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姜味枫糖曲奇

购买/设置 醒目高亮!点此感谢支持作者!本贴共获得感谢 X 2

姜味枫糖曲奇


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50克 无盐牛油
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! G; |6 h5 O) k- t& _1 M! E3小勺 枫糖浆
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100克 低筋粉
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1 e* _& y6 t& H1 H; w5 r* Q; w0 v1 C1/3小勺 烤粉
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1/2小勺 小苏打 ! S/ S5 r  R: R8 C
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1小勺 姜粉 . _9 j$ z3 M7 V+ S1 B7 `3 v9 Z$ W

3 B. n; t; _8 o: d, ]. e1/4小勺 肉桂粉
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2小勺 砂糖
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南瓜籽 7 y2 B1 c6 x3 ?

. l) T- m3 q! T$ R) H0 h50 g Unsalted butter
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- B( l& }0 r. q3 tsp Mapel syrup
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& Z# Z+ Y# P2 |/ }- e( W. E5 F" ~100 g Cake flour 1 i9 ~! U" e0 d  `& D* t

: t: ^1 I5 w, g# {% E1/3 tsp Baking powder
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1/2 tsp Baking soda 2 r; Z; {. I2 @/ H0 ?% p; p

8 B3 |0 G/ X. q8 r* D1 tsp Ground ginger % o& q5 t; o- v1 w/ K

+ x% w( S3 O* r4 O1/4 tsp Ground cinnamon 6 n" s# c# C3 w. q& D* b) G" k9 D

# S  q  W: E+ l4 D+ {3 N2 tsp Sugar
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4 T; B; S! n- e* cPumpkin seeds + K: E& _$ p8 p& @! R
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/ |! u3 y8 A% q( r; N" a1. 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。 . K* y' m' W0 ?2 ~4 c
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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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$ X+ h* Z5 A/ o1 c9 G# u1 G2. 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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/ j) n% |% r6 c! xTake 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. . J# b5 n( I$ m3 E

1 \3 @1 M: ]8 v, T3. 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。 ) f: e* y* L) w, j/ n

" k7 H: Z- N- _+ u3 eFlatten 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. ' W$ G, s( d' r* q3 |* p& B/ m

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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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