想入非非 2006-10-23 09:41
姜味枫糖曲奇
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50克 无盐牛油 0Y4R"S[^`*hA,bA
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3小勺 枫糖浆 W~hd,y
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100克 低筋粉 r;r\s TK{T:cz
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1/3小勺 烤粉 5|m0c'IVYEPX
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1/2小勺 小苏打 6p*C? y&I4Q
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1小勺 姜粉 "Mb
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1/4小勺 肉桂粉
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2小勺 砂糖 e"TF/d\g
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南瓜籽 Yx srA:W
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50 g Unsalted butter \FV`s-U/oa
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3 tsp Mapel syrup
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100 g Cake flour JG-\2ovm$rm&f
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1/3 tsp Baking powder
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1/2 tsp Baking soda :T6B8A
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1 tsp Ground ginger 9x`_)t8bk
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1/4 tsp Ground cinnamon
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2 tsp Sugar
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Pumpkin seeds N.i
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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.
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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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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.