鋯(gao),再(zai)次反(fan)復進(jin)行攪(jiao)(jiao)拌(ban)(ban),將(jiang)(jiang)(jiang)熟料(liao)(liao)(liao)(liao)從(cong)機(ji)中取出放在(zai)(zai)工(gong)(gong)作臺上,讓其(qi)自行發醇(大(da)約(yue)需要12小時(shi)左右(you)),將(jiang)(jiang)(jiang)熟料(liao)(liao)(liao)(liao)再(zai)倒入(ru)攪(jiao)(jiao)拌(ban)(ban)機(ji)中,同時(shi)將(jiang)(jiang)(jiang)堿兌(dui)成(cheng)(cheng)(cheng)少量的(de)水稀釋(shi),再(zai)次攪(jiao)(jiao)勻放在(zai)(zai)工(gong)(gong)作臺上,然(ran)后配(pei)制脆(cui)(cui)(cui)餅(bing)(bing)的(de)芯(xin)料(liao)(liao)(liao)(liao):植(zhi)物油(you)、白糖加面粉攪(jiao)(jiao)拌(ban)(ban),即強制成(cheng)(cheng)(cheng)芯(xin)料(liao)(liao)(liao)(liao),后將(jiang)(jiang)(jiang)熟料(liao)(liao)(liao)(liao)切成(cheng)(cheng)(cheng)小塊,磋(cuo)成(cheng)(cheng)(cheng)圓形(xing)(xing)直徑4公分,再(zai)將(jiang)(jiang)(jiang)一包芯(xin)料(liao)(liao)(liao)(liao)包捏(nie)在(zai)(zai)中間,用(yong)餅(bing)(bing)響子壓成(cheng)(cheng)(cheng)條形(xing)(xing),折成(cheng)(cheng)(cheng)三(san)折共十八層,即可形(xing)(xing)成(cheng)(cheng)(cheng)雛形(xing)(xing)脆(cui)(cui)(cui)餅(bing)(bing),后在(zai)(zai)脆(cui)(cui)(cui)餅(bing)(bing)上刷一點水,將(jiang)(jiang)(jiang)芝麻灑在(zai)(zai)雛形(xing)(xing)的(de)脆(cui)(cui)(cui)餅(bing)(bing)上,用(yong)手輕輕的(de)壓實,將(jiang)(jiang)(jiang)雛形(xing)(xing)脆(cui)(cui)(cui)餅(bing)(bing)粘貼在(zai)(zai)事(shi)先生火(huo)的(de)銅爐四周,再(zai)用(yong)濕潤的(de)毛巾將(jiang)(jiang)(jiang)爐口封蓋好,烘烤的(de)時(shi)間一般在(zai)(zai)4—5小時(shi)后,脆(cui)(cui)(cui)餅(bing)(bing)便制成(cheng)(cheng)(cheng)出爐。