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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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1/3小勺 烤粉 $V4p#aX!H;cr

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1/4小勺 肉桂粉
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2小勺 砂糖
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Hvk/Y!E 南瓜籽 DuDR3Iut
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50 g Unsalted butter "w`] S[5}3}o\vj(n

rjI;L'T1P8\ 3 tsp Mapel syrup
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GKFe(u 100 g Cake flour )a)M F(e8m;k3g
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1/3 tsp Baking powder v3GqD1c_u+R
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1/2 tsp Baking soda
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1 tsp Ground ginger /fZcg]#RA Wb N[#U
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1/4 tsp Ground cinnamon
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2 tsp Sugar
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K$Tb_X7W| Pumpkin seeds
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-v'qI+l"D&v'T 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。
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fW;`;T'~Ovt 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。 }r@ F)]
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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。 .plTw]r{P0N }!k

6pVd9t#j$@ 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. G-EfR"y S ?
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查看完整版本: 姜味枫糖曲奇