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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
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100克 低筋粉 "PO ~}X

+H.\-BnzQ{5F2{U 1/3小勺 烤粉
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1/2小勺 小苏打
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1小勺 姜粉
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[k7fO%uL 1/4小勺 肉桂粉
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2小勺 砂糖 -Ke$C0{-Pn
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50 g Unsalted butter
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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 I"X0LF9|,u]

db[4c9W5i4V 1/2 tsp Baking soda
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1 tsp Ground ginger Vq h3{L*TM
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1/4 tsp Ground cinnamon iPi0mB,MhD4l
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2 tsp Sugar
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Qv(q$g,l4K%J%v ` Pumpkin seeds
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WxL9L@2G 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。 ^Db C"QRKC
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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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n B;uo,I#[FP'D X 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。 8I!Mn;d*G P7k6T+O%v
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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. +ro5sL,S'g
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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。
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4dkJp4b d}I3N 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. "aYPgdF JG

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