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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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l-H6Mb @+Y 50克 无盐牛油 &i)? ie Y

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100克 低筋粉
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R5BKS7w@ 1/3小勺 烤粉
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[/M^)e2[A 1/4小勺 肉桂粉
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2小勺 砂糖
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50 g Unsalted butter V|.X O6?A

LnI"VQ 3 tsp Mapel syrup
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100 g Cake flour cI{*cJxC-Nl
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1/3 tsp Baking powder `g1N"K6vJH]!N
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1/2 tsp Baking soda
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1 tsp Ground ginger K_8}[$a\;` u%t

A#s+Jo;|(dQI 1/4 tsp Ground cinnamon e_/zn.sn*J
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2 tsp Sugar
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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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@Pl9N+kHmH 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. k2s7Gsz J

1^_`MNy 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。 *b#jO"\{/liF T:L;M
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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. '|ODmZcp

LCY2i_7@[d 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。 "hhqJ0e4l

e7W5O N \2X#q 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