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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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ebP2UaYv 50克 无盐牛油 )G.I@| R2qe

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100克 低筋粉 hI|D_ l+`{tx

k6@1M9Y(w)\%G 1/3小勺 烤粉
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1q!]!| O` 1/2小勺 小苏打 -T"pu~3MV,w

6w#NCDv a}V#a,H 1小勺 姜粉
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N C3V:U|E 1/4小勺 肉桂粉 L4DJ7\p^&H3F

1`h`;w%oXfl 2小勺 砂糖
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南瓜籽 :o ?A3F)r:Fi
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50 g Unsalted butter m ZofF tA
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3 tsp Mapel syrup 3ku#\;TX

h/\{B0~ E 100 g Cake flour *O:G9h1`[

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Bg,taVzC i0K:C ~c 1/2 tsp Baking soda
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"?d"@"Vo*z#e!vm)ot 1 tsp Ground ginger hhX,SG

wzo4K;a+p 1/4 tsp Ground cinnamon
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2 tsp Sugar
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Pumpkin seeds
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8zo$aE.L9M*\"v 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。 +}%I4T^w5R
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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.
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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. f:lS RZX

3\qxv4y:jP 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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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