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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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3小勺 枫糖浆
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100克 低筋粉
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2小勺 砂糖 $[:P2a:G8bWY*A+q

UH*ltb$D ] 南瓜籽
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50 g Unsalted butter
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3 tsp Mapel syrup Lw'o)_%v {$| M
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100 g Cake flour
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1/3 tsp Baking powder
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1/2 tsp Baking soda 5a7p3V ~b*SA8q
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1 tsp Ground ginger eH;rW'Kb2C N:Ts ~1S,a
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1/4 tsp Ground cinnamon HH#r[(x:dWd

9JK:y i4B 2 tsp Sugar %]pke.?"H
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Pumpkin seeds
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;^j\%xi@R`E c 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。 {!^-@'F&B}No)W
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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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;~O#W.@j2ZQ 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。 NGX+\D {(m"[

x(V:aLVTS ^:or 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. |J3Q b2])Gn

+wwd"n'@%l 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。 H x N2i4kb&\
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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