登封芝麻焦蓋燒餅

    登封焦蓋燒餅是登封市最有代表性的特色食品之一，名弛中外。其特點(diǎn)：黃焦酥脆,圓形厚墩，表面黃焦，底面干酥，內(nèi)層松軟，焦面上全是脫殼芝麻仁，焦蓋可以揭起，吃起來，酥脆馨香，香味撲鼻，味美異常。
      
    傳說源于宋代，為了表達(dá)對(duì)秦檜的忿恨，登封飯莊用面團(tuán)制成烏龜形，放在火爐里烤，名曰火燒秦檜，后來逐漸演變成了圓形。
      
    這種燒餅的制作，有一道復(fù)雜的工序。它是用一半發(fā)面，一半死面，再加少量食油和好后，內(nèi)敷少量五香粉、油、鹽及其它佐料先做成油餅。接著在正面用毛刷刷上一層水后，扣在用面籮篩鋪得非常均勻的芝麻仁上面。芝麻仁須提前揀好淘凈浸泡，夏天浸泡1—2個(gè)小時(shí)，冬天浸泡7—8個(gè)小時(shí)，捶好的芝麻仁必須用濕布蓋好，以保持水分，保證芝麻仁的飽滿。然后將覆芝麻仁的一面朝上放在爐上，烙得面皮干涸出淺花為度，再翻過來烙貼芝麻仁的一面，烙得芝麻仁發(fā)黃為度，而后起餅放入爐圈內(nèi)直接烘烤，先拷底，后烤面。若使疲火20分鐘，就會(huì)烤出硬蓋燒餅；若用旺火10分鐘就會(huì)烤出軟蓋燒餅。至于焦蓋燒餅，還需再加一道工序，即在圓面團(tuán)時(shí)，用右手母、食、中指捏住蘸油、鹽、五料的小面塊尾部不放，同時(shí)在左手心把面團(tuán)圓圓后，順手將小面團(tuán)捏扁，貼入一層油面，然后包好，再打成圓餅，鋪上芝麻，象炕硬蓋燒餅一樣炕好后，焦蓋就會(huì)翹起來，入口酥脆焦香。
      
    凡來登封出差、旅游的人們吃了以后贊嘆不已，回味無窮，回去時(shí)大都買幾個(gè)帶回去讓家里或朋友人品嘗。


 

Dengfeng Sesame-covered Pastry

    Dengfeng Sesame-covered Pastry is one of the most representative specialties, which is famous all around the world. Its biggest characteristics are: appearing gold-colored, round, crisp outside and soft inside, sesame-covered, the cover being able to be perked up; eats crisp, tasty, fragrant, tempting. It’s said that it stems from Song Dynasty. In order to express their hatred for Qin Hui, who is the worst official at that time, Dengfeng Restaurant make tortoise-shaped pastry called Burned Qin Hui Pastry. Later it changed into round shape.
     
    It has a very complicated making skill involving not only the preparation of materials but also the cooking processes. First, it needs half leaven dough and half kneaded dough made into raw pastry combining with other condiments. Besides, sesames must be soaked for 1 to 2 hours in summer and 7 to 8 hours in autumn so as to keep them plump. Then roast it side by side with different degrees of fire and pinch it with a special skill to make sure its sesame-cover can perk up.