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姜味枫糖曲奇

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姜味枫糖曲奇


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50克 无盐牛油 * ^% E% ~  C: g0 O; ~  n+ q% J

4 d, o0 n9 R9 o* u- [$ k3小勺 枫糖浆
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100克 低筋粉 6 T% _! t- S( A  x$ J& A, k
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1/3小勺 烤粉 : p) [  [7 I- V& \2 F
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1/2小勺 小苏打
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& `( j0 g$ s8 S1小勺 姜粉 ) W4 z- V9 x# q. h5 U! y! k
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1/4小勺 肉桂粉
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  V" F8 {9 |+ p3 A  _" T6 N: v2小勺 砂糖 7 |7 V# n# q9 G0 v* \$ o

$ J; p4 F1 ?( m6 a! [7 ]  _5 L南瓜籽 ' T7 \- l) e3 q. F$ p2 v: P

. G$ A3 l# n6 P8 L50 g Unsalted butter
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4 S$ J+ X8 ~/ u# ]! @3 tsp Mapel syrup
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100 g Cake flour + T2 T" s' {+ k0 H

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1/2 tsp Baking soda , }" c% M9 O, i7 K0 D
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1 tsp Ground ginger
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3 W  N' k# Y8 r1/4 tsp Ground cinnamon 2 x& Z- V' e) o$ o" ^
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2 tsp Sugar
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Pumpkin seeds
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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。 7 C" Q( f9 l. k( y7 l
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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。 " x! |9 j0 L  D0 Z9 w0 P2 K

- Q: u3 {0 R8 ~6 B( d+ ETake 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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1 J5 l( C. V% x: A2 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。 , k" A) c# r7 F5 [9 }8 @

, }" `$ w; l$ _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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