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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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d ^ad~ }b 50克 无盐牛油
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2小勺 砂糖
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南瓜籽
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50 g Unsalted butter
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3 tsp Mapel syrup
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+MA{rx6g!C0R7`;J 100 g Cake flour
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1/3 tsp Baking powder
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1/2 tsp Baking soda n7E)gE1F ^

w@f9}:A0Rt[ 1 tsp Ground ginger
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1/4 tsp Ground cinnamon
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2 tsp Sugar 8Xe'Y x F-X
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Pumpkin seeds
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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。
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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. 5e!Y]0p6^p#skm/^ |
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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。 n-UG*w1cI:G k
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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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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。 !Xel {(mN*F3O
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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