馬(ma)蹄(ti)酥,雅名“香餅”,是(shi)福建(jian)同(tong)安(an),江蘇常州 山(shan)西繁峙等(deng)地的著名傳(chuan)統小吃。
馬(ma)(ma)蹄酥是(shi)由面粉揉合(he)各(ge)種材(cai)料(liao)烘烤而成(cheng)的(de)酥餅(bing),原為唐代的(de)宮廷食品,后流(liu)傳(chuan)入民間,隨著歲(sui)月流(liu)轉,各(ge)個地方(fang)的(de)馬(ma)(ma)蹄酥也演變(bian)出不同的(de)餡料(liao),形(xing)狀和(he)名稱(cheng)。
色呈金黃(huang),酥軟微脆(cui),香甜盈口,油而不膩。
上白面粉4.8公斤(jin),綿(mian)白糖(tang)2.05公斤(jin),酵種(zhong)25克(ke),飴糖(tang)75克(ke),食(shi)堿10克(ke),豆油1.95公斤(jin)。
1.將面(mian)粉(fen)(1.8公(gong)(gong)斤(jin))放入(ru)面(mian)缸,酵種撕碎后放入(ru),把綿白(bai)糖(350克(ke))、豆油(you)(you)(350克(ke))分放在面(mian)粉(fen)的兩邊,倒入(ru)開水(shui)(shui)500克(ke),拌(ban)(ban)和揉成(cheng)(cheng)油(you)(you)糖面(mian)團。再(zai)將食(shi)堿(5克(ke))用(yong)25克(ke)熱(re)水(shui)(shui)溶化后倒入(ru),反復用(yong)勁揉勻,劃開透氣,五六分鐘(zhong)后,仍揉合到一起(qi),制(zhi)得糖油(you)(you)面(mian)約3公(gong)(gong)斤(jin)。將食(shi)堿(5克(ke))用(yong)25克(ke)熱(re)水(shui)(shui)溶化后倒入(ru)面(mian)缸,再(zai)放入(ru)面(mian)粉(fen)(3公(gong)(gong)斤(jin)),綿白(bai)糖(1.6公(gong)(gong)斤(jin))、豆油(you)(you)(1.5公(gong)(gong)斤(jin))拌(ban)(ban)和,搓勻即成(cheng)(cheng)糖油(you)(you)酥6.2公(gong)(gong)斤(jin)。
2.將糖油(you)面(mian)搓(cuo)成條長,摘(zhai)成劑(ji)子200只(zhi)(每(mei)只(zhi)重15克(ke)),撳扁成邊薄中(zhong)厚的圓形皮子,每(mei)只(zhi)包入(ru)糖油(you)酥(su)(31克(ke)),收口捏攏,撳扁后用(yong)(yong)搟棰搟成直徑約(yue)6.7厘米的酥(su)坯(pi)(pi),然后在酥(su)坯(pi)(pi)正面(mian)刻上馬蹄印,將飴(yi)糖用(yong)(yong)熱(re)水(shui)75克(ke)稀釋后,涂刷在酥(su)坯(pi)(pi)面(mian)上。待桶(tong)爐(lu)燒熱(re),將酥(su)坯(pi)(pi)底面(mian)抹少許清水(shui)貼入(ru)爐(lu)中(zhong)(每(mei)爐(lu)可貼100只(zhi)),爐(lu)口上蓋一(yi)水(shui)缽(bo)(bo),用(yong)(yong)微火烘烤。4分鐘后,端去水(shui)缽(bo)(bo),將綿白糖(50克(ke))撒(sa)入(ru)火中(zhong),覆蓋水(shui)缽(bo)(bo)(不使漏氣(qi)),同時用(yong)(yong)濕布塞住桶(tong)爐(lu)風口,燜約(yue)3分鐘,待爐(lu)內糖煙(yan)消散、熱(re)氣(qi)冒(mao)出時,端去水(shui)缽(bo)(bo),出爐(lu)即成。