冬季死面的种类与调制
<P class=MsoNormal style="MARGIN: 6pt 0cm; TEXT-INDENT: 27.5pt; LINE-HEIGHT: 150%; mso-char-indent-count: 2.5; mso-para-margin-top: .5gd; mso-para-margin-right: 0cm; mso-para-margin-bottom: .5gd; mso-para-margin-left: 0cm" align=left><SPAN style="FONT-SIZE: 11pt; LINE-HEIGHT: 150%; FONT-FAMILY: 宋体; mso-bidi-font-family: 宋体; mso-font-kerning: 0pt">只将面粉与水拌和揉匀即成。因其调制所用冷热水的不同，又分冷水面与开水面。（１）开水面。又称烫面。即用开水和成的面。性糯劲差，色泽较暗，有甜味，适宜制作烫馄饺、烧麦、锅贴等。掺水应分几次进行，面粉和水的比例，一般为５０</SPAN></SPAN><?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" /><st1:chmetcnv TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="0" UnitName="克"><SPAN style="FONT-SIZE: 11pt; LINE-HEIGHT: 150%; FONT-FAMILY: 宋体; mso-bidi-font-family: 宋体; mso-font-kerning: 0pt">０克</SPAN></st1:chmetcnv><SPAN style="FONT-SIZE: 11pt; LINE-HEIGHT: 150%; FONT-FAMILY: 宋体; mso-bidi-font-family: 宋体; mso-font-kerning: 0pt">面粉加开水约３５０毫升。须冷却后才能<SPAN lang=EN-US><?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></SPAN></SPAN></P>
<P class=MsoNormal style="MARGIN: 6pt 0cm; LINE-HEIGHT: 150%; mso-para-margin-top: .5gd; mso-para-margin-right: 0cm; mso-para-margin-bottom: .5gd; mso-para-margin-left: 0cm" align=left><SPAN style="FONT-SIZE: 11pt; LINE-HEIGHT: 150%; FONT-FAMILY: 宋体; mso-bidi-font-family: 宋体; mso-font-kerning: 0pt">制皮。（２）冷水面。冷水面就是用自来水调制的面团，有的加入少许盐。颜色洁白，面皮有韧性和弹性，可做各种面条、水饺、馄饨皮、春卷皮等。冷水面掺水比例，一般为５０</SPAN></SPAN><st1:chmetcnv TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="0" UnitName="克"><SPAN style="FONT-SIZE: 11pt; LINE-HEIGHT: 150%; FONT-FAMILY: 宋体; mso-bidi-font-family: 宋体; mso-font-kerning: 0pt">０克</SPAN></st1:chmetcnv><SPAN style="FONT-SIZE: 11pt; LINE-HEIGHT: 150%; FONT-FAMILY: 宋体; mso-bidi-font-family: 宋体; mso-font-kerning: 0pt">面粉加水２００～２５０毫升。<SPAN lang=EN-US><o:p></o:p></SPAN></SPAN></P>
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