{
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  "title": "西樵大餅 · 關係",
  "description": "西樵大餅是佛山南海西樵的傳統餅食，相傳由明代吏部尚書方獻夫創製，外形圓大如滿月、鬆軟香甜，製作技藝列入佛山市非物質文化遺產名錄。",
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    "title": "西樵大餅",
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    "summary": "西樵大餅是佛山南海西樵的傳統餅食，相傳由明代吏部尚書方獻夫創製，外形圓大如滿月、鬆軟香甜，製作技藝列入佛山市非物質文化遺產名錄。",
    "status": "published",
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      {
        "id": "s1",
        "title": "西樵大饼制作技艺",
        "author": "佛山市南海区博物馆",
        "url": "https://www.nhmuseum.org/fei-yi/601.html",
        "locator": "方献夫创制、工序与区级市级名录年份"
      },
      {
        "id": "s2",
        "title": "《樵山叙岭南》④ | 樵山藏佳趣，草木载乡情",
        "author": "佛山在线",
        "url": "https://www.fsonline.com.cn/FS_PLUS/1063535.html",
        "locator": "五百年历史、名称由来与民俗寓意段"
      }
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    "createdAt": "2026-10-30T16:05:55+08:00",
    "updatedAt": "2026-10-30T16:05:55+08:00",
    "updatedBy": "user:admin",
    "revision": 19,
    "body": "西樵大餅是佛山南海西樵的傳統餅食，相傳創製於明弘治年間：西樵人方獻夫任吏部尚書，因趕早朝不及用飯，命家廚把發酵麵團加雞蛋、糖揉勻烤成大餅，同僚稱善，遂以家鄉西樵為名。方獻夫歸隱西樵講學後，將製法傳給山民，西樵大餅由此流傳。[^s1][^s2]\n\n## 做法與特點\n\n以低筋小麥粉加鮮酵母（酵頭）與清水揉成麵團，放置發酵約一天；發好的麵團加白砂糖揉勻成麵種；另以麵粉、豬油、生油、鹼液揉成麵漿，與麵種揉勻搓成長條，分段搓成球團壓成圓餅，餅面撒粉後入爐以中火烤製，出爐冷卻再撒熟小麥粉。成品圓大如滿月，色白中帶沙梨黃，不起焦，鬆軟香甜、入口鬆化。[^s1]\n\n## 民俗與傳承\n\n西樵人嫁娶喜慶、探親、年節都以大餅作禮：發酵諧「發丁」，含糖喻甜蜜，圓形寓花好月圓；男家娶親時第一次送餅被認作訂婚餅。其製作技藝2010年11月列入南海區第三批區級非物質文化遺產名錄，2015年9月列入佛山市第五批市級名錄。[^s1]\n\n[^s1]: 佛山市南海區博物館《西樵大餅製作技藝》。\n[^s2]: 佛山在線《〈樵山敘嶺南〉④ | 樵山藏佳趣，草木載鄉情》。",
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