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姜味枫糖曲奇

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姜味枫糖曲奇


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8 j& z- y9 j7 M, X50克 无盐牛油 4 U$ \, d5 W& }0 l$ O* k- f) V

. z4 @6 t8 z% w: x3 X+ B3小勺 枫糖浆 & [6 A) S' u; H9 c7 b/ X
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100克 低筋粉 $ _8 U# j' y2 Z

5 f  [$ L/ m8 w; n+ t2 q1/3小勺 烤粉 ( B8 h9 \5 G+ u  m4 s: z3 D" u# a4 E

7 T$ f+ i9 i( G3 P: t1 X$ g1/2小勺 小苏打
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1小勺 姜粉 ' h  u+ }$ l9 U- b$ s! V

! R. m9 _8 c. _: P% \8 o* l1/4小勺 肉桂粉
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& ?. A' o5 |% [) s# t2小勺 砂糖 8 Z1 m" N6 B" z( @
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南瓜籽
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50 g Unsalted butter
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3 tsp Mapel syrup + D3 X+ o( `+ Z2 |0 H, D& U1 P
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100 g Cake flour
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2 E5 Z0 I7 q3 I7 A' e8 T) P7 s1/3 tsp Baking powder 0 Z- {! O) v/ g% ?9 m% c' O

6 M1 ^- W, z& L0 ^8 W4 h1/2 tsp Baking soda
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! [0 K  p- j" b1 p6 G3 U/ w& x1 tsp Ground ginger & X- C& d2 ~" H$ w7 a3 L
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1/4 tsp Ground cinnamon 9 y* q2 D! D: j( H. ^* m9 Q# \  s. ?
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2 tsp Sugar
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: X9 S3 Z7 c. |7 {- Y: QPumpkin seeds # e" `0 s" m/ u- A" g4 \2 I  ]* l
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5 c+ t; Y6 ~+ x) Q1. 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. ; W2 x, Y' W& Z! K7 S4 @

! m9 R8 z- r8 S+ W* l0 k2. 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。 , {( J' [" ~1 K* Z) x4 f6 `
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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. ' D, Q1 ~. ?" @; x1 c
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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。 9 y) s$ O2 I& W/ V6 s. H" A
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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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