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姜味枫糖曲奇

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姜味枫糖曲奇


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; X# W+ J) ], l' k/ h50克 无盐牛油
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. j$ \; z3 j/ t6 y! t/ ]0 t; }3小勺 枫糖浆 7 |# G& K& ]7 l5 d, n5 l
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100克 低筋粉
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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 7 p5 t' `! o# J. Z( ~" J
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1/4小勺 肉桂粉
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2小勺 砂糖
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南瓜籽 $ H# y' u: J) y$ x3 E5 P
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50 g Unsalted butter
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3 D% O! y4 C: C" @. O! O+ e3 tsp Mapel syrup
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100 g Cake flour 8 b) @+ x3 E' c3 y. N5 q& J

9 ^+ G4 @( u7 [3 n% a! Y1/3 tsp Baking powder : S. {, I9 K! I3 f
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1/2 tsp Baking soda 0 U/ Z9 g& U5 \2 M1 S) H8 X
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1 tsp Ground ginger   E9 V2 o/ m% c) }$ {

* V( Y3 N3 x0 I0 N. A2 x9 X1/4 tsp Ground cinnamon
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2 tsp Sugar ( b* p. t; a1 c

' [4 F% v1 U3 M. aPumpkin seeds
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) \6 V( x3 w, I; G/ d( l, A) \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。 & s9 r" r) P5 R; `# g

& J# h! F* X" G' Z, ^6 aMelt 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. 6 y  c5 I  b9 R) T* ^$ |# W

2 _$ J- Q1 ~) N2. 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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$ h7 N; G5 d6 A& V( x0 ITake 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. 9 I( T4 G7 L9 `. f7 ^1 ^

! K& P# ]) P- C6 f4 N2 L3. 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。 9 L4 N- {7 ?4 n: L) ?. H( h
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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. 3 b) T0 F. h, I! J- l7 Y" W# @$ n
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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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