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姜味枫糖曲奇

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姜味枫糖曲奇

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( \! |' p' ~5 _" y! p9 `50克 无盐牛油
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3小勺 枫糖浆
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( u9 `6 n9 P7 I( J' Y; s; d100克 低筋粉
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) b: b# S( z# _  O( b( m4 a1/3小勺 烤粉 7 |" |( K9 N) E$ g6 L* u
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1/2小勺 小苏打 5 z$ m1 z$ C" x7 M  U" O

& a  E- F0 {4 |/ ]3 x8 g1小勺 姜粉 ( e! P7 c/ v2 ~' a

* L3 A' [1 `( z& O# x2 |1/4小勺 肉桂粉 ! d3 V, O4 R/ o& _2 Y$ h
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2小勺 砂糖 & p" L5 ^' n  ~% ?8 V
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南瓜籽 6 v: O* A' p- J; w5 x% s+ F
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50 g Unsalted butter 0 n5 G0 O+ r; [
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3 tsp Mapel syrup
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100 g Cake flour
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# n) N5 B6 o! i; T9 S1/3 tsp Baking powder 2 u. t9 U: z' A8 D% w& N( |
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1/2 tsp Baking soda
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1 tsp Ground ginger
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3 O" v6 q! _; p) L& u2 R# D1 Z1/4 tsp Ground cinnamon
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$ c8 {, H7 Y3 Z% m, V2 tsp Sugar
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  r( p, x9 E, ]: ], L. ?Pumpkin seeds
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8 t* v3 _5 `$ a8 x! Q/ Z* Y) X2 P# u. V1. 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。   w$ k( s& ^5 E* Y* T& {; v$ V
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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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" D$ {" y5 F  v; |5 |$ H: s; U, Y2. 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。 , O8 N0 o3 C9 A, A# o$ E$ B
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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.
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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. 6 ^8 d4 b4 M7 H; o1 m+ H
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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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