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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

[img]http://i10.tinypic.com/2uh2szo.jpg[/img]
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50克 无盐牛油 #s7}GR?

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1/4小勺 肉桂粉
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{&^ mz5BAv5K1J [ 2小勺 砂糖
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/I@ jc8|h3?-fC \:Z 50 g Unsalted butter :H8Ul#}r w_
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3 tsp Mapel syrup
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i({!rf2| i:i V+]Q2Q 100 g Cake flour
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1/3 tsp Baking powder
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1/2 tsp Baking soda
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1 tsp Ground ginger
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1/4 tsp Ground cinnamon
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k%m0J ZxF I 2 tsp Sugar
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Pumpkin seeds J+j T0Z#Qt

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M oy9C y G!g4L,jD 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。 c8n3Nxzd~

k%Pvw9a}OS 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. w!hr B9r})LUb
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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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@U:@{9D8Gj9V#L 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. %jK8r/}tuw
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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。
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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. 'MD@V-pX.NQ

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[img]http://i9.tinypic.com/34y4515.jpg[/img]
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查看完整版本: 姜味枫糖曲奇