主料:面(mian)粉,老(lao)酵,豆沙(sha),凈豬板油
輔料(liao):食堿,白糖,紅綠瓜絲(si),花(hua)生油
1、食堿(jian)加水(shui)化成(cheng)水(shui)。面粉入(ru)缸(gang),用冷水(shui)拌(ban)和(he)打成(cheng)面漿,放(fang)入(ru)老酵、堿(jian)水(shui),拌(ban)和(he)攪勻(yun)至面漿呈白色時,灌入(ru)銅壺待用。
2、花(hua)生油加(jia)適量清水調和(he)成水油。豆沙(sha)入缽(bo),加(jia)白糖、水油拌和(he)成濕豆沙(sha)餡(xian)心。豬板油切(qie)丁,加(jia)入白糖拌制成糖板油丁。
3、糕(gao)模(mo)(mo)刷上(shang)(shang)水油,放于爐(lu)上(shang)(shang)燒熱,將(jiang)(jiang)面(mian)(mian)漿(jiang)從銅壺(hu)中(zhong)澆(jiao)入糕(gao)模(mo)(mo)孔(kong),至模(mo)(mo)孔(kong)一半(ban)深時(shi),即在各模(mo)(mo)孔(kong)中(zhong)放入豆沙餡(xian),再將(jiang)(jiang)面(mian)(mian)漿(jiang)澆(jiao)入模(mo)(mo)孔(kong),蓋住豆沙,至模(mo)(mo)孔(kong)注滿后,上(shang)(shang)面(mian)(mian)再放糖板(ban)油丁,紅(hong)綠瓜(gua)絲,烘烤約八(ba)分鐘后,將(jiang)(jiang)模(mo)(mo)孔(kong)中(zhong)的糕(gao)用銅釬挑出,放于另一撒上(shang)(shang)一層白糖的鐵(tie)板(ban)上(shang)(shang),糕(gao)面(mian)(mian)貼(tie)鐵(tie)板(ban),底面(mian)(mian)朝(chao)上(shang)(shang),再放于爐(lu)上(shang)(shang)烘烤,待鐵(tie)板(ban)上(shang)(shang)溢出糖漿(jiang),色(se)呈醬紅(hong)色(se)時(shi),把糕(gao)身取(qu)出裝盤即成。