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查看完整版本: 姜味枫糖曲奇

想入非非 2006-10-23 09:41

姜味枫糖曲奇

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50克 无盐牛油 1?R4b Jz+z]

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100克 低筋粉
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U6?;oys,Zr8_ 1/3小勺 烤粉 V{ p+^\MP {

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1/4小勺 肉桂粉
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1bd6Jn1b 2小勺 砂糖
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z?%[ s/\j(ne 南瓜籽 )M(M$ArmF,Ci
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50 g Unsalted butter D y v{[g!?a`
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3 tsp Mapel syrup
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100 g Cake flour
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1/3 tsp Baking powder )Ypg;ag An aL

1zG*x'd0fn~y j,[&n 1/2 tsp Baking soda
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rSo'a2]t u K3V7m 1 tsp Ground ginger
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1/4 tsp Ground cinnamon N9|Ge7Hce
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2 tsp Sugar Z*Dz w1@

.`;^9g$jVAr|dP Pumpkin seeds
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U!N5A'_ o L0Y9y{:FVy8s 1. 低火融化牛油,勺入枫糖浆混合,离火。把面粉,姜粉,小苏打,烤粉和砂糖混合在盆里。将牛油糖浆倒入。混合成团。面团不会太湿且匀滑。
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Melt the butter in a pan over a low heat. Spoon the syrup into the mixture and remove from the heat. Put the flour, ginger, cinnamon, baking soda, baking powder and sugar in a mixing bowl. Pour the butter and syrup mixture over it. Combine the ingredients, mixing them well to form a smooth, not too wet paste. ^1Zo"W @t

6Q-wsK4]o@.H g 2. 用小勺勺起揉成小球状放到抹油烤纸上,留出些许间距,烘焙中饼干会少许膨胀。
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Take teaspooons of the mixture and form into small balls. Place on a greased baking sheet, spacing them apart to allow for the mixture to spread during baking.
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U ?H2C6ypK 3. 将南瓜籽轻压扁小球,入预热190C/375F烤箱烘焙10分钟左右直到金黄。稍凉后移至架上完全晾凉。
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q}sHN-k!Hy ? Flatten slightly and place a pumpkin seed in the centre of each biscuit. Bake in a preheated 190C/375F oven for 10 minutes, until lightly golden brown, leave to cool, then transfer to a cooling rack.
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查看完整版本: 姜味枫糖曲奇