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姜味枫糖曲奇

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姜味枫糖曲奇


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; W( o/ ^, D0 s+ w4 V; J, ~7 Y50克 无盐牛油
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2 _  `+ M5 g3 i- z+ W$ A6 m3小勺 枫糖浆 , Z/ y6 m* q7 K. k9 A+ m, A
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100克 低筋粉 9 h5 n. N3 k/ s) @; {. Y! l

) U4 ]. l$ v9 b9 q% m. M/ Z1/3小勺 烤粉
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1/2小勺 小苏打
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1小勺 姜粉
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1/4小勺 肉桂粉
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  y6 Y. m$ o7 i" d' f2小勺 砂糖
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! j1 d2 T7 K! d5 Z南瓜籽
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50 g Unsalted butter & P4 c* c6 i- d& a$ K

6 Q; m$ l0 E% b3 Q) u2 j/ T3 tsp Mapel syrup
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100 g Cake flour
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' U# @" i6 T. V7 G4 N# r' h1/3 tsp Baking powder
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% [' t% ]! F7 g9 `, ~1/2 tsp Baking soda
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5 z! ?* l7 J/ A* D* t, u# K, c' Y7 J1 tsp Ground ginger 0 O- |  D1 t/ [' i  E

+ p) \0 {2 r0 W9 ~# O  C- n# Y4 u' i1/4 tsp Ground cinnamon
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2 tsp Sugar
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Pumpkin seeds
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* x& m' t7 r: `1 o/ o, {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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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。
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3 K; [, j6 `8 n- g" \& @" FTake 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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: _& t- Q1 J- Z! H9 E1 {+ m; J3 _0 ]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。 9 q: r6 ~8 P6 y: H# J+ v9 e
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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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点此感谢支持作者!本贴共获得感谢 X 2
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