鄭店馬(ma)蹄燒(shao)餅是山東省樂陵市鄭店鎮的傳統名點。當地馬(ma)蹄燒(shao)餅制作技藝(yi)距(ju)今(jin)有300多年的歷史。馬(ma)蹄燒(shao)餅因其形狀如馬(ma)蹄故而得名。
鄭店馬(ma)蹄(ti)燒(shao)餅(bing)(bing)制(zhi)(zhi)作(zuo)技藝(yi)非常考究,從制(zhi)(zhi)作(zuo)到成(cheng)(cheng)(cheng)(cheng)熟出爐(lu)需(xu)要10余(yu)道工序(xu),其配料(liao)嚴格精(jing)細(xi),所用原料(liao)均有(you)精(jing)確的(de)比列,需(xu)要兩個(ge)面(mian)劑(ji)精(jing)制(zhi)(zhi)而(er)成(cheng)(cheng)(cheng)(cheng),一(yi)個(ge)面(mian)劑(ji)與用油炒好的(de)酥卷制(zhi)(zhi)成(cheng)(cheng)(cheng)(cheng)層層疊疊狀,當(dang)作(zuo)燒(shao)餅(bing)(bing)的(de)瓤,然后在用另一(yi)個(ge)面(mian)劑(ji)包在外(wai)面(mian),當(dang)作(zuo)燒(shao)餅(bing)(bing)的(de)皮,隨(sui)即(ji)在光滑的(de)石(shi)墩(dun)上(shang)搓制(zhi)(zhi)成(cheng)(cheng)(cheng)(cheng)馬(ma)蹄(ti)狀,蘸以(yi)芝(zhi)麻和糖色,貼在吊爐(lu)上(shang)烘烤(kao)七八分鐘而(er)成(cheng)(cheng)(cheng)(cheng)!馬(ma)蹄(ti)燒(shao)餅(bing)(bing)除配料(liao)嚴格精(jing)細(xi)外(wai),掌(zhang)握火候(hou)也是十分重要的(de),制(zhi)(zhi)作(zuo)馬(ma)蹄(ti)燒(shao)餅(bing)(bing)所有(you)的(de)鍋(guo)爐(lu)比較奇特,它所有(you)的(de)大平鍋(guo)面(mian)朝下,底朝上(shang),為保持(chi)爐(lu)內(nei)所需(xu)溫度,鍋(guo)底需(xu)用泥糊好,爐(lu)底上(shang)下不(bu)通氣,制(zhi)(zhi)成(cheng)(cheng)(cheng)(cheng)馬(ma)蹄(ti)燒(shao)餅(bing)(bing)最理(li)想的(de)燃料(liao)是木炭和谷糠,也可用鋸(ju)末代替,不(bu)宜產生煙,火溫高,持(chi)久,一(yi)次能(neng)考成(cheng)(cheng)(cheng)(cheng)成(cheng)(cheng)(cheng)(cheng)品燒(shao)餅(bing)(bing)10-20個(ge)。