登封芝麻焦盖烧饼

    登封焦盖烧饼是登封市最有代表性的特色食品之一，名弛中外。其特点：黄焦酥脆,圆形厚墩，表面黄焦，底面干酥，内层松软，焦面上全是脱壳芝麻仁，焦盖可以揭起，吃起来，酥脆馨香，香味扑鼻，味美异常。
      
    传说源于宋代，为了表达对秦桧的忿恨，登封饭庄用面团制成乌龟形，放在火炉里烤，名曰火烧秦桧，后来逐渐演变成了圆形。
      
    这种烧饼的制作，有一道复杂的工序。它是用一半发面，一半死面，再加少量食油和好后，内敷少量五香粉、油、盐及其它佐料先做成油饼。接着在正面用毛刷刷上一层水后，扣在用面箩筛铺得非常均匀的芝麻仁上面。芝麻仁须提前拣好淘净浸泡，夏天浸泡1—2个小时，冬天浸泡7—8个小时，捶好的芝麻仁必须用湿布盖好，以保持水分，保证芝麻仁的饱满。然后将覆芝麻仁的一面朝上放在炉上，烙得面皮干涸出浅花为度，再翻过来烙贴芝麻仁的一面，烙得芝麻仁发黄为度，而后起饼放入炉圈内直接烘烤，先拷底，后烤面。若使疲火20分钟，就会烤出硬盖烧饼；若用旺火10分钟就会烤出软盖烧饼。至于焦盖烧饼，还需再加一道工序，即在圆面团时，用右手母、食、中指捏住蘸油、盐、五料的小面块尾部不放，同时在左手心把面团圆圆后，顺手将小面团捏扁，贴入一层油面，然后包好，再打成圆饼，铺上芝麻，象炕硬盖烧饼一样炕好后，焦盖就会翘起来，入口酥脆焦香。
      
    凡来登封出差、旅游的人们吃了以后赞叹不已，回味无穷，回去时大都买几个带回去让家里或朋友人品尝。


 

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.