Fuyang people call the production of baklava "baklava", a quality baklava, the production of the past is no less than a systematic project. But the key is no more than three passes: one is the fermentation pass, the second is the production pass, the third is the baking pass. This is in fact not three or two sentences can be said clearly, there are many skills can only mean, but not words.
Speaking of hitting the baklava is a hard work, wind and rain, the dawn will be up to the baklava stove fire. The baklava is also a technical work, because the action of the baklava must be sharp, the main point of the three words "steady, accurate, ruthless".
First of all, stable, is to take the hand of the biscuit blanks, in the stove to send the time, can not be shaken, a shake may fall into the stove, the second is accurate, is to paste the biscuits of a moment, to see the position of the iron biscuits to be accurate, the third is ruthless, this ruthless means that the biscuits to paste the hand should not shoot the fire baked. Both like "moths to the flame", and like "chestnuts in the fire". In the blink of an eye, more than a dozen biscuit blanks, has been well-proportioned paste in the inner wall of the fireplace, "a step in place. Of course, this set of actions to do the "running water, by no means a day's work can be achieved.
While hard, but playing the baklava business is still good, especially a little famous baklava store, often baklava is not yet played, baklava jealousy around the stars around a lot of waiting to take the baklava diners. They appreciate the skill of the biscuit master, while constantly making sounds of wonder and amazement.
Speaking of baklava is a popular noodle dish that can be found in many places across the country, and there are many different kinds of baklava, such as sesame baklava, crispy baklava, and oven baklava. ...... Even if the same baklava, due to the different regions, its flavor is also different. Maybe it's because one side of the country nurtures one side of the people, Fuyang people still like to eat the local traditional baklava.
However, the production of baklava in Fuyang has been very traditional, take flour, sesame, salt, oil, lye, sugar and other raw materials, and flour fermentation, plus crispy flavor, pulling the agent molding, brushing the sugar color, sticking sesame, into the oven baking, out of the baklava is both fragrant and crispy.
To say how traditional the production of baklava in Fuyang, it can be said that the production process of baklava in Fuyang has a history of at least three thousand years. According to historical evidence, baklava was introduced from the Western Region during the Ban Chao period of the Han Dynasty. (Continued Han Shu)有记载说："Lingdi good Hu cake." And Hu cake is the earliest baked cake, its practice and the current baking method is basically the same.
Liang Shiqiu wrote an essay "baked cakes and fritters", the article has this paragraph: "baked cakes and fritters is one of the standard breakfasts of our Chinese people, in the north, regardless of province, regardless of class, regardless of the young and the old, probably all happy to eat." Similarly, Fuyang people eat biscuits also mostly like to eat at breakfast.
There are basically two ways for people in Fuyang to eat baklava: one is that they don't have time to cook breakfast in the morning, so they pass by the baklava stall and buy two, which is cheap and affordable. Just out of the oven, hot, grabbed in the hand directly to eat, convenient, save time. Another is to eat with soup, for example, Fuyang has a lot of beef soup museums have hit the biscuits. A bowl of beef soup and a baklava is often the standard breakfast for many people in Fuyang. In the words of Fuyang people, it is delicious and not expensive!
Many people think that the baklava in the sprinkling of sesame seeds before a layer of sugar thinning, is to taste better, in fact, is not, baklava brush a layer of sugar thinning, it is in order to bake a yellow baklava, is not easy to produce burnt spots, at the same time in the role of heat will produce a layer of the cake and the cake body seems to be off non-degradation of the cake film, so eat just out of the oven of the hot baklava, the two hands should be cooperated with a palm outstretched, one hand holding the baklava, a large piece of food, the aroma The flavor is overflowing, refreshing the spleen.
Eating, small sesame seeds tend to fall sparsely down, just in the other hand, and then, sent to the mouth, savor, sweet and fragrant. Therefore, some people describe Fuyang baklava is "fall to the ground beads scattered jade broken, the mouth aftertaste".