鳳橋梅花(hua)糕在繼(ji)承了傳統制作方(fang)法(fa)的同(tong)時(shi),又加入(ru)小(xiao)元宵(xiao)、青紅果、松子仁(ren)等,使其味道更加鮮美,外焦(jiao)里(li)嫩,而且有豆(dou)沙、果醬、果仁(ren)等十(shi)幾種配制方(fang)法(fa),用(yong)面粉、豆(dou)沙、白砂糖等十(shi)幾種原(yuan)料經特制爐具烘烤而成。
1、取2公(gong)斤(jin)(jin)面(mian)粉放入(ru)(ru)(ru)桶內,加(jia)(jia)(jia)等量溫水(shui),用(yong)長柄鐵勺攪拌均勻(yun),靜(jing)置(zhi)5-6小時,再加(jia)(jia)(jia)入(ru)(ru)(ru)2公(gong)斤(jin)(jin)面(mian)粉和溫水(shui)3公(gong)斤(jin)(jin),用(yong)勁(jing)攪拌至面(mian)漿(jiang)均勻(yun)。將(jiang)食堿溶化(hua)后倒入(ru)(ru)(ru)桶內拌勻(yun),灌入(ru)(ru)(ru)銅壺(hu)內待用(yong)。另將(jiang)豆油倒入(ru)(ru)(ru)容器,加(jia)(jia)(jia)清水(shui)50克調(diao)成水(shui)油。
2、把模(mo)(mo)具連(lian)同鐵(tie)蓋(gai)放(fang)(fang)爐上(shang)用中(zhong)火燒燙,用刷子蘸(zhan)水油(you)將(jiang)模(mo)(mo)具孔(kong)涂(tu)抹一遍,取銅壺將(jiang)面漿(jiang)依次注(zhu)入模(mo)(mo)孔(kong)(只(zhi)灌(guan)半(ban)孔(kong)),隨(sui)即將(jiang)模(mo)(mo)具舉起,緩緩轉動(dong),使面漿(jiang)均勻(yun)(yun)黏在(zai)(zai)孔(kong)壁(bi),然后(hou)放(fang)(fang)在(zai)(zai)爐上(shang),將(jiang)竹片插入孔(kong)中(zhong)把面漿(jiang)刮向孔(kong)的四壁(bi)。接著(zhu)在(zai)(zai)每個孔(kong)內加(jia)入豆沙35克、糖(tang)豬板油(you)丁(ding)5克,再(zai)取白砂(sha)糖(tang)15克均勻(yun)(yun)撒(sa)在(zai)(zai)各孔(kong)內,此后(hou)用面漿(jiang)將(jiang)孔(kong)填滿,撒(sa)上(shang)紅綠絲約15克,加(jia)蓋(gai)燒2分鐘(zhong),開蓋(gai)再(zai)均勻(yun)(yun)撒(sa)上(shang)白砂(sha)糖(tang)15克,蓋(gai)上(shang)鐵(tie)蓋(gai)再(zai)燒3分鐘(zhong)即熟。