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姜味枫糖曲奇

购买/设置 醒目高亮!点此感谢支持作者!本贴共获得感谢 X 2

姜味枫糖曲奇


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4 j, x0 A. f, W8 @* h4 s/ @1 D) q50克 无盐牛油 ! `7 }! E! N8 e
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3小勺 枫糖浆
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100克 低筋粉 4 I: _4 D" F" a) s- _6 P
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1/3小勺 烤粉 8 J$ g" {1 B: d0 F# v0 j

9 z3 q* ]. U- |# j7 \1/2小勺 小苏打 & L3 G' H' a3 K6 f" S2 r

2 C/ C4 N- O3 X7 x! M- x( ~& A7 l4 o1小勺 姜粉 ; z( n6 A; J/ e& L
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1/4小勺 肉桂粉
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% [* b! Q3 W) }* m2小勺 砂糖
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( x4 R# l, v: [- z/ n% n2 y% s8 D% i南瓜籽 " N$ s: i( M" K' h3 f5 V

5 V8 h# }% q& D; s50 g Unsalted butter
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7 |/ U) s* x3 e1 d4 f! @: H9 u1 |8 r3 tsp Mapel syrup
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! K/ v8 v4 Q/ }+ f100 g Cake flour
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1/3 tsp Baking powder 4 S+ W! U1 R& o1 ?/ ~

9 y4 j/ `, o2 a* J/ x: E" o5 s1/2 tsp Baking soda ! P) r1 |& Q2 f0 x- A
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1 tsp Ground ginger
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1/4 tsp Ground cinnamon
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2 tsp Sugar $ U( m; B- m2 |

" G: Z& ^7 X! y1 U# D% ]Pumpkin seeds ( f0 |6 L1 A1 h3 j- J- p

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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。 4 b# ~' S$ `) A3 H4 x% T

& a7 I8 j! f: |% |1 ~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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6 J5 T. ~, v6 B8 y$ C- \' o2. 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。 - y5 [4 |& O( O4 z& {0 C7 ?
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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. 1 @- ]4 R, x5 Y" \7 L( z

# D% @- a" R2 |$ {' [( _/ w! K3. 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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点此感谢支持作者!本贴共获得感谢 X 2
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