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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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* I6 U$ Z% o2 z; H) m" l50克 无盐牛油
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3小勺 枫糖浆 - v& Z/ R; v0 z& c

7 i. J3 f3 I) ~5 j' C/ v) ?9 E100克 低筋粉
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1/3小勺 烤粉
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1/2小勺 小苏打 * m1 a5 R% ]: E+ z8 r$ O

/ w% h" m  [* g# B# n, P1小勺 姜粉 : `/ s( `' j' V0 O" K: M  _8 I. r
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1/4小勺 肉桂粉 . I' d' f: r4 l& v

$ a% N6 l; o' h6 q2小勺 砂糖 ( H  U8 O) ~. }2 T7 g
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南瓜籽
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+ ^; ]5 f' G6 Q0 O50 g Unsalted butter " u# p1 r4 h2 M6 ^* A6 e

' ]1 i! N4 Q+ }0 C3 tsp Mapel syrup 0 H! r9 E: e: Q3 x. {: @  m
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100 g Cake flour
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. F) s. k: n- f) t1/3 tsp Baking powder
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1/2 tsp Baking soda 5 y: Y. X6 ?) G7 \+ a6 J  e5 z

2 e' E/ U8 N  i! v# ], b1 tsp Ground ginger 4 u3 X, t5 {* n' W

, ^) W! C' T8 M7 K1/4 tsp Ground cinnamon 1 o3 d' o% d. U6 n, Q, {
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2 tsp Sugar 4 ^9 g; B4 ^& e; E/ V
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Pumpkin seeds % f4 G' [2 U# ]3 H. L* i4 e5 V* `
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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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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. & h8 V: X7 \! p3 s* k3 ~9 _
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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。 7 N7 T. P/ b, X; x# F

. V$ J) Y0 t9 z+ O% I& ^* jTake 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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/ K5 W2 W- P: w8 C9 x- c3. 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。 - [8 X% N& K) u1 y" X# z7 P
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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. - h  j7 n% `0 |8 s5 e0 }) ?/ A

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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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